Moving can be stressful. Moving can can make you feel disorganized. Moving can make you feel like you’re off of your rythm a bit. To my surprise and delight, I’ve found the exact oposite is true with my most recent move. Taking up residence in a tiny studio apartment less than 2 miles from the office has been a tremendous weight off my shoulders. My commute time is essentially erased, and I’ve been pleasantly surprised with how smoothly the unpacking has gone so far.
Today I was able to run home to make myself an omelet for lunch. It was the first time I used my stove! It was the first time I had a dirty dish other than a cereal bowl! It wasn’t a big deal or a fussy production – but running home for lunch and making myself something from scratch in my new kitchen was pure bliss.
Omelets are perfect for any time of day. They’re super quick to throw together, but feel sort of elegant at the same time. I don’t know if it was because it was the first time I cooked in my new kitchen, or if it was the quality of the ingredients I used, but making this omelet was soothing to my soul.
Watching a tiny pat of butter melt and get foamy in my favorite non-stick pan just felt right.
The organic egg yolks seemed brighter and happier.
And not to pat myself on the back too much, but I think I kind of nailed the perfect cheddar omelet. Check out that gorgeous Tillamook cheddar ooze.
Last Sunday I stocked up on the essentials like eggs, milk, cereal, cheese, butter, pita chips & hummus, whole grain bread, Nuttela and a pint of strawberries. You would be surprised how many meals I was able to stretch from these few items. This Saturday I’ll head downstairs to the Pearl Farmers Market and stock up on fresh produce, local honey, maybe some grass fed beef if it’s available – I’m excited to see what my options are.
There’s not really a recipe for this omelet, omelets are more about method of preparation than what you put in it. Quality ingredients are key, but you can really use whatever you want to fill your omelet. Mushrooms, onions, various cheeses, spinach – it’s all fair game. This was the first time I attempted the French method of the tri-fold, which some people might find a little intimidating. It isn’t intimidating. It isn’t hard. I highly recommend you watch this video by Byron Talbott of “From A Young Chef“, and then give it a shot yourself. I watched the video twice, then gave it a go. Stuck the landing on my first try.
Disclosure: I have not been compensated in any fashion by the brands or organizations mentioned in this post. I love the Pearl Farmers Market and adore calling Pearl Brewery my home, but they don’t owe me a thing. Byron Talbott has never heard of me (though he is welcome to “call me maybe”). Tillamook did take me and some blogger pals out to dinner a few months ago to talk about their brand, but they have not sponsored this content.