By Riki Shore
Once I hit 41, migraine headaches, which had plagued me during my teen years, came back with a vengeance. Although I feel lousy when one strikes, I know I’m faring better than a lot of my friends who suffer headaches that keep them in bed with the shades drawn.
A couple weeks ago I had just made dinner when another migraine hit. Halfway through the meal I laid my head on the dining table, unable to talk or eat. I was in bed before Stella, and slept through the whole night.
The next morning I was feeling a little better, and definitely hungry. Rob is in charge of breakfast at our house and he whipped up a three egg omelet filled with bacon and caramelized onions. It was golden, fried in salted butter, and delicious.
One of the benefits of having leftovers is that you can quickly whip up a breakfast with the addition of a few eggs. Bacon and onions is an obvious choice, but sauteed greens, roasted zucchini and garlic, or sauteed mushrooms make equally delectable omelet fillings. Once you get in the habit of saving some of your dinner sides, you’ll be eating veggies for breakfast on most days.
For a video primer on making omelets, check out the adorable and masterful Jacques Pepin. To caramelize the onion, slice it thin and saute it over medium-low heat in 1 tablespoon butter and a generous pinch of Kosher salt until it’s brown and wilted.
3 eggs, preferably free range from a local home or farm
1 tablespoon salted butter
Pinch of Kosher salt
Dash of freshly ground pepper
1/2 teaspoon water
1 strip of bacon, cooked and chopped
1/4 yellow onion, caramelized
1. Bring the filling ingredients to room temperature if they’re leftovers from your fridge. You can even microwave them for 10 -15 seconds to speed up this process.
2. Crack the eggs into a small bowl. Add the water, salt and pepper. Beat vigorously with a fork. You want to combine the whites and yolks thoroughly, and incorporate a little air into the eggs. (If you have any herbs in your fridge or garden, you can chop them and add them to the eggs.)
3. Heat a medium nonstick pan over medium-high heat and add the butter when the pan is hot. Allow the butter to sizzle and foam. When the foam subsides, add the beaten eggs.
4. Allow the eggs to cook for about 20 seconds, then, using a silicone spatula, push the cooked edges towards the center of the pan. Tilt the pan to allow any uncooked eggs to flow around the edges. Repeat this process once or twice more if necessary to cook the eggs.
5. When the eggs are almost entirely cooked, add the filling in one strip a little off-center. This essentially divides the flat omelet into two pieces: one-third of the egg on one side of the filling and two-thirds on the other side.
6. Immediately sccot your spatula under the one-third section of egg and flip it up and over the filling. Pat it down into place.
7. Pick up your plate in one hand and the pan in the other. Place the edge of the pan on the plate, scoot the two-thirds bit of omelet onto the plate, then flip the remaining omelet over it, using the pan as your lever. This will result in an omelet folded into thirds.