Smoked salmon, goat cheese, and chive omelet

Smoked salmon, goat cheese, and chive omelet | Me & The Moose. This protein-packed breakfast, lunch, or dinner, is ready in 20 minutes and full of salty, creamy, herby goodness. #meandthemoose #lunchrecipes #dinnerrecipes #breakfastrecipes #smokedsalmonrecipes #omeletrecipes #omelet #omelette #eggs #breakfastfordinner #easydinnerrecipes #fastdinnerrecipes

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.

Smoked salmon, goat cheese, and chive omelet | Me & The Moose. This protein-packed breakfast, lunch, or dinner, is ready in 20 minutes and full of salty, creamy, herby goodness. #meandthemoose #lunchrecipes #dinnerrecipes #breakfastrecipes #smokedsalmonrecipes #omeletrecipes #omelet #omelette #eggs #breakfastfordinner #easydinnerrecipes #fastdinnerrecipes

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.

Smoked salmon, goat cheese, and chive omelet | Me & The Moose. This protein-packed breakfast, lunch, or dinner, is ready in 20 minutes and full of salty, creamy, herby goodness. #meandthemoose #lunchrecipes #dinnerrecipes #breakfastrecipes #smokedsalmonrecipes #omeletrecipes #omelet #omelette #eggs #breakfastfordinner #easydinnerrecipes #fastdinnerrecipes

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.

Smoked salmon, goat cheese, and chive omelet | Me & The Moose. This protein-packed breakfast, lunch, or dinner, is ready in 20 minutes and full of salty, creamy, herby goodness. #meandthemoose #lunchrecipes #dinnerrecipes #breakfastrecipes #smokedsalmonrecipes #omeletrecipes #omelet #omelette #eggs #breakfastfordinner #easydinnerrecipes #fastdinnerrecipes

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
6 eggs
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.

Smoked salmon, goat cheese, and chive omelet | Me & The Moose. This protein-packed breakfast, lunch, or dinner, is ready in 20 minutes and full of salty, creamy, herby goodness. #meandthemoose #lunchrecipes #dinnerrecipes #breakfastrecipes #smokedsalmonrecipes #omeletrecipes #omelet #omelette #eggs #breakfastfordinner #easydinnerrecipes #fastdinnerrecipes

Apples and honey french toast, two ways

Apples and honey french toast | Me & the Moose. Stuffed or plain, this french toast combines fall flavors of apples and honey for a delicious breakfast or dinner. #meandthemoose #fall #frenchtoast #roshhashanah #apples #honey #breakfast

This post is a study in life with children. The once-round challah is squished from trying to coax M up the stairs and no matter how I tried, I couldn't keep his hands out of the honey. And he took a bite out of my prop apple. AND this was also supposed to be a Rosh Hashanah post, but here we are waving goodbye to Yom Kippur and I'm just now getting around to it. KIDS, AMIRIGHT?  

Apples and honey french toast | Me & the Moose. Stuffed or plain, this french toast combines fall flavors of apples and honey for a delicious breakfast or dinner. #meandthemoose #fall #frenchtoast #roshhashanah #apples #honey #breakfast

Anyway, tis the season for leftover challah, so hopefully this breakfast-for-dinner (or breakfast-for-breakfast) treat comes in handy. Since this one contains a lot of honey, remember not to feed it to those under age 1.

Apples and honey french toast | Me & the Moose. Stuffed or plain, this french toast combines fall flavors of apples and honey for a delicious breakfast or dinner. #meandthemoose #fall #frenchtoast #roshhashanah #apples #honey #breakfast

French toast with apples and honey butter

My go-to recipe for basic French Toast
Leftover challah (Cut into 4 thick slices)
1 Tbsp butter
3 eggs
½ cup milk
½ tsp cinnamon (heaping)
pinch nutmeg
1 tsp vanilla extract

Honey butter (Adapted from here)
¼ cup butter, softened
3 Tbsp honey
pinch sea salt

2-3 apples, peeled (optional) and chopped

Apples and honey french toast | Me & the Moose. Stuffed or plain, this french toast combines fall flavors of apples and honey for a delicious breakfast or dinner. #meandthemoose #fall #frenchtoast #roshhashanah #apples #honey #breakfast

First, peel and chop the apples. In a microwave safe container, cook on high, uncovered, for 1 minute. Check and continue cooking on high for 30 seconds at a time until apples are soft, but have a little bite and shape left.

Next, make the honey butter: Firstly, if you're like me and always forget to take out whatever needs softening/defrosting, here is a really good tip for quickly softening butter. Seriously, this method has changed my life. Thanks, Buzzfeed Food! Smoosh the softened butter around with a spatula. Add the honey and a pinch of sea salt and stir to combine. Set aside.

In a frying pan, melt 1 Tbsp of butter. In a separate container, whisk the eggs. Add the milk, spices, and vanilla and whisk to combine. Dunk both sides of the bread slices in the egg mixture (as many as will fit into your frying pan) and leave for a few seconds to let the bread soak in the liquid. When your pan is hot, cook the bread slices until golden brown. Flip and repeat until golden brown on both sides. Repeat with all of the bread. The liquid should be enough for 4 large slices of french toast.

Serve with a spread of honey butter, some apples, and a drizzle of honey and a sprinkle of sea salt on top.

Apples and honey french toast | Me & the Moose. Stuffed or plain, this french toast combines fall flavors of apples and honey for a delicious breakfast or dinner. #meandthemoose #fall #frenchtoast #roshhashanah #apples #honey #breakfast

Apples and honey stuffed french toast

Adapted from this stuffed french toast recipe
Leftover challah (Cut into 4 thick slices)
1 Tbsp butter
3 eggs
½ cup milk
½ tsp cinnamon (heaping)
pinch nutmeg
1 tsp vanilla extract

Stuffing
3 oz cream cheese, softened
2 Tbsp unsweetened apple sauce
2 tsp honey
1 apple, chopped into small pieces
Pinch of sea salt

To make the stuffing, combine the softened cream cheese, apple sauce, honey, and salt. Put the cream cheese mixture into a plastic bag and put in the fridge until needed.

Starting at the top crust, make a cut down the middle of each thick bread piece but stop an inch from each side and the bottom to create a pocket in each slice. Cut enough so that you can get some filling into the pocket, but leave enough room around the edges that the bread won't break and spill the filling.

In a frying pan, melt 1 Tbsp of butter on low heat. In a separate container, whisk together the eggs, milk, spices, and vanilla. Take out your bag of cream cheese mixture and cut one bottom corner to make a piping bag. Open each slice of bread and fill with about 2-3 Tbsp of cream cheese mixture. Squish the bread and filling together a bit. Working with one slice at a time, dunk both sides in the egg mixture and let the bread soak in the liquid. When the pan is hot, cook the bread slices until golden brown. Flip and repeat until golden brown on both sides. Repeat with all of the bread. The liquid should be enough for 3-4 large slices of french toast (the slices here are larger than those in the other batch of french toast, but I let them soak less because of the filling, so I was able to eek out a fourth slice, but barely).

Serve immediately with a drizzle of honey on top.