Plated+ Served: Egg-cellent Alternative

March12

When I was growing up, Friday dinners during Lent meant one thing: fish sticks. And they weren’t those fancy-do crispy beer-battered fish filet fish sticks. No, sir.

 These were those pre-fab looking fish sticks made of minced fish (think about that a moment) coated in some flavorless tan bread crumbs (the sticks were brown right out of the box, even before they hit the oven). But we ate them because that’s what was served and, more importantly, if we even thought about eating meat we’d burn in hell.

Fish sticks will never grace my dinner table (Lent or otherwise) because there are plenty of other non-meat options. Pizza and pasta arepretty standard, but why not step out of the box and serve an Omelet? My kids call this an “upside down” dinner because we usually go the entire breakfast route with toast and jelly and fruit salad. Nothing pre-fab about this meal. You can make the Omelet pretty basic and fill it with cheese… or try sautéed mushrooms, grilled onions, creamed spinach or pretty much anything else you have in the fridge. But remember: No bacon! No sausage! No ham! It’s Friday during Lent!

 

 

 

Cheese Omelet
prep: 5 minutes
cook: 10 minutes
serves: 2

you’ll need…
2 tsp. unsalted butter
3 large eggs
3 Tbsp. milk, cream, water or broth
¼ tsp. salt
½ cup grated cheese, divided

let’s get to it…
Melt the butter in a non-stick skillet over medium-high heat.
Beat the eggs, milk and salt together with a whisk. When the butter stops foaming, pour the egg mixture into the skillet and immediately reduce the heat to medium.
Cook the eggs for 30 seconds, and then start pushing the cooked edges to the center with a heat-proof rubber spatula or a fork. Tilt the skillet so that any uncooked eggs flow to the edges. Repeat until the eggs are almost set, about 2 minutes.
Reduce heat to low. Sprinkle most of the cheese down the middle of the omelet, reserving some for garnish. Gently fold the omelet into thirds to cover the filling and cook for about 1 minute longer.
Lift the omelet gently and flip over onto a warm plate so that the seam is at the bottom; sprinkle remaining cheese on top and serve immediately.

Nutrients per serving: Calories 259, Total Fat 20 g, Saturated Fat 10.5 g, Cholesterol 317 mg, Sodium 584 mg, Carbohydrates 2 g, Fiber 0 g, Protein 17 g

cooking know how…
Non-stick skillets or seasoned cast iron skillets work best when preparing omelets.

 

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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mama@mamashighstrung.com.