Cheese Omelette with Ramp Chimichurri

If there’s any recipe perfectly suited for our Healthy + Whole initiative, this has got to be it – quick, easy, cheap, minimal ingredients, versatile, delicious — the omelette has it all. You can eat it for breakfast, lunch, or dinner. Buy a dozen local eggs at the market, and you’re good for 6 meals.

We learned to make an omelette from the master herself – Julia Child. It may sound a little strange since we never got to meet, but we’ve learned a ton about cooking from Julia . She was one of the first people we started to watch when we wanted to learn to cook. The amazing thing is that she has left her legacy in a myriad of cooking show episodes so that she can continue teaching to this day.  Below, we’ve linked to a video clip of her teaching how to make an omelette.

The omelette can go with anything. You can saute up any vegetables you have on hand and place them inside (just be sure not to overstuff!), along with cheese or herbs. Here, we’ve combined a simple cheese omelette with a chimichurri sauce we made with ramps from the Indy Winter Farmer’s Market. You can always make the classic chimichurri sauce with parsley (or another veggie!) if ramps are not available to you – or you could use another sauce, like pesto.

As Julia would say – Bon appetit!

Video: Julia Child Makes an Omelette

Cheese Omelette with Ramp Chimichurri

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(1 votes, average: 5.00 out of 1)

5 from 1 reviews

• Author: a Couple Cooks
• Yield: One omelette

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Ingredients

• 2 eggs
• One pinch kosher salt
• 1 teaspoon water
• 1/2 tablespoon butter
• 1/4 cup shredded cheese
• Chimichurri
• 10-inch non-stick skillet

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Instructions

1. In a small bowl, crack the 2 eggs. With a fork, whisk vigorously together with one pinch kosher salt and 1 teaspoon water.
2. Set the skillet over high heat. Place 1/2 tablespoon butter into the skillet; tilt the pan in all directions to fill the bottom and the sides.The butter will foam; when the foam starts to subside and just before it browns, add the eggs to the skillet. Tilt the pan in all directions so that the egg fills the bottom of the pan. Add 1/4 cup shredded cheese in a line across the middle of the omelette. Wait for 30 seconds as the egg cooks.
3. Roughly jerk the pan toward you several times, forcing the egg to fold over on itself. Wait another few seconds for the omelette to finish cooking. Grasp the pan handle with your palm underneath and fingers on top. Quickly tilt the pan so that the omelette slides onto the plate.
4. Serve with chimichurri sauce.

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

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Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.

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