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Sunday, December 7, 2008

Jarlsberg Omelet Delights!

This morning, we awoke to a further sprinkling of snow atop the already generous spread left by yesterday's weather system. Besides having to take the dog out, it's a wonderful view to wake to. As I let myself and the fluffy-monster back in, the smell of fresh coffee floated through the air. The boy was making breakfast. Most excellent.

Twenty minutes later, I was greeted with this lovely eggy creation. After a single bite, I decided this particular piece of breakfast history needed to be marked down for good. So here it is, in all of it's glory.

You'll want to try this omelet for yourself. I can assure you that it is just as delicious as it looks. Of course, like all omelet creations, a little improvisation doesn't hurt. Feel free to substitute as needed. The only necessary ingredients are the Jarlsberg cheese and spinach.

Jarlsberg Omelet
serves 2

What You'll Need:
A good nonstick skillet

4 large eggs
1 tablespoon heavy whipping cream
15-20 leaves fresh cilantro, shredded
1 handful spinach leaves, shredded
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
Salt and Pepper to taste
3+ tablespoons Jarlsberg cheese, finely shredded

In a medium sized mixing bowl, crack eggs and add in heavy cream. Beat vigorously until well combined. Add in garlic powder, onion powder, red pepper flakes and salt and pepper. Mix well. Stir in cilantro and spinach.

Into a greased, slightly pre-heated skillet, pour your mixed ingredients. Cook gently on medium heat. Make sure heat is high enough to cook eggs, but no so high that they overcook on the bottom or cook unevenly. If the eggs begin to get tough on the bottom, your heat is too high.

Continue to cook until eggs are nearly cooked through (about 5 minutes). Using a spatula, carefully flip eggs over to finish cooking on other side. Onto newly exposed cooked side, add shredded cheese in an even layer. Allow enough time to finish eggs on other side (about 1 minute). Turn off heat and carefully fold omelet in half, encasing the layer of cheese inside.

Serve and enjoy immediately!

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