The Omlette

So, I stayed at M.s on Friday night. In the morning (after a great wine-tasting evening the night before), her husband, J. made me an Omlette. Now, truth be told, I'm not a big omlette person - the brown cooked eggs taste freaks me out. He offered though, and I thought considering the long day ahead of me I should take the sustinance.

This was the. best. omlette. ever. Not just taste, but soooo fluffy - and NO crusty brownness! No icky burnt egg taste!! And amazing, amazing flavours. I tried to replicate it today and was successful in terms of the flavours, but not so much in terms of the fluffiness. So, here's how I did it:

Mix up 2 eggs, 4 egg whites (yes, it's a big omlette), salt, pepper, one clove of crushed garlic, about a 1/2 cup of chopped fresh cilantro and about a 1/2 cup of chopped fresh basil (Yes, they must be fresh).

Put that into an omlette pan, cover and let it cook for a while on LOW heat.

While that's cooking, saute up 2 mushrooms and a handful of spinach.

When the eggs are mostly cooked, but a bit loose on top still, sprinkle on about a 1/4 cup of part skim mozzarella cheese, cover and let it cook a bit longer. Then, put the mushrooms and spinach onto one half of the omlette, let it cook a minute or so longer (still on low heat).

Then, slide the omlette out and fold over one side.

Then eat. Lovely Thai inspired yummy, filling, healthy (besides the two egg yolks) meal that will hold you over for pretty much the whole day. Or you could split it with someone and have it be a normal size breakfast :-). I think the key is the combination of fresh basil, fresh cilantro and a clove of garlic :-).