Basil Omelet

Omelets are one of my favorite meals because they are so versatile and can be enjoyed at any time of day. Since I have an overabundance of fresh basil, thanks to my little hydroponic garden, I began throwing it in almost everything. The eggs, hint of garlic, sweet herbal flavor of the basil and the salty feta create a mouthwatering, savory dish. Now, basil omelets are the only kind I make! As pretty as a folded French omelette is, I have made quite a mess of it during migraines. For this reason, I prefer the American style, unfolded with a slightly browned bottom. And I almost always have a sourdough baguette stashed in the freezer, which pairs perfectly with the omelet.

This recipe requires only six ingredients, including the bread. The level of effort and time spent is minimal, so it is my go-to when I’m starving and it’s way past mealtime.

Tips

Garlic: I really love using the frozen garlic cubes that hold precisely one teaspoon of garlic. I simply use a spoon to add a very small amount of garlic to the olive oil. If you have fresh garlic you can chop off a small sliver of one clove and mince it as finely as you can. If you’re using minced garlic from the jar, put it in a small dish with the olive oil and crush it as much as you can with a spoon, before adding it to the pan.

Basil: If you don’t want to use a knife, you can use scissors to chop the basil. I struggle with coordination during migraines, so I frequently use scissors. For this purpose, it works well enough.

Time: Cooking time will vary with different stoves and types of pans. I have aluminum Tramontina sauté pans because they are lightweight, have silicone handles so they can go into the oven, and they heat quickly and evenly. To protect the nonstick coating, I only use silicone spatulas.

You will need:

• Small sauté pan
• Silicone spatula
• 1 small bowl for bread
• 1 extra small bowl for dipping oil
• 1 knife or scissors for chopping basil
• 1 serrated bread knife
• 1 medium cutting board
• Large coffee mug or Pyrex measuring cup
• Fork to whisk eggs
• Measuring spoons

Sourdough Baguette

1 take-and-bake sourdough baguette, fresh or frozen

Follow the cooking instructions on the sourdough bread. Preheat the oven and cook as directed.

Place a bowl for the bread on a warm part of the cooktop, far enough away from the burner you will be using. Remember to use a hot pad to move it, the oven vents will warm it up quickly.

Once it’s done baking, put bread on a small plate to cool for a few minutes.

When the eggs are nearly done, you can slice the bread and place it into the warmed bowl. Cover with a cloth napkin or a saucepan lid.

Dipping Oil

1 ½ Tablespoons olive oil

1 Tablespoon fresh basil

Add olive oil to a small, dipping bowl.

Cut or chop fresh basil and add it to the oil.

Basil Omelet

2 eggs

1 teaspoon olive oil (add up to 1 tsp extra if you aren’t using a nonstick pan)

Sliver of garlic

1 Tablespoon fresh basil

½ Tablespoon feta cheese (optional)

Cut or chop fresh basil.

Add the garlic and olive oil to a pan. Place the pan on the burner and turn it on to medium heat.

Using a large coffee mug or Pyrex measuring cup, crack each egg into it and whisk them with a fork.

Pour eggs into the pan when the garlic is just beginning to simmer.

If you are using feta cheese, add it now.

When the bottom becomes opaque and it starts to look halfway cooked, sprinkle chopped basil over the top.

If you have a pan that can go in the oven, pop it into the hot oven, it will cook a bit quicker and more evenly. Cook for about 3 – 5 more minutes. It is done when you see small bubbles in the center, or when the center is semi-firm (not squishy or wet feeling) when tested with the spatula. The bottom will be lightly browned.

Remove the omelet from the oven and enjoy immediately, along with the bread and dipping oil.

Note: If you want to double the amount of eggs, you will only need to increase the amount of oil if you are using a larger pan.