This late-night cooking adventure involves eggs, salt, Penzey's Bouquet Garni spice mix, vegan cheese, and almond milk. The dairy-free options are simply because that's what I had, not because I have any experience in using them! It also involves salsa, which I didn't think about using when I was taking this photograph.
I whomped up the eggs a little bit in a bowl, seasoned with salt and bouquet garni, and dumped them in a nonstick skillet. I grated in a bit of cheese. You may recall my one-and-only previous experiment in cooking with vegan cheese, where my Brazilian cheese bread came out more as oil bread. The vegan cheese works great in omelets, though!
(On the other hand, after I finished making my omelet, I tried using it to make fried cheese. With normal cheese, you just grate a line of cheese into the pan and let it cook until it browns. However, vegan cheese doesn't brown--it just turns into oil and some yucky-looking solids. I don't recommend trying it.)
At this point, I decided I wanted a bit more flavor in my omelet. So I poured in a bit of salsa--just let it sprinkle in a few spots.
I covered the skillet with a lid for a few minutes to help the top cook. You could also pop it in a hot oven if you want to have it puff up like a fritata.
Tonight, however, I let it cook until it could slip around in the pan (if it doesn't slide after you loosen the edges, it's not yet ready), then folded it in half and enjoyed my French-Mexican omlette.
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