Tuesday, January 24, 2012
I don’t make resolutions as such, but in the few weeks that elapse between January 1 and my birthday, I try to give some thought to the things I want to focus on in the coming year to make the most of my time. These usually boil down to living more mindfully in various ways: working on replacing sloppy or unhealthy practice with good practice, focusing on habits I want to develop, eliminating various kinds of physical (and mental) clutter, and so on. Some of this is directed toward food, generally with a view to making the most of what I’m eating while practicing moderation. I told SP last year that my personal food philosophy is “make every mouthful count”. One of the ways in which I do this is to eat a variety of different foods, since when I fall into eating ruts I am more likely to lapse into unrestrained and mindless snacking. So I’ve been working on coming up with different things to eat for breakfast, and ideally to develop a schedule where I eat a different thing for breakfast every day of the week, which to me is the ideal combination of repetition and variety.
Paradoxically, my latest addition was inspired by reading a blog post where its maker talked about eating it for breakfast every day for the last several months as part of a weight-loss program: an egg-and-cheese omelette that clocked in at a mere 220 calories. But what caught my attention about this was her note that it was a 2-egg omelette. Revelation! Omelettes don’t have to be made with 3 eggs, the way they are in restaurants. I could even make one with just 1 egg, add a little filling, have a bit of starch alongside, and still not break the caloric bank.
Eggs, in addition to being a pretty reasonably-priced source of protein (even if you buy the free-range, no-chemical, gold-plated kind), are filling, tasty, and versatile. Probably the reason why most cuisines offer some variation on the omelette.
1 tsp olive oil
~2 teaspoons filling of your choice*
salt & pepper
Heat the olive oil over medium-low heat in a small frying pan.** Meanwhile, break the egg into a small bowl and beat the yolk into the white until consistently mixed.
Pour egg into hot pan and allow mixture to cook for 30-45 seconds or until the edges are just starting to set. Sprinkle over fillings, then season with salt & pepper. Using your preferred spatula, gently flip one half of the omelet over the other half. Allow to cook for 1-2 minutes more, then slide out onto a plate.
Serves 1. Tastes great with a toasted whole wheat and olive oil biscuit alongside (if you've still got some calorie allowance left).
* I have been using chopped bacon and shreds of cheddar cheese.
** I have a 4-inch cast iron that’s perfect for a tiny omelet, but you can use whatever you have that's good for cooking eggs. The omelet won’t look as neat in a bigger pan, but will still be fine.