All my life, I've never seen the big deal about omelettes. They were difficult
to make correctly and they were always too ... eggy ... for me. Don't get me
wrong -- I ate them on occasion. Throughout my childhood, my favorite omelette
was made with grape jelly as the filling. As an adult, I rarely made them, but
usually put cheese in them when I did. Still, too ... eggy ... and thick. I'v
always used 2 eggs (because that's the law, right?) and whatever else I decided
to add. I've never added milk or cream or even water to them because that seemed
to dilute them too much.
FF to the last year. From suggestions here, I had tried making a "mock danish"
from eggs and splenda and cocoa powder and didn't care for it for the same reason
as before -- too eggy. FF to the last 3 months. I heard so many good things
here about Sue's Chocolate Omelette that I decided to try it. I just couldn't
face using 2 eggs, though, so I only used one. It was pretty good! As always,
though, it was a pain in the ass to fold over and the edges rarely lined up and
the filling would spill out onto the pan and it would break when I tried to flip
it. I tried it open-faced -- it was pretty good! I tried it without bothering
to even flip it -- that worked too! I also added 1 tbl of protein powder -- it
was like a crepe! I experimented with a mix of cream cheese, sour cream, cocoa
powder and Splenda for the topping -- VERY GOOD. I had a chocolate crepe with
sweet chocolate cream cheese/sour cream frosting -- BINGO! I don't know that I
could get away with calling it an omelette, but it works for ME :-)
FF to the last couple of weeks. I had bought a semi-large block of Havarti
cheese from Costco. I never (knowingly) had Havarti until just this last year.
Pretty good! It's like a real-cheese, beige Velveeta for grownups :-) I decided
to start making (my version of) omelettes with it. I LIKE it, I really LIKE it!
The KEY for me, it seems, is to use only ONE egg to make a nice, thin crepe with
whatever topping I want. I fry it in 1/2 tbl Irish butter from Trader Joes (I'll
never buy bland Challenge butter again unless I HAVE to), add garlic powder,
maybe onion powder and/or green onion and some pepper with about 2 oz of Havarti
(which melts to a very delicate, smooth texture) on top. I start out at medium
heat, letting it heat for a couple of minutes without anything in the pan, then
melt the butter, then add the egg -- it's hot enough by then to keep the egg from
all congregating at one end of the pan, although I often STILL have to keep
turning the pan at first because the main burner goes a little downhill. I
immediately turn the heat down to very low, then put a lid on it to speed the
cooking for a couple of minutes, then add the thin-sliced Havarti and replace the
lid for 2-3 minutes. Since I use a teflon pan, it slides right out with some
butter drippings to spare which I try to scape onto the top of it. WONDERFUL,
tasty, buttery and VERY satisfying -- I highly recommend it! I also find that
having it an hour or so before going to bed helps to keep me from night/sleep-
snacking.
I decided to post this because I figure if *I* felt that way about omelettes,
probably someone ELSE did too, and we owe it to ourselves to give them another
try from a different perspective :-)
--
Saffire
205/147/125 - 5'1.5"
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333