Spring is here! Spring is here! I mean, it was 25 degrees this morning and all of the flowers are slumped over in depression, but at least it's official. March is THE WORST month. (Which I feel bad saying because my anniversary and M's birthday are this month, so I should technically love it.) But it's so gray. You keep expecting it to get warmer and greener and it JUST. STAYS. COLD. And then it snows one more time and instead of being a last hurrah of pretty flakes, it's heavy and wet and terrible.
Anyway, some of these photos are...not my best. But I really wanted to post since it's been a minute and I know how good this recipe is. I first made it for Father's Day 2015 and it's been in the rotation ever since. It's delicious and SO FAST. If you want dinner on the table in under 20 minutes, make this omelet.
Part of the problem with photographing it is that this omelet is really hard to flip cleanly. I'm convinced that the only reason people serve mixed greens with an omelet is to hide terribly flipped eggs. I'm also sure that I cook my omelets more than, say, a restaurant chef would. While I like my yolks runny on poached, fried, and sunny-side up eggs, I HATE undercooked omelets. Feel free to cook yours to suit your tastes.
But, aaaaahhh spring. Chives and goat cheese make me picture newly sprouted green grass with baby goats romping around on it. And when it's 25 degrees out, I'll take all the delightfully romping baby goats I can get.
Speaking of things I find delightful (and people who cook eggs FAR less than I do), here is Jaques Pepin's method for making an omelet.
Smoked salmon, goat cheese, and chive omelet
1 Tbsp olive oil, butter, or fat of choice
3-4 Tbsp milk (whole or 2% both work)
2-3 oz goat cheese
2 Tbsp chopped chives
5 oz wild smoked salmon (or, one small package), torn into smaller pieces or roughly chopped.
Heat the butter or oil over a medium flame. Crack the eggs into a medium bowl and whisk with a fork. Add the milk, goat cheese, and chives and whisk again until the ingredients are reasonably incorporated (the goat cheese will still be in clumps).
When the pan is hot, pour in the egg mixture and add the salmon. When the bottom layer of eggs just begins to set, move the cooked eggs to the side and swirl the pan so that the raw, runny eggs are in contact with the hot pan. Smooth down the cooked-egg lumps so that there aren’t any holes. Repeat that step as needed. Reduce the flame all the way, cover, and cook until the eggs are set on top, about 3-4 minutes. Fold over if desired and serve immediately.