I have an interesting history with omelettes. For a long time I was convinced that I simply could not eat them. There is something about eggs that have been cooked a little too long that makes my stomach turn. I need a moist scrambled egg, and all too often I find that omelettes are heavily browned, creating what is to me an unpleasant skin on the outside.
But the omelette always was, at least theoretically, a perfect breakfast dish. Unlike the ugly scramble, the omelette allows you to take all manner of delicious breakfast ingredients and wrap them in a beautiful layer of fluffy egg. One dish to bring all your favorite flavors to breakfast. Can’t beat that, can you?
So I set out to make an omelette my own way. Anthony Bourdain, a man that I truly respect, has a couple famous quotes about omelettes that I am familiar with. First, “The way you make an omelet reveals your character.” Perhaps this process was a window into my soul. Until starting to write this post I had never actually looked into any instruction as to how one should make an omelette. I was disappointed enough with my experience to decide to forge forward on my own. Through a fairly extensive amount of trial and error I found a nearly foolproof method to produce a consistent, fluffy omelette without the unpleasant over-cooked exterior that I sought to avoid. And after watching the method suggested by Anthony Bourdain, my method is far from the norm.
The second quote of Bourdain’s is a bit more lurid, though I love it for that. He says, “I have long believed that it is only right and appropriate that before one sleeps with someone, one should be able—if called upon to do so—to make them a proper omelet in the morning. Surely that kind of civility and selflessness would be both good manners and good for the world. Perhaps omelet skills should be learned at the same time you learn to fuck. Perhaps there should be an unspoken agreement that in the event of loss of virginity, the more experienced of the partners should, afterward, make the other an omelet—passing along the skill at an important and presumably memorable moment.”
I certainly missed the timeline on that one, but the sentiment is a good one. I learned long ago from my older brothers that one of the best ways to both woo and care for a woman is to cook her up something nice. And I can assure you that the lovely lady for whom I produced this recipe was very impressed.
Wild Greens Omelette
(Produces 2 Omelettes)
4 cups Lamb’s Quarter & Dandelion Greens, chopped
1 cup Purslane
1/2 Red Onion
3 cloves Garlic, smashed
4 oz. Soft Goat Cheese
1/2 cup Olive Oil
1 tsp Crushed Red Pepper
1-2 tbsp Red Wine Vinegar
Salt + Pepper
Begin by blanching the lamb’s quarter and dandelion greens in salted water. Cook for as much as 10 minutes, until all is tender. Remove from the water, drain in a colander, and press the greens to remove as much moisture as possible.
Heat the olive oil in a skillet until a drop of water tossed into the pan pops. Add garlic, red pepper, and red onion. Cook this for a minute or so until very fragrant. Add cooked greens to pan and incorporate into the oil. Let this cook for a couple minutes, then add red wine vinegar and cook another minute or two. Taste it, and add more vinegar if you wish. Remove from heat and set aside. By itself this is an excellent side dish, so toss any leftovers in the fridge for later.
Beat three eggs with salt and pepper (and herbs, if you please) until well-mixed and pour into oiled pan over medium heat. Allow to cook until the bottom of the omelette is firm. Sprinkle goat cheese over the entirety of the omelette, then place it on the top rack of the oven with the broiler set to high. Keep a close eye on it and remove when cooked through.
Add a healthy dollop of greens to one side of the omelette and fold in half. Top with raw purslane tossed in a vinaigrette, and any fresh herbs you might have lying around. I garnished mine with a bit of parmesan cheese, pepper, parsley and basil flowers. And it would be best served with a nice piece of toasted bread with butter, salt, and pepper.