Something AMAZING

Guess what I'm making?

Okay, so I confess. The egg obsession continues.
I like eggs. I like adding things to eggs. I like all the possible combinations (my computer is insisting that combinations is not a word), and I like eggs every way I've ever had them. Omelets clearly being my favorite.
Doing four miles of biking every day, though, my body craves protein, and drives me towards the nearest protein-y foods (like peanut butter. And eggs.) and demands that I eat. Who am I to say no?
As some of you may have noticed, I bought basil yesterday for that failure of a smoothie. Thankfully, awesomely, I had some leftover for today and didn't really feel like giving the V8 a second chance. It's just a waste of good basil (well, goodish, the Co-op's selection wasn't great) and garlic. So, I decided to spoil myself with another omelet.
What makes this omelet different from the others is that, while the others are entirely edible and delicious, this one takes the cake. In fact, this is possibly the best omelet I've ever had, and easily my FAVORITE omelet now. However, there is one thing that could make it better. See that white square in the upper left hand portion of the photo? Yeah, let's replace that with a pile of mozzarella, please. Preferably fresh.
This omelet was smooth, and bright with little dark notes. It's well suited for anyone who'd happily just sit in front of the TV with a bag of basil leaves, nomming away. Or anyone who's favorite sandwich is just basil pesto smeared on bread. Or anyone who would rather have a bouquet of basil than a bouquet of roses for Valentine's day. Eh, I'm just talking about myself here.


The Princess Omelet
Serves 1 really greedy princess.

1/2 small onion, diced
1/10 red pepper, diced (I wasn't in a peppery mood, but still wanted pepper)
1 handful of basil leaves, fresh and chiffonaded
1 slice American cheese (or a handful of mozzarella)
2 eggs
black pepper
butter for the pan

Directions:
1. Dice all vegetables and basil, set aside while enjoying the delicious fragrance of basil filling the kitchen and even overpowering the onion (is my onion lazy?).
2. Crack eggs into a bowl, whisking with a fork. Add a very generous amount of ground black pepper, and whisk some more.
3. Heat pan, preferably teflon (I'm too scared to use the cast iron pan for eggs, even though I've seen Will and Julia [Ms. Child] do it easily), buttering the bottom. Users of canola spray or Pam, just go away. Don't look at my blog again, you're a disgrace to foodies everywhere.
4. Pour in eggs.
5. Wait thirty seconds after adding the eggs, shaking the pan gently. Add filling. I, refusing to stick to omelet protocol, cover the whole surface of the eggs, rather than just half or one third. I also added my filling in this order (first item at the bottom, last at the top): cheese (in strips), basil, red peppers, onions.
6. Gently poke around the edges of the pan to make sure your eggs are not sticking and to make sure you'll be able to get your spatula under the damn thing. If you make a mess, that's okay, it's still edible. When the bottom has solidified slightly, attempt to flip it in half. I made a mess of this as I always do.
7. After cooking for another minute or so, flip the entire thing over to cook the other side somewhat.
8. When done, flip your omelet out onto a pan and bask in its glory for a moment before diving in with great greediness and vigor.

For those of you getting tired of my egg obsession, don't worry. We only have three eggs left in the carton until Friday. There's a good reason why my mother buys 18 eggs a week. Hopefully soon I'll be able to do something interesting as a main dish. Some things in the garden are ready to be harvested (lettuce mostly, but if it's more than Boston lettuce or iceberg I have an idea, sort of), so maybe there will be a post with some fresh veggies.

Back to the Eggs

Yes, the crazy lady hath finally posted a photo of the eggs.

Okay, so these aren't QUITE the same eggs I posted about a few days ago. The technique is the same, we're just out of onions and I used a different cheese.
That yellow mass coming out of the right side is NOT cheese, that would be yolk. I was rather ungraceful in my flipping. However, delicious nonetheless. And if you say it looks over-cooked, then I will come and stab you. I like my eggs browned like that, especially when they're cooked in a liberal amount of butter.
So. Now you know what a crazy person's eggs look like.
It would go nicely with black tea if I hadn't tripped over the cat.

Deep, Dark Foodie Confessions

I'm afraid of making omelets.
I don't know why, but the very idea scares the crap out of me. I worry that it'll fall apart, that I'll merely have scrambled eggs with veggies and cheese (though I don't see how that's bad), or that I'll burn it horribly, or overfill it. Or, god forbid, undercook it!
Approximately one day after the disappearance of not one, but TWO, coffeecakes, I find myself craving eggs. Protein, protein, protein, fat. Yum.
So, in an act that you will soon realize renders my fear of omelets utterly irrational, I made fried eggs. Okay, no big deal, right?
The irrationality comes from the way I make fried eggs. Particularly the way I chose to make them today. I should have no reason to fear omelets.

A Crazy Person's Fried Eggs
Serves approximately one crazy person

butter
2 eggs
2 tbsp white onion, diced
as much damn cheese as you want
as much damn pepper as you want

Directions:
1. Lose all sense of what a fried egg is supposed to be or look like.
2. Decide that cheese and onion is a good idea for your fried eggs.
3. Lose the ability to flip your eggs (because you're too impatient to just wait for it to cook through) and end up folding the strange little mass of eggs that have puddled together, trapping cheese, black pepper, and onion inside.
4. Proceed to break yolks, cursing vigorously, and finally remember how to flip a damn egg.

Yes. I essentially made an omelet.
It was yummy, it was tasty, it wasn't even messy. And the fact is, it didn't even break. It WAS overstuffed, but I refuse to believe that anything overstuffed can really be a bad thing. Overstuffed turkey? Send that bird my way! I loves me some stuffing.
Anyway, no picture because I was hungry and didn't feel like sharing.