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Savory Onion Omelette

Savory Onion Omelette

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Simple yet sophisticated at the intersection of sweet and savory. This onion omelette has a grounding taste, earthy and comforting. A swift recipe for a satisfying meal — be it the main event for breakfast and dinner — or a supporting role at brunch.

The subtle sweetness of the fragrant caramelized onion complements the creamy eggs, created through folds during the quick cooking process. Salty feta adds an additional layer of flavor with briney delight, but the omelette is just as wonderful without cheese.

Omelettes are a kitchen’s miracle. Whether made by a self-though home cook like moi, or a French master chef. It’s magic. A couple of ingredients and a perfect meal in minutes.

Eggs and omelettes are my favorite medium in the art of cooking, a blank canvas for creating flavor and beauty.

There are many reasons I love omelettes. Perhaps i’s because that is how the inspiring Julia Child, my hero entered the American imagination by cooking an Omelette on public television (in the early days of black and white TV’s), and consequently revolutionized how we we cook, how we eat and our relationship to the homemade meal. Maybe it’s because happy childhood memories in Tehran include a savory omelette, sometimes with tomatoes (tokhmemorgh gojeh) swiped up with fresh flatbread (noon sangak) and enjoyed in pure umami delight. Maybe it’s just cooking for old times sake – eggs go way back as humans have consumed eggs, fried or beaten, for thousands of years ever since hens were domesticated…

Regardless it’s just good. A delightful addition to our weekend brunch tables or an expeditious standalone meal. Surprisingly nostalgic and modern at the same time. So make it, enjoy it and as Julia would say, Bon Appetit!


Ingredients-

1 tablespoon extra virgin olive oil
1/2 large red onion, thinly sliced
3 eggs, whisked
1-2 inch cube feta cheese, crumble (optional)
Chopped fresh parsley, basil, or chives for garnish (optional)
Sea salt and black pepper to taste


Preparation-
*Video demonstration found here.

Heat olive oil to medium-high in a skillet, preferably nonstick.

As olive oil begins to shimmer in the pan, add onions and saute 3-4 minutes until slightly caramelized, stirring often to brown evenly.

While onions sizzle, add eggs to a bowl and whisk until yolks and whites are combined.

Add eggs to onions in the skillet, season with salt and lower heat to medium-low.

Gently push the egg from the outer edges of the skillet towards the center of the pan with a spatula, softly creating large folds as you go along all sides of the pan. Tilt pan if necessary to force liquid egg to the outer edges of pan and repeat creating folds towards the center. Do this for 2-3 minutes until eggs are cooked to desired doneness.

Avoid the urge to turn the heat up at any point to avoid burning the bottom of the eggs.

Turn heat off and top eggs with a black pepper, feta and herbs if using. If not using feta, season with more salt according to taste.

Immediately serve to a plate and enjoy!

Joyous & Jammy, Honey Soft-Boild Eggs

Joyous & Jammy, Honey Soft-Boild Eggs

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Ralph Waldo Emerson said “There is always a best way of doing everything, if it be to boil an egg.” I couldn’t agree more.

There are endless ways to prepare an egg but soft-boiled is my favorite. They are lucious, delicious and satisfying. In my fool-proof recipe below, you’ll see anyone can make them in exactly 6 minutes.

As for the wonders of this phenomenal simple pleasure, I wasn’t sure how to articulate my thoughts so I asked ChatGPT “why are soft-boiled eggs so darn delicious?”

The 5 reasons it gave are listed below. Turns out, I agree 100% with the Chatbot too!

I’d only add, cooking an egg is an art form, taking on the unique characteristics of the maker and the ingredients which you ultimately marry it with ~

  1. Textural appeal: A delicate and silky texture that is appealing to many. The whites are cooked enough to hold together, but the yolk remains runny, creating a creamy, rich consistency that is satisfying.

  2. Flavor: Eggs are a good source of protein and have a unique flavor profile that many enjoy. The runny yolk has a richer flavor than a hard-boiled egg, and the whites are slightly sweet and savory.

  3. Versatility: Soft-boiled eggs can be enjoyed on their own, as a topping for toast, or a component of various dishes. This versatility makes them a popular choice for breakfast, brunch, or a snack.

  4. Childhood associations: For many people, soft-boiled eggs evoke nostalgic memories of childhood breakfasts and special occasions. This emotional connection can contribute to their appeal.

  5. Overall, the combination of texture, flavor, versatility, and emotional associations makes soft-boiled eggs a delicious and popular food item.

Ingredients —

2-6 large eggs
Approximately 3 cups water (it’s ok if eggs are not fully submerged)
A pinch or two of flakey sea salt
Freshly ground black pepper (optional)

Preparation –

  1. Bring water to a boil in a saucepan with a lid over medium-high heat.
  2. One egg at a time, gently lower eggs into the water, being careful to avoid cracking the eggs.
  3. Cover the pan and cook for exactly 6 minutes, adjusting the burner to maintain a boil.
  4. Using a spoon, transfer the eggs immediately into an ice bath of water and ice cubes to stop further cooking. Let eggs chill until just slightly warm, about 2 minutes.
  5. Gently crack the bottom of the egg and peel, starting from the wide bottom end, which contains the air pocket.
  6. Cut in half or quarters, sprinkle with flakey sea salt and freshly ground black pepper and enjoy!

Around the Table in 365 Days

Around the Table in 365 Days

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The departure of a year welcomes many new memories. As we near the end of this year, I like to take a moment and reflect on the last twelve months; the challenges faced, the lessons learned, the new friendships built. And of course for the epicurean-hearted, the delicious meals shared with loved ones, breaking bread together, in style.

Seneca, the Roman Stoic philosopher said “every new beginning comes from some other beginning’s end.” Who knew what to truly expect a year ago today? We all had specific hopes and plans of course, but alas the best laid plans… And though the year may have had it’s challenges, and the Oxford dictionary word of the year is “toxic,” I like to believe there was more good than ugly. More nourishment than toxicity. More magic than madness.

Call me an eternal optimist but the world is filled with wonder. Science advanced, new planets were discovered, more women were elected into government, friendships were fortified, people in love found each other, new skills were learned, music was heard, and flowers bloomed. We made it through life’s ups and downs, and came together around tables in New York, Tehran, Tokyo, and beyond.

Around those tables live my favorite memories of the last 365 days. Arguably, there is nothing more precious than those moments shared with friends and family, old and new. In that spirit, here are some of our favorite recipes… cook them for someone you love.

So Happy New Year, friends! Or as Charles Dickens said, “May the New Year be a happy one to you, happy to many more whose happiness depends on you!”

Naz

Basil & Roses Favorite Recipes

Skillet Chicken Thighs With Shallot, Lemon & Herbs

https://basilandroses.com/2018/02/01/skillet-chicken-thighs-with-shallot-lemon-herbs/?preview_id=2589&preview_nonce=cb6da79281&preview=true&_thumbnail_id=2606

Spicy tomato shakshuka with spinach, feta, jalapeno & za’atar.

https://www.instagram.com/p/Brv40T8DcIQ/?utm_source=ig_web_copy_link

Healthy & Gorgeous Tuna Salad with Mint

https://www.instagram.com/p/BpezBbzHR5Y/?utm_source=ig_web_copy_link

20 Minute Roasted Butter Salmon

https://www.instagram.com/p/Bn-JT5wH0Jl/?utm_source=ig_web_copy_link

Taco Tuesday Chicken Tacos with Salsa Fresca

https://www.instagram.com/p/BlwDJvtHT0H/?utm_source=ig_web_copy_link

Roasted Cauliflower with Schug

https://basilandroses.com/2018/06/29/roasted-cauliflower-with-schug-a-quick-trip-around-the-world/

Nani’s Decadent But Healthy Butternut Squash Soup

https://basilandroses.com/2017/11/22/nanis-decadent-but-healthy-butternut-squash-soup/

Spicy Thai Basil Beef

https://basilandroses.com/2017/10/26/spicy-thai-basil-beef/

Pretty Pickled Onions

https://basilandroses.com/2017/10/03/pretty-pickled-onions/
Muffin Tin Egg Frittatas

Muffin Tin Egg Frittatas

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These flavorful muffin tin frittatas are fun, easy to make and a good solution for quick make ahead breakfast. Make your weekdays easier by making a batch over the weekend. It’s also a great way to prepare eggs for a group.

There are countless filling options. I used tomato, basil, spinach & cheddar but you can incorporate your favorites. Note- this also a good way to utilize leftover salads and veggies. Get inspired by your favorite omelettes. Either way, the end result is simple & delicious!

Other combo ideas:
-Mushrooms, peppers, onions, cheddar
-Spinach, tomato, feta
-Asparagus and cheese
-Goat cheese, spinach and tomatoes
-Spinach and ricotta
-Chive, tomato and goat cheese
-Smoked mozzarella, sun-dried tomato, basil pesto
-Onion and mushroom
-Mushroom and sausage



Ingredients:
6 eggs
1 cup cherry tomatoes, cut in half
A handful of fresh basil, chopped
1/2 red bell pepper, chopped
1 cup spinach, chopped
1/2 cup shredded cheddar cheese (adjust to taste)
2 tablespoons milk or half and half (optional)
Cooking spray
Salt + Pepper to tastte

Directions:
Preheat the oven to 350 degrees.
Spray the muffin tin with cooking oil.
Divide veggies between greased muffin cups.
Crack eggs in a separate bowl and whisk until fluffy.
Add milk or cream and whisk until incorporated.
Season with salt + pepper.
Pour eggs over each cup and fill 3/4 of the way up.
Now add your cheese to individual cups if using.
Place muffin tin in the oven and bake until eggs are set, about 15-20 minutes.

 

Of course, you can never have enough egg recipes. For further inspiration check out our Scallion & Turmeric Mushroom Omelette , Elegant Egg Salad or Exquisite Hard Boiled Eggs

Exquisite Hard-boiled Eggs

Exquisite Hard-boiled Eggs

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I love eggs. It is one of the most versatile ingredients in the kitchen and I enjoy different ways of cooking it. From a humble omelette to a sumptuous souffle, the options of what you can make with eggs are infinite. Eggs are an excellent wellspring of nutrition in a single source: they provide proteins, antioxidants, fatty acids, amino acids, and vitamins and minerals.

Omelettes are great on weekends, like this savory Scallion and Mushroom Turmeric Omelette.                  On weekdays the classic hard boiled egg end up on salads for lunch, an express breakfast on busier days or perfect mid-afternoon snack with a pinch of flakey sea salt.

Ralph Waldo Emerson said “There is always a best way of doing everything, if it be to boil an egg.” I 100% agree with that statement. Here I share with you what I consider the best way to make hard-boiled eggs. It will be one the simplest and most satisfying dishes you make.

And since here at Basil and Roses we love flowers so much, we present our eggs shaped like one! It’s just beautiful and we think it will put a smile on your face.

The key to perfect hard-boiled eggs is to NOT boil them. You read correctly.

Directions:
Place eggs in water in a pot and cover with lid.
Make sure eggs are covered with at least 1 inch of water.
Bring water to boil.
As soon as water starts boiling, turn off the stove.
For a softer yolk, let sit for approximately 5 minutes.
Then run under cold water, peel and enjoy.
For the perfectly firm yolk, let sit for 10 minutes before running under cold water and peeling.
Sprinkle with sea salt and fresh black pepper.

To present like the beautiful flower above-
Cut 2 eggs in half, then cut the half into a quarter and arrange like a flower on the plate.

Plato said “Beauty of style and harmony and grace and good rhythm depend on simplicity.” This presentation and the incredible miracle that is the egg are two great examples of that notion.


Something salty compliments eggs well. Feta cheese is a great choice.
Here I served the eggs with a typical Persian breakfast of Feta, Tomato, herbs and pita (noon o  paneer o sabzi!)

Elegant Egg Salad

Elegant Egg Salad

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A couple of hard boiled eggs often end up being an express lunch or breakfast on a busy day. A dollop of Sriracha and I’m good to go! Today however, I decided to elevate my express lunch and added new flavors to a long time favorite. After all, I just had an awesome workout in Central Park and was starving!

This recipe is also a good choice for: picnic sandwiches, afternoon tea sandwiches and works well served on mini cocktail bread for a quick appetizer when hosting!

img_20161007_143134-1

 

Ingredients:
3 eggs
1 tablespoon Dijon mustard
1 teaspoon mayonnaise (just a dab of indulgence)
2 scallions
2 sprigs tarragon
2 teaspoons lemon juice (adjust to preference of acidity)
salt and pepper to taste
Bread (I use 100% whole wheat pita but any bread you enjoy will do).

Directions:
Boil 3 eggs and let cool.
*I like to bring the water to boil, add eggs, cover and turn off the heat. Let sit for 5-10 minutes and the yokes are slightly softer and in my opinion, more enjoyable.
Peel eggs and mix with remaining ingredients.
Serve on favorite bread and enjoy!

 

Scallion & Turmeric Mushroom Omelette

Scallion & Turmeric Mushroom Omelette

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img_20160727_091312Eggs are a great healthy, tasty and filling way to start the day. There are many iterations with healthy veggies and herbs to give a basic omelette a daily face lift and maintain variety. Here is one with the super food Turmeric!

Ingredients:
2 brown cage free/antibiotic free eggs
1 1/2 tablespoons olive oil
4 scallions, chopped
1 small white onion chopped
1 cup baby bella mushrooms sliced (any other mushroom is fine)
1/4 teaspoon turmeric
Sriracha
Salt + Pepper to taste

Directions:
Heat olive oil to medium high
Saute onion until transparent
Add scallion
Add red chilli flakes
Add mushrooms
Add turmeric
salt + pepper to taste
Once veggies are cooked, create 2 holes in mixture
crack entire egg in hole in mixture
Move veggies and egg white around gently with spatula to cook (leaving yolk slightly runny).
Drizzle with Sriracha for an extra kick (optional)
Serve and enjoy with tasted whole wheat pita!

*“The way you make an omelette reveals your character.” ― Anthony Bourdain

 

Greek Goddess Breakfast

Greek Goddess Breakfast

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This is how I start my day, everyday. It’s the simplest and possibly one of the most decadent recipe on Basil and Roses.

Enjoy feeling like a Goddess with every spoonful of this creamy yogurt which is well balanced with the crunch of walnut, the juxtaposition of the tang of yogurt with the sweetness of honey, and the thought of knowing you are starting your day on a high nutrition and pleasure note!

Ingredients:
1/2 cup  whole milk Greek Yogurt (Fage is my absolute favorite!)
2 tablespoons honey (clover or lavender honey work well here)
2 tablespoons chopped walnuts
1 teaspoon black chia seeds
1 teaspoon flaxseed oil

Directions:
Place Greek yogurt of your choice in bowl.
Add chopped walnuts.
Add chia seeds.
Add flaxseed oil.
Drizzle honey of choice.

Note: For fun, you can substitute Membrillo for honey.
Membrillo is Spanish quince paste. I accidentally discovered how well this worked one day when I was our of honey. But having honey in your diet gets you more wellness points so I opt for that most days.