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Recipe #200: Beet Root & Chive Omelette With Feta Cheese

Posted Nov 26 2010 10:28am
Ah, recipe #200 is finally here. And as you might've already guessed, I'll be doing something fun here to celebrate its arrival. Will let you know what that idea is as soon as I do. :)

As you can see, I've been quite busy lately, pumping out recipes like some kind of machine. It's only a matter of time until someone starts calling me the Chefinator." ;)

While I've been cooking up a storm over the past few weeks, I haven't had a chance to transcribe the recipes from the barely legible notepaper scribbles into actual blog posts, that is, until just this week. And so, over the past few days, I've been posting like mad, making up for lost time over the long holiday weekend. I'm almost caught up now. Hence, the recipe deluge. :)

So why notepaper when there's a readily-accessible wireless netbook? The main reason: practicality. With the recent barrage of recipe ideas flowing out of my head so fast that I can barely keep up with them in the kitchen, it's much safer these days to take the oh-so-expendable notepaper into the kitchen than risk a dollop of sauce landing on the laptop, thus rendering it useless. ;) With my luck, it would probably go right in between the keys & fizzle the motherboard. :)

If you're wondering why all these new recipes that appear to be from the last three weeks have suddenly popped up onto this blog, it's because I've back-dated them all so that they'd more accurately reflect their actual creation dates (for posterity's sake). After all, it just didn't seem right to post them all with today's date when I actually made them over several days. And furthermore, it would seem like I'd been slacking when I've really been working my tail off. :)

With all of the pre-holiday bussle, it's been much easier to cook the recipes first, then edit the text & photos as time allows. Yeah, I know that means the posts are delayed & then back-dated, but it's better than nothing, right?!

Alright, enough blather. Onto the recipe. :)


















Beet Root & Chive Omelette With Feta Cheese

Ingredients:
1/2 c. beet root, including stalks & leaves
1/8 c. (2 Tbsp.) water
2 eggs
1 Tbsp. non-dairy "lite" creamer
1 Tbsp. chives (1/2 in omelette, other 1/2 sprinkle on top)
1/4 tsp. unsalted butter, to season pan
2 Tbsp. feta, or to taste
cracked black pepper, to taste

Directions: Beat together eggs, creamer, & 1/2 Tbsp. chives in a small bowl, & then set aside. In a medium-sized, nonstick sauté/omelette pan, sauté beet root on medium heat until tender & water has been completely reduced, about 5 minutes. (No one likes wet omelettes!) Be careful not to brown or burn the beet root, especially the leaves, which will cook faster due to their thinness & larger surface area. Immediately remove from heat & transfer to a bowl. Let cool for several minutes. When ready, transfer veggies to egg mixture & thoroughly combine. Set aside.

Melt butter in the same pan on high heat. Then reduce heat to low and pour in vegetable-egg mixture. As soon as the omelette starts to set, sprinkle feta cheese on top & season with pepper, to taste. After a few seconds, lift up omelette on one side to check if it's ready to be folded over. When ready, fold omelette over & continue to cook until desired color (i.e., light golden brown, etc.) has been reached. Then flip over & cook a few seconds more on the other side. (Cooking time may vary depending on how you like your omelettes.) Transfer to plate(s), sprinkle with remaining 1/2 Tbsp. chives, and serve hot or warm.

Yield: Makes 1-2 servings.

Chef's Notes: Make sure you do not fold the omelette prematurely, as this will make it harder to flip the omelette later, & thus, cook evenly. Also, depending upon your stovetop range, you might need to alter the cooking temperature in order to get the best result(s). I have a gas range & cook with Caphalon cookware, both of which conduct heat very well, so the food tends to cook very quickly. Hence, this is why I cook my eggs over low heat. However, this may or may not work for you. Adjust accordingly.

Another useful tip: You might've noticed that when you beat eggs together in a bowl and then lift up the bowl, you'll usually find a "ring of egg" left behind on the counter top. To avoid this, simply place the bowl inside of another bowl. This works even better than a paper towel, which will typically stick to both the bowl & the countertop after soaking up the egg. ;)

Please note that this omelette does not need salt, because it's already plenty salty enough with the feta. I once even tried adding only a very tiny amount & even that little bit still made the omelette way too salty. So, add salt at your own peril. ;)



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