The temperatures dropped fast lately and they barely go up than 4 Celsius degrees. This is then, the perfect time to stay inside, around the stove, and cook something tasty and warm for cold evenings, days and mornings…
As you know already, I’m pretty much in love with eggs and I eat them too often. That’s why, to be sure I’m not increasing my cholesterol level (and Laurenţiu’s) too fast, I’m trying to use quail eggs instead of chicken’s as much as I can. Eggs are not the only “ingredient” I love, cause I know for sure I would die if the cheese would magically disappear from the world. I like it in all its forms – soft, hard, brie, gorgonzola, cheddar, feta, with herbs, chilli, pepper, with nuts or dry fruits, sprinkled with some basil and extra virgin olive oil, I love it in all combinations and I’m trying to find new ways to use it in my “creations”, especially that there is no day without cheese for me.
all of these being said
This time I’m trying seduce you with one of my special omelettes I like to cook, and you are free to make it even in a hurry morning, cause you’ll be ready in less than 15 minutes, if you cook it for two people. And speaking of devil, I must tell you I don’t like to cook a big omellete, then cut it in half, cause in my opinion it doesn’t look pretty on the plate. I have a small pan I am using to make omelette for every person on the table. This is how everybody will have his (or hers) own round beauty.
The omelette I’m presenting you right now was our breakfast for today and it uses some of Mediterrana’s ingredients: from gorgonzola, to chorizo sausages.
What you need:
*4 chicken eggs (2 per person)
*some cut chorizo (mild sharp)
*1/2 table spoon of olive oil
*salt & pepper
*some thyme (eggs go perfectly with thyme, I must tell you)
How to do it
1. Put the small pan on fire and let it heat a little, then add the olive oil.
2. Add the chorizo, and let it fry for maximum one minute
3. Beat the eggs with salt and pepper and add them into the pan, and make sure they all get on fire
4. With 5 seconds before you’ll take the pan from the stove add the cheeses and let them melt a little.
5. Put on some thyme and some vegetables (I used today a young salad I sprinkled with salt, a few drops of fresh lemon juice and a few drops of olive oil) for more vitamins and color.
PS. If you want to add some “Je ne sais quoi” into the dish, press (or cut) a garlic clove and put it into your pan right before the eggs. Make sure you’ll not burn it cause it will become bitter 🙂