I like the concept of omelettes; it’s feel-good, casual food, the sort that makes you want to roll up your sleeves, get comfortable and dive in.
They remind me of lazy weekends and leisurely brunches. There’s something wonderfully comforting and satisfying about a dish that’s equally tasty when made simply with eggs, or spilling over with cheese and other fillings. But omelettes aren’t just weekend breakfast food; they are a fast and filling choice for any meal and there are many reasons to love eggs. Eggs are good source of high quality protein, high in choline (which has been linked to a reduced level of inflammation in the body) and recent studies have shown that, contrary to previous belief, a moderate consumption of eggs does not have a negative impact on cholesterol.
I know there are many authorities on omelette making and various techniques for making the “perfect” one, so many of you may already have your preferred method of preparing an omelette, but this thin green version has to be one of my favorite ways to make it.
These are paper-thin omelettes, flecked with herbs that can double as gluten-free/grain-free crêpes and are incredibly quick to make. The whole process doesn’t take more than a few minutes and they can be filled with whatever vegetables or cheeses you have in your fridge.
They have a fluffy yet firm texture thanks to the well beaten eggs and a splash of cream or coconut milk. The eggs are cooked up nice and thin using the same method as you would for making crêpes (ladling a small amount in a sizzling pan and swirling the mixture to the edges of the pan).
Fold the finished omelettes / flourless crêpes over the filling for a traditional presentation or roll them up as wraps for a portable lunch or dinner. A small handful of aromatic herbs and spinach gives these omelettes their pale green hue and fresh flavor; I filled mine with a small handful of salad greens and crumbled goat cheese for a light lunch.
These paper-thin omelettes, filled with spinach and herbs that can double as a wrap are quick and easy to make.
- 2 large eggs
- 2 Tablespoons heavy cream or coconut milk
- A few fresh herbs such as chives, flat leaf parsley, tarragon and chervil
- 1 small handful of baby spinach, washed
- Pinch fine sea salt
- Freshly ground black pepper
- Butter or coconut oil for pan
- Lightly dressed salad greens of your choice
- 1 or 2 ounces fresh goat cheese, crumbled (optional)
- Soak the eggs in warm tap water for a few minutes to bring them to room temperature (this allows for the omelette to cook faster and more evenly.)
- In the bowl of a food processor pulse the fresh herbs and spinach until finely chopped.
- Add the eggs, cream, a pinch of salt and pepper and pulse until well combined.
- In a non-stick omelet or crêpe pan, melt a pat of butter or spoonful of coconut oil over medium-high heat, tilting the pan so that it coats the surface evenly.
- When the butter is just beginning to brown, add the egg mixture swirling quickly so that it forms an even layer over the bottom of the pan.
- Cook just until the egg is set (this should only take a minute or two). It’s done when the edges are dry and the top is just set.
- Run a spatula around the edges and lift slightly to loosen it from the pan.
- Repeat with remaining egg mixture.
- Plate and fill with salad greens and crumbled cheese (if using), folding half of the omelette over the filling.
Gluten Free, Grain Free, Vegetarian. Omit cheese for Paleo.
*Variation: Use your favorite fillings and another cheese instead of goat cheese.
Amount Per Serving: Calories: 279Total Fat: 27gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 116mgSodium: 183mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 8g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.