Just Add Heat

. . . . and a little patience.

Those are the two keys to making a successful omelet.  Well, those and some fresh ingredients.  The other day,  I just happened to have the two keys and fresh ingredients handy.

Four Eggland’s Best into my grandmother’s enameled bowl,  whisked briskly with her quite lovely weighted copper whisk.  My grandmother loved to cook and experiment and was quite the Francophile,  and when I take a book off of the shelf of her bookcases,  or use her kitchen implements,  or try a recipe from her lovingly worn copy of French Cooking by Julia Child,  I am instantly transported to my childhood,  and I feel such a connection with her.  It’s almost like I’m six years old and staying overnight,  to a late night treat of chicken livers sauteed in wine,  followed by an even later visit to Baskin Robbins, which she referred to as “31 Flavors”.

Four Eggs and a Whisk

While the eggs are being beaten within an inch of their lives (don’t worry–we have a safe word),  the mushrooms have gone on as the warm-up act,  accompanied by fresh minced garlic and a healthy coating of olive oil.  You know how I knew I was a grown-up person?  When I went shopping and placed olive oil and raddichio in my shopping cart instead of canola oil and iceberg.

Shrooms and Garlic

Growing up,  I didn’t know that spinach was actually a leaf grown from the ground.  I thought it was a slimy, rope-like substance that grew in cans,  was heated in a saucepan,  and then served drenched in vinegar.  While it was tolerable (thank you vinegar, you workhorse of seasoning),  it certainly did not inspire second helpings.  I now have spinach on hand at ALL times, and will throw them into or onto anything edible.  Like whisked eggs, for example.

Bath night!

Just because the spinach is done bathing doesn’t mean the party’s over.  Now sauteed mushrooms and turkey bacon want to join the fun.  It’s a swingin’ hot tub pan party.

It's a swingin' party baby, yeah!

As all the ingredients get steamy  and infuse the egg with their flavors,  the Big Cheese has decided to make an appearance.  Enter Gruyere.  I wish I had known the Big Cheese whilst growing up in Southern Michigan.  Alas, I was doomed to eat Kraft Cheez, Wonder Bread, and mayonnaise sandwiches at least twice a week for lunch.

Le Grrrrrruyere

After slowly cooking to its fluffy perfection,  the omelet is ready to slide out onto a Rose Chintz plate.  Yes, again with the sentimental tableware talk.

Can I get a side of grapes with that?

And a fork?

Let’s have breakfast soon.  Like, for dinner.