Spinach and Avocado Omelet.

Spinach and Avocado Omelet.

Sleep don’t come easy..
I wonder if the reason I’m having a hard time sleeping is because I’ve again cut down on my carb intake. I seem to recall that happening when I went to zero carbs. At around 7pm at work, I began pacing the restaurant floor. At top speed. I must have looked like a lunatic. When I got home yesterday, I had so much energy I didn’t know what to do with myself.
This morning, though getting zero sleep, I sprang from my bed at 9am. It’s one of those cool, but beautiful rainy mornings, with the occasional thunderstorm. Weather like this calls for Edith Piaf, and a kick ass omelet. (because they’re french. duh.)

I started with these things.

3 large eggs
1 heaping tbsp 1% cottage cheese
1tbsp Sartori Tuscan Blend
1tbsp garlic
1/4tsp dried dill
1/4 avocado, diced
2tbsp red onion
2 cups spinach, chopped
Salt and pepper to taste

I started by whisking together the eggs, garlic, dill, salt, pepper, and as a last minute addition, the cottage cheese. (that garlic in a tube is my new favorite thing.. it’s a little milder than freshly chopped, and so easy!)
Something about making scrambled eggs or omelets forces my hand when adding that certain extra something. I’ve been known to add sour cream, mayonnaise, and milk/cream. I can never just leave well enough alone. I’m super glad I didn’t this time.. The cottage cheese was perfect.
I like to let the eggs sit for about 15-20 minutes before adding them to a hot pan. I feel like they cook so much more evenly. As a rule, I like to try and bring everything I’m cooking with to room temp.. Unless it calls for the opposite.. Like cold butter to egg yolks for Hollandaise.
Uh… Side note… There is no joke, a gd dog chorus outside right now! Howling.. Bullfrog-like barking..
It’s fucking up my mojo.

Where was I? Oh yes. Whisking my eggs, and while they sit, sauteing the purple onion so it gets semi-translucent.

After the onions have begun to lose a little bit of their bite, I pour in the egg mixture.
Make sure that all of this is done on a low heat, and if you need to add more oil before the eggs, do so. You don’t want those bad boys sticking.
I sprinkled the eggs with avocado, then added my chopped spinach. It looks like it’s going to overflow, but you just sort of mash it down. Top it with the shredded cheese, and cover the pan. Walk away for about 5 minutes.

When the cheese on top starts melting, and it starts looking less juicy (ick) it’s time to use a spatula to flip it in half. Some more egg kind of pours out the side so I push it up against the edge.
A little more time with the cover on, and then I flip again to finish it off.
The end result was… Goodness, I dare say it was the most finely crafted omelet to date.

I paired it with some sliced seedless cucumber with dill. So nice.