People ask me all the time what I cook for myself during the week, and I often feel a little embarrassed to tell them the truth. I make omelettes. A lot. Sometimes four or five nights out of seven, depending on what’s on my calendar. Life’s been busy lately, and omelettes are the perfect one-pot meal. I have my blog and my TV projects to attend to 24/7, but from 9-5 (actually 7-7, most days) I also have a day job. I put on heels and go to an office Monday through Friday, where I oversee marketing and communications for an international software company based near San Francisco. Someday when I have my own TV show I might quit (sorry, Boss), but for now I have to squeeze out a living in corporate America.
Why omelettes? Because they’re flexible, easy to make, and perfectly balanced in nutrition. Eggs offer whole protein and essential fatty acids, and you can fill an omelette with all kinds of vitamin-packed veggies and flavor-rich herbs and seasoning. And despite what you may have heard, most people can have eggs three or four times a week without triggering cholesterol trouble. To keep it light, use olive oil instead of butter and go easy on the cheese.
And eggs for dinner is just oh-so-very-European, isn’t it?
Here’s my latest video, a little how-to on the perfect omelette. Good-quality eggs and a rich, creamy cheese are essential, but you can use whatever veggies you have on hand if you don’t have (or don’t like) mushrooms. Diced bell peppers, zucchini, or broccoli all work just fine.