A couple weeks ago I spent a weekend on my mother-in-law's (tiny) farm. It was a relaxing retreat to country life without all the daily distractions. We ate outdoors and around the campfire and mornings were met with fresh farm breakfasts. They have a small flock of hens and a rooster that provides them with a lot of eggs, so naturally they were on the menu most mornings.
Eggs are great for any meal though, not just breakfast. When combined with arugula, crispy shallots, and créme fraîche, they feel like an effortless light lunch or dinner. I rarely make omelets, and usually opt for a frittata or quiche, but an omelet really isn't much harder. In fact, I'd say it takes less time and you don't need to turn on your oven when the weather gets hot.
Many people like to have a non-stick pan on hand just for omelets or crepes , but I rely on my well-seasoned cast-iron skillet. Check that your pan is fully warmed before pouring in the egg mixture: Hold your hand along the top edge of the cast iron; if it's still cold, it's not ready. You want a low to medium heat (anything hotter will cause the eggs to cook too quickly and burn or become rubbery).
Swirl the oil or butter in the skillet, then pour in the eggs and don't disturb. Once you notice the eggs setting up, carefully lift along the edges, tilting the runny egg to go underneath the cooked parts, and continue doing this until set. Top with filling ingredients, fold it over, and slide the omelet onto your plate.
Herbed Omelet with Arugula, Créme Fraîche, and Crispy Shallots
1 large shallot, thinly sliced
1 tablespoon coconut or other high-heat cooking oil or ghee, divided
Splash of milk (I used almond)
Pinch of salt
Pinch of pepper
1/2 cup fresh chopped herbs (I used cilantro and dill)
3-4 tablespoons créme fraîche ( a great substitute would be goat or feta cheese)
2 large handfuls arugula
1. Heat a pan with about 1 teaspoon of the oil over medium heat. Add the shallots and cook, stirring frequently, until the shallots are a deep brown, set aside.
2. Meanwhile, beat the eggs, milk, salt, pepper, and herbs together. Turn the heat to medium-low and add another teaspoon of oil to pan. Pour in 1/2 the egg mixture. Carefully tilt the pan and lift around the edges as it cooks to let some of the runny egg on top get down below. It should set up almost completely in 2 to 3 minutes. Dot with the créme fraîche, toss in a handful of arugula, and quickly fold over the omelet. Slide it out of the pan and onto a serving plate. Top with the crispy shallots and serve immediately.
For more delicious and healthy egg recipes that are perfect for breakfast, lunch, or dinner, look here.
Jacquelyn Scoggin became a vegetarian at age 16 and has since been in the kitchen whipping up meals for her family and friends. She writes and photographs her love for vegetarian food on her blog, Good Things Grow. In 2009, she and her husband started Slide Sideways, a graphic design and handmade business. They maintain their love for the environment by using organic fabric, recycled paper, and environmentally friendly cleaning products.