omelettes: what you should be doing


OK, I love eggs, and I love eggs that have been manipulated into any shape that falls under the umbrella of omelette. This is not about omelette technique (whatever achieves the desired texture and the happiest family of ingredients for you that day, go for that) but about flavor.


Brussels sprouts, scallions, red onion, camembert, asiago, nutmeg

Whether a creamy French-style omelette, folded, rolled, stuffed, some combination of these, or something in frittatta territory, these principles apply. It doesn’t really matter what the other ingredients are, either. So, next time you are whipping up an omelette, try one or all of the following.

1. fresh herbs – My favorites are parsley, tarragon, chervil, basil, and thyme, but anything you like. Dill and cilantro can also be interesting. This is Thai basil. Any or all. I like to beat them in with the eggs as well as employing as garnish. Fresh over dried: fresh much, much better in this context.

2. pimentón – beat this into the eggs along with your salt and pepper (and herbs). Adds a little smoky kick. You can successfully add this to anything savory, incidentally, and many sweet things, too.


3. nutmeg – grate fresh (ideally) over as garnish or beat into the eggs. Use in moderation and your omelette will have an added richness without explicitly tasting of nutmeg (though explicit nutmeg can be good, too). Nutmeg is a true friend of eggs, and can be added virtually anywhere they are.

4. truffle salt – an excellent way to add a dark, creamy depth to the whole scenario. I tend to use it as a garnish rather than an internal element. Much preferred to truffle oil, which is all synthetic. I like this one. Also put on fries. Also put on any potato. Also put on pizza.

5. bonus cheese – Whatever cheese you are adding, add another one. It almost doesn’t matter which. In this example I have asiago and camembert. I use whatever I happen to have around. This is an easy way for the flavor to make a big jump in complexity, with the right cheese.

6. Greek yogurt – add a generous spoonful as a garnish. The tartness of the yogurt cuts the richness of the egg while the creaminess compliments and enhances the creaminess of the egg. Highly, highly recommended. As is the case with most ingredients, the better the yogurt, the better the final result. This Tide Mill Creamery yogurt is a wonderful organic one from Maine.


Good luck.


try this: tomato jam


Quita do Freixo red tomato jam

This is my new jam.

I was introduced to tomato jam at a cheese tasting at Formaggio recently. Blue Chair Early Girl Tomato Jam served with a delicate sheep’s milk cheese from the French side of the Pyrenees, made in the fruity, nutty, creamy (single-source/family operated) Basque style. Wonderful. The jam is sweet and fruity yet still vegetal, not too sweet. Delicious on toast and a refreshing alternative to standard jams with the same savory applications, I would say, as a hot pepper jelly. This particular example is made in Portugal and maybe a bit sweeter than the one I tried but still very good.

A few boutique jam producers (jammers?) make tomato jams, and it doesn’t look difficult to make it yourself. You go through the same process as for any fruit jam, with the option of adding enhancers like hot peppers, vinegars, or spices. This kind of tinkering appeals to me and I intend to try it when the jar runs out. As added incentive: the artisanal jam, she is not cheap.