December 25, 2022
It wasn't until a couple of years ago that I became "a breakfast person." Prior to that, I just wasn't very hungry in the mornings, and if I did eat breakfast, I seemed to be more hungry all day long, so I had to consciously limit my portions even when eating really healthy. After I recovered from Whipple surgery in 2020, that changed. A blessing in disguise was that I "lost" my egg allergy when my pancreas and gall bladder were removed. It doesn't make a lot of sense, but it's true! Thus, you might see a lot of egg dishes from me, because after decades of not being able to eat them, I am fully enjoying them now! Also, now I wake up famished and there's no way I can wait until 10 or 11am to eat, like I used to. I'm trying to pay attention to what my body needs,and for now it's telling me to eat a fairly hearty nutrient-dense and protein-rich breakfast, and a light veggie-centric lunch. If I know I'm going to meet someone for lunch, then I'll switch this up.
Gruyere & Prosciutto Omelet
GF
Feeds 2
I just have to say, there's nothing quite like Gruyere, at any time of the day. I have to limit my intake to small quantities, but I absolutely love it. And even more so, alongside some good ham or prosciutto!
Ingredients
Process
1. In a small bowl, quickly combine and whisk the lemon and EVOO togetheruntil it emulsifies, then add the arugula on topof dressing but don't toss yet.
2. Put about 1 tsp of butter in a cast iron skillet and brown the prosciutto on both sides, over medium heat. The pieces should be crspy but not burnt. Remove to drain on a folded paper towel. While the prosciutto is cooking, add the eggs & milk to a small bowl and whisk until they're a consistent texture and color. Add a pinch of salt & freshly ground pepper and whisk again. Cut up 1 tbsp of cold butter into small pieces and set aside with the grated cheese.
3. Crumble the cooked prosciutto, right on top of the paper towel. Add 2 more tsp butter to the cast iron skillet. Once it froths up and starts to die down, add your egg mixture. Immediately add the butter pieces to the top. With a spatula, push the edges of eggs in toward to middle so more egg mixture slides underneath. Sprinkle the prosciutto pieces and the shredded gruyere allover the top. Continue pushing in edges until there's limited egg liquid remaining. Let the liquid slide underneath but not the cheese or prosciutto. I tilt the pan a little with one hand while using a rubber heat-proof spatula in the other hand.
4. When the eggs are almost fully cooked, but still glossy on top, using alarge rubber spatula, fold over 1/3 from edge of the omelet, to cover the middle third of omelet. Then tip pan onto your cutting board, as and begin to slide out the 1/3 edge of the omelet that's not yet folded. Now tip the pan up and over the omelet, so the 2/3 folded part lands right on top of the 1/3 portion that wasn't yet folded. Now your omelet should be completely folded in thirds, resting on your cutting board, with the two edges underneath and the middle part on top.
5. Toss the arugula with the dressing and divide onto two plates. Cut the omelet in half down the middle (see picture above). Place the omelet halves on top of the arugula, on each plate. Garnish with chive pieces, and another dash of salt and pepper. Enjoy!
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