In celebration of its 9th anniversary (yesterday) I thought I’d post some MOTHER 3 recipes for you all 🙂
What’s your favorite food? Is it omelets? You certainly wouldn’t be alone in the quaint hamlet of Tazmilly if it is. But just how do they get this breakfast staple to taste so fluffy and delicious? Could it be the farm fresh eggs from the summit of Mt. Oriander, or that distinctive bite of peculiar cheese melted on top? There’s even a rumor going around that claims the town’s famous omelets are actually grown in the castle courtyard garden!! All speculation aside however, I’d have to say that what really makes them special is the love of Mothers throughout the village cooking their children’s favorite meal.
Truthfully, a written recipe can only go so far at attempting to capture that kind of familial affection, so just consider this a starting point and feel free to add in whatever else you’d like.
Click ‘Continue Reading’ below for the recipe, and happy cooking, everyone! :]
+ Fluffy Farm Omelet +
ITEMS
| Ingredient | Amount |
|---|---|
| Eggs (room temp) | 5 large each |
| Salt | 1/2 tsp |
| Heavy Cream | 4 TBSP |
| Butter | 2 TBSP |
| Sharp Cheddar Cheese (shredded) | 3/4 cup |
WALKTHROUGH
- Preheat the oven to 400F
- Place the eggs and salt in the bowl of a mixer fitted with the whisk attachment and whip at high speed until tripled in volume (about 2 minutes)
- While the eggs are whipping, whisk the cream in a separate bowl until soft peaks.
- Melt the butter in an oven safe pan (read: no plastic handles) over medium heat to coat the bottom and sides.
- Gently fold the whipped cream into the whipped eggs and pour it all into the buttered pan
- Cook on med/low heat until the edges are set (about 2 minutes) sprinkle half of the shredded cheese on top*, and place the whole pan in the oven for about 6 minutes
- Remove the pan from the oven using a heatproof glove or towel and sprinkle the remaining cheese over top.
- Loosen the sides of the omelet with a rubber spatula and carefully slide it on to a cutting board flipping it over on itself to create a semicircular shape.
- Cut in half with a sharp knife and salt and pepper to taste
*This recipe was done with just cheese, but you can add any filling you want at this stage. Make sure that the filling is cooked ahead of time as the heat from the oven will not be sufficient to thoroughly cook raw ingredients.
Hey! Thanks for reading all the the way to the end! You’re awesome :D! If you haven’t already and are looking for more nerdy food stuff, consider following me on Twitter, Facebook, tumblr and Instagram. I post a lot of work in progress pictures for the blog as well as some stuff from my real job as a pastry chef. If that sounds like something you’d be into, please check out those links above! Anyway, take care everyone and I’ll see you soon with an all new recipe!
