Rainy Day Omelet

This might sound crazy, but I swear, this omelet tasted like home! I got a little creative for breakfast this morning, playing with spices and fillings for my omelet, and it definitely paid off. Listening to Jack Johnson and eating this homey omelet on a rainy day was really all I needed to make myself happy. I hope you enjoy this recipe as much as I did. It might seem a bit strange to add spices to eggs that you usually use for sweet dishes, but trust me, you won’t regret it. This dish is going to be your new favorite comfort food!

Ingredients:

2-3 eggs

Milk (optional)

Half of a small sweet potato

One small white onion

A handful of blueberries

Olive oil

Goat cheese

Cardamom

Nutmeg

Cinnamon

Step 1: Crack the eggs into a bowl and add milk if desired (I find this makes the omelet a bit fluffier and gives me the consistency I want, but it wouldn’t hurt to leave this out).

Step 2: Whisk the eggs with a fork until they are slightly foamy on top. Make sure you whisk them enough! This is key if you want a nice fluffy omelet!

Step 3: On a cutting board, dice the onion and sweet potato. Put the sweet potato into a frying pan with some oil, it will need to cook longer than the onion so hold off on adding that for now. Cook the sweet potato until slightly soft (about 15 min) and then add the onion along with a little more oil.

Step 4: Season the veggies. This is the fun part! Add the cardamom, nutmeg, cinnamon and a little salt. Experiment with how much of each spice you use. I didn’t measure, but I would say start with a sprinkle of each, and then add more to taste.

Step 5: Once the veggies are cooked, add the blueberries and cook until just softened (about 1-2 min). The berries should change color. Remove everything from the pan and set aside.

Step 6: On the same heated pan that you just used to cook the veggies, pour the egg mixture. Let it cook on medium to low heat on the stove top until the edges begin to solidify. Watch closely, when the omelet begins to get less runny, turn on the broiler and stick the pan underneath for around five minutes until the top of the omelet is no longer runny.

Step 7: Remove the omelet from the oven and add a little more spice onto the egg part of the omelet along with some salt, and then fill with the veggies. Finish with goat cheese.

Step 8: When getting the omelet out of the pan, it helps to have a good spatula. Fold the omelet in half, over the veggies and slide onto a plate, guiding with your spatula. This is the hardest part, so no worries if you break the omelet a little! It will still taste good.

Serve with a homemade cappuccino and some rainy day music and enjoy!