Baked Omelet with Fresh Herbs

I love eggs for breakfast but don’t end up eating them very often unless I am out for brunch. I  stick with my usual protein bar or a whole-wheat English muffin on a daily basis. Somehow eating eggs in the morning seems like an indulgence- which it really isn’t. It is a great way to get protein and start your day in a healthy way.

I do have plenty of eggs at home since they are so vital for so many dishes. I like to buy brown eggs from the super market- from what I read, there is no difference between the white and the brown- but I love the brown color so I stick to those. I also prefer buying the local ones- they are a lot fresher and I feel good about supporting a local farm.

It was lunch time and I had the leftover pistachio pesto pasta from yesterday in the fridge. It was not enough to feed everyone- I thought I could serve it with a protein. I didn’t have any readily available so I thought of eggs! I forget they are around to be cooked for meals other than breakfast. I usually make frittatas for brunch but haven’t done so in a while. I decided to make a simple omelet with fresh herbs from my garden and pecorino cheese. I assembled all the ingredients and decided to bake the omelet instead of cooking it all the way on the stove. The finished product looked a lot more pleasing to the eye once it came out of the broiler- it was golden brown and all nice and puffy. The omelet tasted light and fluffy and most importantly full of flavor. I could have used hundreds of ingredients under the sun to make it- that is what is so good about making an omelet for a meal- everything is in your pantry! 

I served an omelet wedge with the pistachio pesto pasta and a side of greens. I used leftover citrus salad dressing I had made a few days ago (will post the recipe soon) which went perfectly with the whole meal. It was a delicious and satisfying meal that I made in 15 minutes- I was a happy woman!

  

• 6 large eggs
• 3 tablespoons half and half
• 2 teaspoons salt
• Pepper
• 1/3 cup fresh basil and thyme, chopped
• 1/3 cup and ¼ cup freshly grated pecorino cheese
• 1 tablespoon olive oil

In a medium mixing-bowl, add the eggs, half and half, salt, pepper, herbs and 1/3 cup pecorino cheese. Whisk well to incorporate all the ingredients.
Heat the oil in a large non-stick frying pan. Add the egg mixture and cook on medium heat for 3-4 minutes. Sprinkle the remaining ¼ cup of pecorino cheese and place the pan under a broiler. Broil for a 3-4 minutes or till the top is brown and the omelet is cooked and puffy. Cut into wedges and serve with a salad.