Tag Archives: Jamie Oliver

Real Food Basics: The Perfect Omelette

30 Mar


Sometimes, you just have to go back to the basics. Farm fresh eggs, 100% real butter, and a pinch of salt and pepper.

Yup, I’m talkin bout omelettes.

They’re perfect for a midnight snack, breakfast, dinner, lunch…ok, so pretty much any meal. I love them alone, or with any number of tasty fillings (mushrooms, green onions, tomato–yum!).

I’ve always been a big omelette fan, but it wasn’t until the summer before I left for college that I started making them myself. The entire summer, at exactly 11pm, I would cook an omelet. I ate it on the couch, watching TV (and probably relishing in my freedom from high school). Perfection.

Last week, while I was watching season one of Jamie Oliver’s Food Revolution, I started looking up clips from Jamie’s older UK shows on YouTube. I stumbled on this short video, in which Jamie does a great job of showing how to cook the perfect omelette.

Jamie Oliver’s Perfect Omelette

• 2-3 large eggs, preferably free-range or organic
• sea salt and freshly ground black pepper
• olive oil
• pat of butter
• a small handful of grated Cheddar cheese (optional)

Place your pan over medium heat. Add a little bit of oil and a knob of butter. Let it melt and give it a few shakes to coat the pan. Break the eggs in to a small bowl, add a pinch of salt and pepper. Whip with your fork and pour the eggs in to the pan. During the first 20 seconds, use your fork or spatula to draw the eggs in a bit so that the uppermost egg gets redistributed (this allows the eggs to cook more evenly). After 30 seconds, use your fork or spatula to loosen the egg one last time. Turn the heat down a little, and grate a bit of cheese on top of the omelette. Let it set over low heat a bit more, until the softness of the eggs just begins to turn. Go around the edges to loosen the omelette, then tilt the pan so the omelette slides slightly away from you. Put the spatula under one side and flap it–and you’re done!


You can do what I did this morning, and savor the simplicity of the eggs, butter and cheese–or go crazy with some of the following fillings:

Turkey/Chicken Sausage, Soyrizo, Bacon, Zucchini, Bell Peppers, Scallion, Mushrooms, Basil, Onions, Roasted Red Pepper, Tomatoes, Kalamata Olives, Avocado, Sundried Tomatoes, Sour Cream, Salsa

I love Jamie’s method because it’s quick and easy, without using fancy techniques. Of course, there are plenty of different approaches, but this one produced the best omelette I’ve ever made.

Of course, I guess I’ll have to try it at 11pm to really be sure…

Real Food Wednesdays

Friday Faves, October 15th

15 Oct

Friday Faves, October 15th

1 :: Fall in Florida means there’s just a slight chill in the air–well, in the mornings anyway. It’s the perfect weather to start layering, and the Play it Cool Blazer from ModCloth is ideal.

2 :: This terrarium display from A Beautiful Mess is easy to make and fun to look at. I can see it set off with some small gourds for fall, then taken into the holidays with pine cones and ornaments mixed in to the display. I have a bunch of black and white photos that I’d love to use in this–now to find some small (free) jars and a place to set it up on our little apartment.

3 :: Photobooth Dogs–it just doesn’t get much better than that. This book is filled with photobooth pictures, both current and vintage, of one cute dog after another. The older photos of dogs with their owners are especially charming.

4 :: The Owl’s House print from Darling Clementine is one of my favorites, and it really shines on this simple white Scandinavian tray. It may not be covered in orange or brown, but it still feels like fall to me!

5 :: This warm, rich recipe is the risotto version of waldorf salad. Jamie Oliver’s Apple and Walnut Risotto is spot on for a splendid fall evening.

6 :: I love vintage pyrex, especially their casserole and refrigerator dishes. I have a few different patterns, but I’m still on the lookout for a good deal on something with the Amish pattern (a little throwback to my Pennsylvania Dutch roots).

Simple Real Food Goal: Eat More Greens

13 Oct

Fresh Greens

Today I’m starting a new series on Real Food Wednesdays: Simple Real Food Goals. Real food (and eating better) has come up in a number of conversations lately, and the biggest obstacles that people express are either that they don’t know how or it seems too difficult. So, for my next few real food posts, I’m going to talk about simple (and easy) ways that you can add more real food to your diet and eat better.

Goal number one? Eat more greens.

We all know we should do it. Green veggies (especially leaf vegetables) are a great resource for iron, calcium, vitamin C, carotenoids (which help reduce the risk of cancer), folic acid, Vitamin K, and other vitamins and minerals. You can almost always find them in local farmer’s markets, though the varieties will change with the season. They come straight out of the ground (well, unless they’re hydroponic) and don’t typically undergo any processing. Here are a few easy ways to add them in to your meals:

Keep Your Fridge Stocked

Greens in a Salad Spinner

One of the hardest things about eating greens consistently is that it sometimes feels like it “takes too much effort” to wash, dry, and prepare the leaves each time you want to use them. They also have a tendency to wilt more quickly than hardier vegetables, so if you forget about them in your fridge, you’ll often find forlorn looking leaves. I came across this tip for keeping greens fresh (and easy to access) while reading Jamie Oliver’sCook With Jamie.”

First, buy a few different kinds of greens: butter leaf lettuce, Romaine, and spinach are all good first picks. Fill your clean sink (or a small dish tub) with water, and submerge the leaves, giving them a good swishing to make sure they’re clean. Then, spin them in your salad spinner (or dry with a dishtowel). Pull out one of your vegetable drawers from the fridge, line it with a clean dishtowel or two, and place the clean greens inside.

Now you have an entire drawer of ready-to-use greens at your disposal, which means that before your next meal, you can easily grab a handful or two, throw on some other chopped veggies and a bit of dressing, and you’re good to go!


Green Smoothies

Green Smoothie

Green smoothies are super easy to make–my favorite recipe is from Sara at Walk Slowly, Live Wildly: blend two frozen bananas, pineapple chunks, a handful of frozen fruit, 1 cup of water, and a dash of honey together, then add a handful of greens (and now you can pull them out of your oh-so-convenient green fridge drawer). Blend well, and you’ve got two tall glasses of a tasty smoothie treat that also includes a serving of greens. I know the green color is a little crazy, but I promise it’s delicious (and if it weren’t for the color, you’d have no idea there were any greens in it)!


Throw Them in a Hot Skillet

Sauteed Eggs and Spinach

Greens taste delicious when sauteed with a little butter and garlic, and they’re a quick vegetable side for dinner. After you’re done cooking a meal, add a bit of butter to your still-hot skillet and toss in a few handfuls of greens. Stir them around and cook until they’ve wilted nicely, but still have a nice deep green color.

You can also add them to any egg dish–they add a nice note of flavor to omelettes and scrambled eggs. Just put your greens in the skillet first, cook them down a bit, and add your eggs.

Once you have fresh greens on hand, it’s easy to add a salad to your meal, or toss them in to a variety of dishes. Just a few extra servings of greens goes a long way towards eating more real food and giving your body more of the nutrients it needs.

Real Food Wednesdays

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