KT and I spent last weekend in a cabin in the woods of Virginia with six other friends. The cabin had a hot tub, the weather was beautiful, and we had brought tons of food. Besides reading, partying, and playing a never-ending game of 1981 Trivial Pursuit, what we did was cook. Each couple had control of one meal during the weekend and KT and I were in charge of Sunday breakfast.
You can take breakfast in either a sweet or savory route and we chose savory; we served omelets with toast and sausages. When I lived in Louisville, the farmer's market down the street had an awesome omelet station - they served a ton of people fresh, vegetable-packed omelets really quickly - and I used it as inspiration for the omelets we made this weekend.
We made omelets to order for 8 people, which seems like it would be a lot of work, but it was simplified by preparing the ingredients beforehand. For those who don't know, laying out your ingredients this way is called mise en place, one of the basic organization techniques for chefs and something that should really extend into the rest of your life. With all the ingredients set out, all you need to do is grab a handful of each ingredient and throw it in the pan. It makes cooking up a lot of plates easy!
Just in case you aren't interested in an omelet station, I've set out a single serving version of our omelet below. Don't worry too much on exact quantities of the ingredients, omelets don't to need to be perfect.
One quick side note - to speed up the process we sauteed all the mushrooms together first and then added them to the omelets later on in the process. If you don't mind waiting a little longer per omelet for everything to cook down, then add them in when you add in your Swiss chard.
|Single Serving||8-Person Serving|
First, slice the mushrooms (about four slices a mushroom). Wash and trim the Swiss chard and then chop it into thin strips (it cooks down quickly this way). Place both the mushrooms and Swiss chard to the side in separate dishes. Dice your garlic and grate the Gruyere. Place the garlic and Gruyere in separate dishes along side the vegetables.
Put an 8 or 10'' omelet pan on the stove at medium heat. Apply a tablespoon of butter or olive oil and sprinkle in some garlic and a handful of Swiss chard on top.
While this is heating up, beat two or three eggs and season with some salt and pepper. Once you can smell the garlic and Swiss chard cooking, pour the eggs evenly into the pan. Let sit for 30 seconds and then add the mushrooms in on top.* Cover and let cook for about a minute to a minute and a half before sprinkling the grated Gruyere liberally on top. Cover again and let cook for another minute.
Once the cheese melts and the egg looks set and nice and yellow, carefully (carefully!) flip the omelet in half with a spatula. Let it cook for another 20 seconds or so then remove it from the pan. Top it the omelet with fresh, diced tomato and serve.
As you can see, I added some sausage and toast on the side, but this omelet goes great with hash browns, bacon, or really any of your other favorite breakfast staples.