Kevi’s {favorite} omelette {or frittata} with avocados and lime

jalapeño & tomato omelette

sometimes i can’t believe how easy it is to please my son with food options when he comes home from college. he arrives (perpetually) hungry for simple, home made food and with an increasingly sophisticated palate (finally)! having said that, he is my eggboy (i call him that because of the endless amounts of eggs he consumes), and enjoys a good spicy omelette more than anything, except for maybe the burritos he also likes so much. the common thread is always jalapeño peppers, avocados and lime. did i mention cilantro? he loves that too. lots of cilantro, finely chopped, or in his favorite green sauce (which we sometimes drizzle over the frittatas)-he is a SoCal kid after all. best of all, being cooking minette’s son, he actually cooks once in a while:  delicious tostadas and quesadillas, guacamole, avocado salads, and a pretty mean frittata (not this one)! this morning he asked me to make him a super spicy omelette with lots of avocados before he went to an important meeting (eggboy is growing up). it’s probably not even necessary to share the recipe for this-it is that simple to make-but just in case, here

spicy organic omelette

we go:

  • 3 organic eggs, beaten together (lightly with a fork or whisk) with a touch of sea salt (add 2 tablespoons of milk or cream for a richer, fluffier omelette)
  • 1 jalapeño pepper, thinly sliced (use as much as you want heat-wise)
  • 2 ripe roma tomatoes, cubed
  • a small sliver of butter (or use oil of choice)
  • 2-3 tbs shredded cheese (Gruyere or Pepper jack are our favorites)
  • sea salt and freshly ground pepper to taste
  • 1/2 of a lime
  • a small bunch of cilantro, finely chopped
  • tortillas
  • 1 small avocado, peeled and sliced just before serving
  1. heat the butter (until melted) or oil in a small skillet, add the pepper slices and tomatoes and a touch of sea salt, sauté for about 2 minutes on high heat. pour the egg mixture over the peppers and tomatoes, tilting the skillet from side to side to evenly cover them with the eggs.
  2. keep the heat on high for about a minute, then sprinkle with cracked pepper and cheese, reduce the heat to low, and cook covered with a (preferably clear) lid for a few more minutes until eggs are cooked and cheese has melted.
  3. slide the omelette/frittata onto a plate, sprinkle with cilantro and cracked black pepper.
  4. serve with sliced avocados, lime wedges, and warm tortillas (can be heated in the same skillet as the eggs-about 30-40 seconds per side on high heat). that’s all there is to it!  a perfect and fresh sunday brunch or late evening hungry time option.
(Visited 56 times, 1 visits today)

this one’s dedicated to my lovely Noosi: summer peach {german} pancakes

photo
i know i’ve been away for a while, and i’ve truly missed being here. truth is, my grandma is not well. she is really not well at all, and i’ve been sad. she is too far away from me, and it’s been really hard to come here and talk about food, when all i can think of is being with her. she is the reason i love cooking and eating, the reason i know anything about flavor, the reason i actually enjoy slicing and dicing and generally all manners of “playing” with fruits and vegetables, the reason i love to feed my family more than anything, the reason i am obsessed with a certain standard and order in my kitchen, and more than anything, the reason i enjoy the simple pleasures-the little things she taught me to appreciate. when a bird sits on the windowsill i think of her, as she always pointed them out, talked to them tenderly, and believed they brought good luck. when i see fruits on trees or soft grape leaves i think of her, because she could never walk by them without picking some for us to taste (the leaves she used to make the most tender and delicious dolmas).
photo
my cousin calls her “hastash” which translates to the pit, (as in the cherry pit) because she would so often feed us cherries from her trees and not let us go until we spit out the pit saying “hastash ro bedeh” or “spit out the pit”. she would get down on her knees and show me ant hills and wiggly worms and let me pick radishes and carrots and plant seeds and water the fresh herbs she was growing. she let me secretly keep the baby kittens we found in the attic (even though my parents were against it), bought me little yellow baby chickens, sang for me and made me dance for her…ramdari rimdam ramdari rimdam, lied down with me until i fell asleep, washed my hair and scrubbed my back, and cooked me anything i asked for, let me make the biggest mess in her kitchen, taught me her prayers, gave me love without abandon and taught me the importance of being gentle, kind, and giving, of loving your family, of dreaming big, and most of all of feeding them well. she generally spoiled me rotten, and i am so much the better for it. as my sister says every memory of our childhoods begins and ends with her. she is the strongest and most special woman i have ever known (my mom comes a very close second). whenever i face a problem i think of her strenghth, her hopefulness, her faith, and her boundless enthusiasm. mommoni-e-man, Noosi, you are the sun and the moon and everything good i know in this life. i love you. you are with me every time i cook anything. i made my kids a light peach pancake (click here for the pancake recipe) this morning thinking of you and your talents as i laid down the peach slices. thank you.
photo
(Visited 14 times, 1 visits today)