Tiny omelettes

Like millions (billions?) of other people, many of whom you’ve probably encountered on the internet in the past few weeks, I annually buy into the whole ‘January-Fresh-Start’ mentality. On top of the general zeitgeist, my birthday is in January, so this month is the start of my personal New Year as well as the one indicated on the Gregorian calendar in widespread use worldwide.

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.

One-egg omelette
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
1 egg
~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.