Mai Food

There was a time when I used to make an omelette every day for breakfast. Those days are long gone.

Everyday for the past few months I’ve woken up to coffee and toast. I believe my coffee addiction has resulted in my inability to make anything more complicated than toast first thing in the morning. At the very least its destroyed any desire to.

I figured I’d give it a try today. To make things easier on myself I stuck to a relatively simple omelette.

Ingredients

• Eggs.
• Gruyere.
• Chives.

Photo by Irvin Mai

Method

1. Whisk eggs in a bowl.
2. Grate the desired amount of gruyere and then some (for snacking).
3. Heat butter in a pan until it starts to brown.
4. Toss in eggs and agitate for 10-15 seconds.
5. Let eggs cook until 30 seconds from completion.
6. Sprinkle on gruyere.
7. Kill the heat and fold the omelette in half.
8. Transfer to plate or cutting board and cut in half.
9. Garnish with chives and freshly ground black pepper.

Photo by Irvin Mai

The result is a delightfully tender omelette with just-melted gruyere. The chives work well as a garnish providing a suggestion of an oniony bite. This compliments the richness of the omelette and cheese.

I used to add a lot of ingredients to my omelette. Over the years I’ve found that my favourite things to eat are generally minimalistic. I can’t think of anything I could add that would enhance this omelette.

A common mistake I used to make was culinarily jumping the shark. Sometimes you just have to recognize that you have the perfect game going. Think of how amazing sashimi can be.