Inspiration from a Simple Herb Omelet
A lot has been going on in my life in the last few months, and it’s not something I’m ready to unload yet. And even though stress takes an emotional toll on you, the physical toll has been almost as much, and it creeps up you when you don’t realize it. Cooking is my thing, and it’s been one of my favorite ways to relieve stress for 15 years. In the last few months, I have barely cooked, let alone photographed or written anything about it.
I’m still somewhat in the middle of the situation, but I believe the hardest part is over. Knowing you need to make a change and deciding to act on it is the hardest because you can’t see that future. It’s impossible to picture what your life will be in a year or even a week from now.
After shutting out a lot of my friends and keeping things to myself, I finally decided to come clean with people, and that itself has been a huge weight off my shoulders. I’ve been able to be honest with them after I was finally honest with myself. I was catching up with a longtime friend yesterday, and we started talking about our hobbies and how we both like to cook. As I started talking, I finally realized how I’ve forgotten about my love of all things food in the last few months and how my usual favorite breakfast of a mostly-egg white omelet has been downgraded to a frozen breakfast sandwich (and that was on a good day!).
This morning I woke up feeling inspired and thankful to the friend for bringing this out of me again! I made myself a simple, fresh, and pretty omelet with leftover herbs from Easter dinner. Here’s how I did it:
Total Time: 15 minutes
Difficulty Level: Easy
1 whole egg
3 egg whites
Salt and pepper
1 handful of fresh spinach
1 tablespoon of chopped fresh dill
1 tablespoon of chopped fresh chives
2 tablespoons of chopped fresh parsley
- Add the whole egg, whites, and salt and pepper to a bowl. Whisk until well combined.
- Prepare a small skillet with nonstick cooking spray, and heat over medium heat.
- Once the pan is hot, add the eggs. Once the eggs start to cook on the bottom, add the spinach to one half of the omelet. Sprinkled the entire thing with the fresh herbs.
- Cover the skillet with a lid, and turn the heat to medium low. Continue cooking until the eggs are set and the spinach is wilted.
- Using a rubber spatula, carefully fold the omelet in half, and transfer to a plate.