Quote:
Originally Posted by DaneMcCloud
I am WAY into eggs of all styles, whether traditional sunny-side up, scrambled, omelettes, boiled and poached. Huevos Rancheros is one of my all time favorite dishes, regardless of the time of day.
Recently, I've been making a 3 egg omelette (one egg and the equivelent of 2 egg whites) with parsley, black pepper, fresh uncooked spinach and jalapeņo jack shredded cheese cooked in a tiny bit of hot canola oil.
The omelette is tender, the spinach soft and flavorful while the cheese gives it a kick.
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You know what is a great omelette—what one NY deli place here called the Fifth Avenue omelette. They no longer make it but I make it now since they don't anymore.
You have to like goat cheese though. I do. Soften it to room temp first.
Roast your own slices of tomato ( I broil them up quick), cook up some bacon. Then make the omelette's eggs. Add a layer of goat cheese, add layer of spinach, then slices of the roasted tomato and break up pieces on bacon on top of the tomato and spinach. It is really different and delicious.
Lot of work though. I usually make the bacon the night before.
I have made an apple cinnamon omelette before too. You can add goat cheese to that too.