Wednesday, February 29, 2012

Herbed Raw Cheese Omelette with Nitrate-Free Bacon

My husband was super cute this weekend and suggested we have a movie and breakfast on Sunday morning.  We both usually have a ton of stuff to do on the weekends, so I was really excited that he wanted to start the day by relaxing.  We watched Midnight in Paris while enjoying this high protein and low sugar brunch.  I could almost feel the cobblestones while dining al fresco at a sidewalk bistro in charming Paris. 

We're lucky to have a Sunday morning Farmer's Market in close walking distance. I took the dog and picked up my usual items- eggs, half and half to make yogurt, kale and ground pork.  Then I had the pleasure of trying a new cheese from one of my favorite vendors who trecks all the way from PA Amish Country.  Raw goats milk cheddar aged for one year.  Easier to digest because of the goats milk, contains more enzymes because it has not been pasteurized and most likely lactose free from the long aging process.  The cheese was the inspiration and star of this omelette- but you could easily substitute other cheeses like goat, cheddar and swiss. 
Some other tasty options:

Herbed Raw Cheese Omelette with Nitrate-Free Bacon
serves 2

1 package Niman Ranch bacon, or other Nitrate-Free, all-natural bacon
4 eggs
handful fresh Parsley
2 scallions
1/4 C diced raw milk goat cheddar cheese
salt & pepper to taste

Crack and whisk 4 eggs, add a dash of salt and pepper and let the mixture sit while it comes to room temp
Preheat the oven to 350 and line a rimmed baking sheet with parchment paper, or place the bacon strips on a rack and baking dish combo (that's what I prefer)
Cook the bacon strips 20-25 minutes, depending on how crispy you like your bacon
When ready, remove from the oven and place on paper towels to remove excess grease
(Pour the remaining bacon grease in a glass jar and save for later to use with eggs, etc.)
While the bacon is cooking, chop the cheese, parsley and scallions
With about 10 minutes left for the bacon cooking time, preheat a large skillet to medium heat and melt 1-2 T olive oil and butter (I used a 14 inch pan so the eggs would spread out and produce a thin omelette)
Lower the heat just a tad and pour in the egg mixture
Cook 2 minutes, then add the scallions and chopped cheese on one half of the eggs
Cook another 2 minutes, or until the bottom of the eggs are cooked, the edges of the omelette are slightly cooked and there is still uncooked egg on the top
Using a thin metal spatula, gingerly start to loosen the edges of the plain omelette half until the spatula easily slides under the eggs. 
With great confidence, slowly and evenly flip that half over the other half! 
Using the spatula, gently press from the center fold and push the omelette together until it is totally folded in half.  Don't worry if it breaks in the middle or doesn't go all the way, even if it's a total disaster- you tried!  It will still taste great.
Cook another 2 minutes for the rest of the egg to finish cooking
To remove the omelette, slide the spatula under until it is completely loosened.  Have a large plate or cutting board ready and using the spatula, slide the omelette out of the pan.
Slice into fourths and top with chopped parsley. 

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