I love brunch. Brunch at home, brunch at restaurants, sweet brunch, savory brunch – I love all of it. But recently, in my brunching, I have begun to notice that there is a lot of omelet snobbery out there in the world. From arguments over the merits of adding a splash of milk to debates over whether or not to flip, people tend to be passionate about their omelet preferences. In fact, omelet eating seems to inspire a level of intensity akin to wine drinking. No, none of my friends have yet attempted to determine the terrior of the eggs from a single bite of Sunday brunch, but such nonsense wouldn’t actually shock me.
I have to admit that I am as picky about my omelets as anyone out there. I like a splash of milk for volume, but not too much. I like a slight bit of browning, but no crisp edges. I hate a runny center, but don’t want my omelet overcooked. And most of all, I detest a filled rolled omelet. I like plenty of fillings but want them cooked right into the egg, not sandwiched in pillowy egginess.
So yes, I’m picky. But just as with wine, I don’t think omelets are about right or wrong, it’s just about figuring out what you enjoy. Sure, a true, traditional French omelet has no filling and a runny center. But I’m not a fan. I probably shouldn’t admit this, but to me, the best part of ordering an omelet in France is that it usually comes with fries. Actually, for years I thought I hated all omelets, but it turns out that I just had to do a little experimenting.
And I’ve even found a few local brunch places that make my kind of omelet, but I still like my own home-cooked omelets best of all. Particularly because they are a great way to use up leftovers lingering in the fridge.
I had a bit of leftover squash and a few wilting mint leaves to use up this weekend, so an omelet was born. I love the combination of sweet butternut squash and salty feta cheese. But the best part of this omelet is the unexpected burst of fresh earthiness from the mint, which cuts through the richness of the egg and the tanginess of the cheese.
This recipe makes one omelet – my way. If you happen to like your omelet thinner, use a larger pan. If you prefer a filled omelet, just cook the egg and then toss in the butternut and feta af the end. If you want to simply skip the fuss and go for a scramble, it will taste just as lovely. But don’t skip the mint. It really is worth a try – trust me.
Butternut and Feta Omelet with Fresh Mint
2 teaspoons olive oil
1 tablespoon sliced garlic
2 extra large eggs
2 tablespoons milk
pinch of salt
pinch of pepper
2 tablespoons chopped fresh mint, divided
1/3 cup cooked cubed butternut squash
1/4 cup crumbled feta cheese
Heat the oil in an 8-inch omelet pan over medium-low heat. Add the garlic and saute until just beginning to brown, about 3 minutes. Meanwhile, beat the eggs, milk, salt and pepper with a wisk until very well combined. Add half of the mint to the egg mixture. Reduce the heat to low and add the egg mixture to the pan, making sure to distribute evenly. As the egg begins to cook on the bottom, sprinkle the cooked butternut and the feta cheese over the top of the omelet. Continue to cook the omelet until the top is no longer runny (you can cover the pan to speed this process, if you like, but it will change the texture slightly). Using a spatula to lift the edges of the omelet from the pan, slide the omelet carefully to a plate. Top with the remaining mint and serve hot.