Sage, apple, and cheddar omelette

Mirrored from The OEconomist. You can comment there or here.

Is this weird? It’s what called to me in the kitchen today, when I staggered in there hungry but feeling sick and unhappy from out-of-control seasonal allergies.

1/3 fuji apple, thinly sliced
a few thin slices of red onion
butter
3 eggs
handful grated cheddar
sprig of parsley, minced
a few sage leaves, minced
pepper and salt

I sauted the apple and onions in a little butter until both were soft and the apples were a little brown, and set them aside. Then I mixed up the eggs, sage and parsley, pepper and salt, and a tiny drizzle of water in a bowl. (The water helps the eggs break up better. I don’t know where I learnt this but I’m a firm believer in it.)

When I make an omelette I always fry it in butter, not any other kind of oil. To my mind, the flavour is better, and I like the way it browns the outside of the omelette. Anyway, if you don’t know how to make an omelette, I’m not going to give you particular instructions. I’m not really an expert.

I wasn’t even going to take a photo because my omelettes are always so unphotogenic, but I figured it couldn’t be too bad before I attempted to fold it, right?

Anyway, this was exactly what I needed: a bit salty, a bit sweet, interesting but not too challenging. I don’t care if it’s weird.

Previously, with eggs:

• Potato frittata
• Things I’ve learnt since moving to California

Sage, apple, and cheddar omelette

Is this weird? It’s what called to me in the kitchen today, when I staggered in there hungry but feeling sick and unhappy from out-of-control seasonal allergies.

1/3 fuji apple, thinly sliced
a few thin slices of red onion
butter
3 eggs
handful grated cheddar
sprig of parsley, minced
a few sage leaves, minced
pepper and salt

I sauted the apple and onions in a little butter until both were soft and the apples were a little brown, and set them aside. Then I mixed up the eggs, sage and parsley, pepper and salt, and a tiny drizzle of water in a bowl. (The water helps the eggs break up better. I don’t know where I learnt this but I’m a firm believer in it.)

When I make an omelette I always fry it in butter, not any other kind of oil. To my mind, the flavour is better, and I like the way it browns the outside of the omelette. Anyway, if you don’t know how to make an omelette, I’m not going to give you particular instructions. I’m not really an expert.

I wasn’t even going to take a photo because my omelettes are always so unphotogenic, but I figured it couldn’t be too bad before I attempted to fold it, right?

Anyway, this was exactly what I needed: a bit salty, a bit sweet, interesting but not too challenging. I don’t care if it’s weird.

Previously, with eggs:

• Potato frittata
• Things I’ve learnt since moving to California

Mirrored from Chez Skud. You can comment there or here.