Perfect Omelet

Good Morning Everyone! Well, technically its past noon so it's not the morning, but since I slept late I still consider 1:00 p.m. as early in the day. Yesterday I had a hysterically funny and friendship-filled night at my two best friends' birthday party (they're twins). It was such a blast relaxing and dancing and screaming with all of our oddball friends! This morning a few of us made a special birthday breakfast for them consisting of an awesome feta cheese and avocado omelet, sausages, cinnamon challah bread and guacamole. Remember how I used the word "special"? Since I am becoming such a fervent food blogger, I just had to whip out my handy iphone camera and take some shots of our omelet for you all. I had only made an omelet a few times beforehand, and none of them tasted as good as this one! The egg was fluffy and creamy while the cheese added a nice tang that complemented the smooth avocado. Salsa and guac is a must when eating this omelet! (Cinnamon challa bread didn't really go well with the eggs, but it tasted great on its own) 

Ingredients (Serves 2): 

4 eggs

splash of milk

1 tbsp butter

1/4 cup feta cheese, crumbled

1/2 avocado, cut into chunks (save the other half  for the guac recipe at the end of the blog!)

2-3 chives, washed + dried

salt+ pepper

Directions: 

1. Crack eggs in a medium bowl. If there are any pieces of shell in the eggs, use a half of a shell to carefully scoop out the bits, NOT a spoon or your finger (won't work). 

2. Mix in a splash of milk and stir with a whisk until well combined. Add salt and pepper. 

3. Cut chives into small pieces. Set aside.

4. Heat a small (6-8 inch) omelet pan over medium-high heat. Add butter and let it coat the bottom of the pan evenly. 

5. Pour the whisked eggs into the pan and cook until the bottom of the eggs are cooked but the top is still runny, about 3-4 minutes. 

6. Place the chives, feta cheese and avocado chunks on one half of the omelet, leaving a slight border of plain egg along the edges to prevent the filling from pouring out of the omelet.

7. Lower heat to medium-low. Use a cooking spatula to carefully fold the unfilled side of the omelet over the filling mixture so it looks like a taco. Press the spatula on the top of the omelet and apply pressure for about five seconds. 

8. Continue to cook for another 30 sec or so. We liked our omelet crispy on the outside and little runny on the inside but you can cook it for however long you want. 

9. Turn off heat. Tilt the pan to one side and use the spatula to carefully slide the omelet on a plate. Garnish with more chives and enjoy! 

My friend the omelet expert! She swears that adding avocado is good on anything!

5 Min Guacamole Recipe

1. Depending on what ingredients you have, you will basically need whatever amounts of avocado, tomatoes, lemon/lime juice, onions (optional) you have on hand.  

2. Mash your avocado, chop your tomatoes and onions, and juice your lemon/limes. Combine and add salt/pepper to taste. 

3. To make things even easier, you can just mix fresh avocado with a tablespoon or two of packaged salsa! Serve with your omelet!