I love lox, eggs and onions, but the problem is that as soon as you add the lox to the eggs, it starts to cook and then just tastes like regular salmon. This omelette solves that.
- fresh dill (1 package for 4 omelettes)
- shallots (2 for 4 omelettes)
- lox (1 small package for 4 omelettes)
- feta chesse (goat cheese or cream cheese would also be good)
- eggs (2 per omelette)
- salt and pepper
1) Slice shallots. Melt butter in skillet and add shallots. Cook until brown and a little crispy. Remove from skillet and set aside.
2) Chop dill. Cut lox into strips (the short way, width-wise).
3) Crack 2 eggs into a bowl. Add dill, salt and pepper. Whisk.
4) Melt butter in pan and add eggs. Swirl pan around until egg coats bottom. With a spatula, move eggs slightly away from the edge and tilt pan so that uncooked egg fills the space. Keep it up until eggs are almost set.
5) When eggs are almost set (they should still look a little wet), turn off heat. This step ensures that the lox won’t cook. Add shallots, feta, and lox in a line down the middle of the omelette. Fold one side over the filling, then fold the other side over and slide omelette onto a plate.
6) Repeat for second omelette, etc.
You can’t beat eggs for a simple, nutritious dinner. (So sorry for that horrible pun!) This “recipe” (because you don’t really need a recipe for scrambled eggs, right?) is a work in progress. Meaning that I haven’t figured out a way to avoid the eggs sticking to the bottom of the pan, short of using two pans – one for the vegetables and one for the scramble. That seems like too much work, although is washing two pans more work than washing one pan with stuck-on eggs? Or maybe I just need a new pan. If you figure it out, let me know.
- olive oil
- 1 red bell pepper
- 3 scallions
- About 1/2 c. frozen corn (honestly, I just throw some corn in; I don’t measure)
- salt and pepper
- 1/2 t. cumin
- 6-8 eggs (depending on how many people you’re serving; figure 2 eggs per person)
- 1/2 c. sharp Cheddar or Pepper-Jack cheese
- 1 avocado
- salsa (for serving)
1) Get everything set up, because egg-making goes fast. Cut your red pepper. I cut it into strips and cut the strips into thirds. Chop the scallions. In another bowl, beat the eggs and add salt and pepper. Sometimes I add some cumin and cayenne to the beaten eggs. Grate your cheese. (Note: the Good Enough Gourmet will not judge you for using pre-grated cheese, but I don’t like it. I like to splurge on good cheese. Cabot white extra-sharp cheddar is my favorite.) Cube the avocado.
2) Heat olive oil in a skillet and add the red pepper, scallions, and corn. Cook for a few minutes until softened and add salt, pepper, and cumin.
3) Add the eggs to the skillet. Or you can remove the vegetables, scraping the bottom of the skillet with a spatula to clean it, add more oil, add the eggs, and add the vegetables back in later. I tried it both ways and it didn’t make a difference. Do what makes most sense to you. Stir the eggs around with a spatula. Remember, this is a scramble, not an omelet.
4) When the eggs are almost, but not all the way cooked (they’ll still be runny), add the cheese. Stir until fully cooked (we’re talking less than a minute).
5) Serve, topped with avocado chunks and salsa on the side.
Don’t be intimidated by some of the ingredients in this dish — I’ll give you alternatives. Continue reading