Wednesday, December 25, 2013

Blackened Omelet with Trio Baby Greens

I have to watch my dairy intake so I am using Italian hard cheese. The longer a cheese is aged or harder the cheese is, less problem can occur for those that are lactose sensitive to dairy. I love a melted cheese, but this is a good alternative combination. Feel free to choose your favorite cheese. This egg method will produce a dry egg omelet unless you use different cheeses.  
 Handful of mixed trio of greens (baby spinach, kale and beet leaves), rinse and place into small pan with lid and with a little water to steam. Turn on medium till you hear it boil, then turn off and set timer to 4 min. When 4 minutes are finished, drain and set aside.
 
 Gather these ingredients on your countertop surface ready to assemble.
4 Large eggs
Shredded Asiago and Romano cheese (hard Italian cheese are best)
2 Tbsp coconut oil
Thyme, Basil, Marjoram, Garlic Powder
jalapeƱo chili, chopped
Salt and Pepper, coarse, crushed together
Hand mixer
Medium size bowl
Omelet skillet and lid (lid for later, towards the end)
Crack eggs into the bowl. Beat with electric hand held mixer till firm, frothy, about 5 minutes or more, set aside. 

Place 2 Tbsp coconut oil into pan (no lid on yet) on medium heat. 
 Oil should be able to roll around easy in the pan and evenly warm.  Sprinkle about ¼ - pinch of the herbs, salt and pepper then garlic powder last. This is the blacken seasoning. Allow it to warm and sweat in the oil for about 30 seconds only. Take your bowl of eggs that are still firm and frothy and starting from the center of the pan pour in the eggs, in a circular motion covering the herb mixture.


Add ¼ cup of Asiago and a ¼ cup of Romano, spread evenly over the egg. Layer the steamed and drained greens next. Sprinkle a pinch of the cheeses and then add the chopped jalapeno chilis. 
 Cover with lid, heat at medium for about 3-4 minutes.
 Note: A trick I found, lid should fit inside edge of pan, while covered with lid, drop 1-2 tablespoons of water on the lid to run down the lid, into the inside pan. It should sizzle and steam the contents inside the pan. It adds moisture while not adding additional water to the egg mixture.

 Check after 4 minutes, if done, turn off heat to pan and remove lid.
 
Take a metal spatula, slide it around the edge of the omelet, to make sure it is loosened. Then take care and fold half of the omelet onto itself. You should have now a blackened not burned herb aroma, strong with flavor. 


 Plate and enjoy!






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