I was ready for something super-simple tonight. It’s been a challenging week, so I need simple-simple-simple. This is it.
For the Omelet
2 Large Eggs
Extra Virgin Olive Oil
¼ cup roasted marinated tomatoes, store-bought or home made. If cherry, leave as is. If bigger, cut down to about 1” pieces
2 tablespoons of goat cheese, broken into small pieces
For the Dressing
1/4 rice wine vinegar
1 tablespoon freshly orange juice
1 tablespoon honey or agave syrup
2 tablespoons grated fresh ginger
2 scallions, minced
2 cloves garlic, minced
2 tablespoons sesame oil
½ cup canola or safflower oil
salt, black pepper
2 cups mesclun greens
First make the dressing.
This is easiest if done in a blender or food processor. Add all the ingredients except for the oils and salt & pepper to the blender and process until smooth. Will take about a minute. Without stopping the mixture, remove the little plastic cap opening on top of the blender and slowly drizzle in the oils in a steady stream. Continue to process for another three minutes until completely emulsified (will look slightly creamy).
Stop the blender and season with salt and pepper to taste. Set aside.
Make the omelet:
Beat the eggs in a bowl using a whisk or fork. Beat well, for about two minutes until the eggs are light in color and fluffy. The longer you beat, the fluffier the eggs will be. Feel free to use an electric mixer for 30 seconds if you prefer.
Season the eggs with salt and pepper.
Make sure your fillings are ready. When the time comes to add them, you’ll have to do it quickly so make sure anything that needs to be broken up or chopped is done so first.
Place a medium sized skillet over medium heat and add a two count of oil. Allow the oil to coat the pan entirely.
Pour the eggs gently into the pan in a steady stream right in the middle. The eggs should spread out evenly but if not, slightly tilt the pan to allow them to do use. Let them cook for a few seconds and then use a spatula to pull in the outer parts of the cooked egg, allowing the liquid egg in the center to spread out to the sides. It’s okay if there is still some liquid egg in the center but you want MOST of it to drain out to the edges so it can cook evenly without a lot of liquid inside.
Now stop touching it. Seriously. Instead, go get your tomatoes and bring them over. Once the egg has thickened a little (it will still be a bit wet, but will look somewhat solid) lay out your tomatoes on one half of the omelet. Spread them out as evenly as possible.
Now drop the little chunks of goat cheese on top of the same half.
Immediately after doing this, use a spatula to loosen the edges of the other (topping-less) half. Jiggle the spatula under it gently to release that half of the egg from the pan.
Now gripping the spatula handle firmly with one hand, flip the topping-less egg portion over the other half. It’s OK if it doesn’t cover it completely, just use the tip to gently slide it over. Leave to cook for another 15 seconds and then bring the pan over to your plate. Slide the spatula under the omelet and tilting the pan about 45 degrees toward your plate, slide the omelet out and onto the plate.
Arrange the salad on the other half of your plate. Drizzle with the dressing. Serve and enjoy immediately.
Thanks to OrderDessertFirst for the yummy taste combination!