Eggsquisite

Eggsquisite

Consider the omelette. Do you think of it as breakfast? As lunch? As brunch?

My answer: all of the above. And more.

Yes, in my mind, omelettes are for anytime. Of all light meals or snacks, they are among the most perfect. I think of omelettes as snack velcro, the sort of thing that really sticks to your ribs.

Another virtue is how they are infinitely customizable. With an omelette, you can heap on as many — or as few — extras as you wish.

Eggs are a must and cheese tends to be standard, but don't settle. Mix-n-match the veggies and meats of your choice.

Here's what I tend to include:

Egg mixture

• easy on the yolks. For a one-serving omelette, I tend to use 5 egg whites and 1 yolk. 
• splashes of wine vinegar, canola oil, milk
• dashes of salt, pepper, cayenne pepper, Tabasco sauce, etc.

Toppings

• strong cheeses are my preference (e.g. blue, parmesan, sharp cheddar)
• egg and cheese provide enough protein, so I skip the meats and go heavy on vegetables
• generally, I throw in whatever I have at hand. Often it's onion, garlic, green and red pepper, zucchini, tomato, spinach. But whatever. 

The How-To is easy:

• Saute vegetable toppings and remove from pan. (optional)
• Place egg mixture in a bowl. Stir. Pour into hot frying pan (non-stick works best). 
• Just before or after flipping the half-cooked egg mixture, sprinkle on the toppings. 

Quick to make and served piping hot — that's hard to beat. I'll often add a side of wholegrain toast, with nut butter and jam. (Yes, any time of the day.)

Whichever way you choose to go, an omelette is pure Mmm.