Messy Omelet

Part scrambled eggs, part omelet, this is an easy to make practical combo. (Photo by Charlotte Ekker Wiggins)

Messy Omelet

My brothers are to blame for the inspiration. I used to try to make the traditional, recipe-book specified flat omelet. Now I skip that part and go straight to what would be more elegantly called a deconstructed omelet. I call it the “Messy Omelet.”

Think of it as well-dressed scrambled eggs only the additional ingredients have to be added in a certain order. That’s how it started. But that only works if you are paying attention to what you are doing and not talking to someone. Or distracted by a plant that doesn’t look so well. Or listening to a fascinating radio show.

See, you have it messy before you even start.

I check the refrigerator first for possible ingredients: chopped green peppers, onions - either yellow or red - and mushrooms are favorites. Tomatoes to add color are a good addition, too but not the winter, store bought ones without flavor. If I am still ripening the last tomatoes of the season in a brown bag with an apple I will toss one of those into the chopping stack.

Cooked chicken and ham - choose one, not both, can be added but not necessary. I was less than thrilled with the salmon I added last time.

Finally a dash of garlic powder and 1/2 inch of sharp cheddar cheese, cut up into small pieces.

Cut up the rest into small pieces as well. I leave mushrooms in larger pieces so I can see them.

Once you have all of the additions cut up, break 6 eggs into a bowl. Add the ingredients.

Heat a frying pan with extra virgin olive oil. Add the mixture just before your pan starts to protest about not having enough olive oil.

Now the waiting begins. I let the sides form a solid once inch band, then scoop and mix. Another wait, and the same. You don’t want to mix too much or you will make it mushy. I watch the cheese. When it disappears, one more scoop around the pan edge and it’s ready.

A mixture with six eggs makes 4 servings.

Nice way to get some protein and clean your refrigerator out of leftovers. It’s also good practice for cutting up vegetables, where my brothers come in. We used to spend Friday nights in our home kitchen cutting up everything we could find and cooking it. I remember those days as I chop away at whatever I have on my kitchen cutting board. It was a small miracle no one lost any fingers.

This is a great recipe for those cold snow days when everyone is at home because schools are closed. You will have extra staff to help with the chopping.

Charlotte