So the last few days that I’ve come home from work, I have been totally pooped and not really in the mood for a long cooking session. Enter: the delicious, versatile egg! You can whip up this omelet in just a few minutes and it is perfectly delicious and filling with zero guilt.
– 3-4 whole large cage-free eggs (I guess you can use just whites if you want, but I never really do)
– 1 handful spinach, washed and dried
– 1-2 small hot peppers like Thai chili or Serrano, finely chopped
– 1 tsp. nutritional yeast
– 1 tsp clarified butter, for the pan
– salt and pepper to taste
Heat a medium-sized pan on medium-high heat. In a bowl, crack the eggs and whisk well making sure to break the yolks too (a fork works just as well if you don’t own a whisk). Add peppers, nutritional yeast, and salt/pepper to the raw egg mixture and stir again. Once the pan is hot, add the clarified butter to the pan and let melt (move the pan around so the melted butter covers the whole surface). Pour the egg mixture into the center of the pan and move again so that the eggs cover the whole surface.
When a semi-solid mass begins to form, move parts of it to the center of the pan, tilting again so the liquid pours off into the pan (this will help insure that the eggs cook evenly rather than cooking the bottom and leaving a bunch of raw egg-y liquid at the top). Let the omelet sit for about 30 seconds without touching. As the eggs begin to retain some structure, add your spinach! There is no rhyme or reason to this, lay it out however you like. Finally, lift one edge of the omelet with a spatula and fold in half – I am very bad at this, but it’s fun to try. Slide the omelet out of the pan and onto a plate.