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  • Your Soon-To-Be Favorite New Omelet

    [caption id="attachment_5595" align="alignleft" width="289" caption="Image Courtesy Of Andrew Scrivani"]Omelet[/caption]

    Sick of the same boring meal for breakfast, or do you usually skip out on breakfast and head straight for the coffee? Whether it's either of these situations, something has to change. Take a look at this amazing omelet recipe by Martha Rose Shulman of The New York Times:

    Sometimes the filling for my omelet is determined by something I find in my pantry. I don’t recall what led me to buy the jar of sun-dried tomatoes that went into this one, but they were very much at home in an omelet.

    For each omelet:

    2 eggs

    1 tablespoon low-fat milk

    Salt and freshly ground pepper

    1 small garlic clove

    2 teaspoons extra virgin olive oil

    2 tablespoons chopped oil-packed sun dried tomatoes

    1/2 ounce crumbled goat cheese (about 2 tablespoons)

    A few leaves of fresh basil, cut in thin strips

    1. Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.

    2. Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

    Get the rest of the menu from The New York Times

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