West Mountain Farm

Pastured Pigs, Free-Range Chickens, Biodynamic Gardening, Homesteading

Archive for the tag “eggs”

Avocado Omelette

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Ingredients: 

2 eggs

1/2 of a ripe avocado

2 tbsp of milk

pat of real butter

1/4-1 cup of grated cheese (I use muenster with eggs because it melts so well, colby/monterey-jack is my second favorite cheese)

Optional:

Ranchero sauce, salsa, pico de gallo, or hot sauce

Sour cream

cilantro

cooked diced meat (ham, bacon, etc.)

diced black olives

Directions:

Heat up a medium (6-8 inch) skillet on medium, spray with non-stick if you are using anything other than teflon, which I highly recommend. I use an enameled Copco cast iron skillet, bought used on Ebay for a great deal. Add your butter and melt.

Lightly whisk two eggs and the milk in a separate dish, when the butter is melted and the pan is hot, dump the eggs into the skillet, immediately begin ‘pushing’ the egg mixture toward the center of the pan with a soft spatula, scraping the bottom. When the egg begins to set up turn the heat down a bit and let it continue to set up. This process shouldn’t take long, about 3-5 minutes.

Add your filling, allow to cook a little longer, when it is almost cooked through fold over and let it continue to cook and the cheese to melt. The edges of the omelette shouldn’t burn or stick to the bottom, but have a little crisp to the edges and be cooked thoroughly when you are done. You can add more cheese to the top, and add your ranchero sauce, cilantro, and/or sour cream.

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Season to taste and enjoy any time of the day!

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Fluffy Scrambled Eggs

Non-stick spray a small-medium sized pan with some depth (anything but teflon!) add a pat of butter (or two), while the pan is heating up and the butter is melting hand whisk up your eggs with milk, but don’t over whisk. Add no more than 5 teaspoons milk per egg (I eyeball it), the milk is the key to fluffiness as it creates steam pockets as the egg cooks. I cook 3 eggs per person who will be eating, this makes sure everyone is full and the dog may get some leftovers. Pour your eggs in the pan once it is heated, be careful not to overheat and burn your butter. Let the eggs begin to set up, then begin to gently fold and stir, waiting for the eggs to set up some before moving and mixing. Eggs taste best when care is taken to not overcook and left slightly moist. And a generous helping of fresh cracked blacked pepper!

If you want to spruce up your scrambled eggs add diced onions and/or peppers to the butter, let it saute a moment, maybe add some chopped meat (ham and bacon would be a favorite, strive for local humane sources) or mushrooms, then add your eggs, top with cheese near the end of cooking, and maybe some salsa if you like it spicy.

Remember, milk is the key to fluffy eggs, not beating the eggs to death.

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