Soft & Creamy Omelette

Why soft & creamy, and why not just omelette? Let’s get it straight, because people use the word for way too many things, there are 3 + 1 types of omelettes:

1. the scrambled eggs that is completely foolproof, and I’d not consider it as an omelette
2. the perfect omelette (French or Japanese) that has a super homogenous texture, but I’d not recommend it, as it requires so much stirring that if you eat it on regular basis, then there is no way you won’t get cancer from the enormous amount of teflon you’ll scratch up
3. the flat one that can get dry very easily, and won’t be your best friend on a long run
4. this one in the recipe, which does not require constant and intense stirring, is gentle to the non-stick pan, yet it will still provide you a soft and creamy texture, where you can still use your creativity with adding all the hams, sausages, cheeses and vegetables, yet it’s still relatively foolproof, as it is super easy to prepare it. Yeah, the choice seems easy, right?

The thing is eggs are some super-food, rich in nutrients, and carry endless possibilities how to prepare them to be delicious, while still offering multiple options to break monotony. Depending on the mood of your taste buds, and whether you are cutting or bulking, you can always start with some hams or sausages, then you just add the seasoned eggs, and the cheeses. Yes, no need to avoid ham in cutting, you read it well.

Video is coming in spring or summer!

Ingredients:

• ham or sausage
• olive oil for cooking
• eggs
• salt, pepper, smoked sweet paprika powder, chives or parsley
• any kind of good cheese (avoid the obnoxious light ones and the processed ones)
• any kind of low carb vegetables
• extra virgin olive oil for additional fats

Instructions:

• slice up the hams or sausages
• roast them in the pan
• whisk the eggs, add the salt, pepper, smoked sweet paprika powder, chives or parsley
• add the cooking olive oil (mostly in case of hams with not so high fat content), stir it for a few seconds to warm it up
• gently pour the eggs in
• wait a few seconds, assume that the circular pan has 4 sides, then start to pull the edge from each side to the middle, and let the liquid egg pour down
• when it barely flows down, turn off the heat, add the cheese, and cover it
• clean and chop your vegetables, place them on the plate next to your omelette
• top it with extra virgin olive oil

Bon appetit!