I’ve been in a fantastic cooking mood lately. I’m not sure if it’s me trying to usher in Spring NOW (remind me of this when I’m boiling in July) or if it’s my nifty new pan, or my first week of Whole 30..again. Whatever the reason, I’m spending a large portion of my commute home thinking about food. Part of it is thinking about which pan I need, how to make dinner good, fast, Whole 30-compliant, and with plenty of leftovers. Notice I didn’t include “make sure Stephen has his own food”. That is because I’m married to a man who will eat almost anything once. On the rare occasion he doesn’t like it, I make a note to keep that meal to myself. Green peas, dense meatloaf, and the 4th, 5th, and 6th nights of chicken all are on the Just DON’T list. Eggs, however, are always on the Yes Please list. We both love breakfast-for-dinner. And when he’s on night shift, I do two things: experiment and eat breakfast.
This week, while playing with my birthday present—a new pan, I pulled down my copy of Julie and Julia. I love this movie, especially since it came out after I had been blogging for a few months. I know the REAL Julie and the one portrayed by Amy Adams are vastly different, but I love watching this movie. Even during my diet days of no fat (and no fun), I loved the idea that maybe butter can be good for me since Julia used it.
Anyway, with Julia chopping onions in the background and my hands on a brand spanking new French Skillet, I knew I needed an omelet recipe. I did a quick google and found not only a great Whole 30 compliant omelet, AND by one of my favorite Paleo bloggers, but one inspired by Julia Child. This is going to be a great night.
Julia Child’s Rolled Omelet-Thai Style
- 2 large pastured eggs
- ½ teaspoon coconut aminos (fish sauce, soy sauce can be substituted)
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped scallions
- ⅛ of a lime
- 1 tablespoon ghee (clarified butter. Regular butter can be substituted)
The steps to this are easy, but technique is key. Low heat is key. I STILL had some light browning, but no sticking so I considered it a win.
1. Heat pan over low heat until water drops evaporate instantly. Setting 4-5 for 4 minutes on my stove.
2. Lower heat to 3-4. Add ghee. Let it melt. Swirl around pan to coat. 
3. Slice green onions and cilantro. 
4. In a small bowl, crack eggs. Add aminos or fish sauce/soy sauce. Swirl eggs with sauce and break the yolks. Add chopped cilantro, green onions, lime juice.
5. Add eggs to pan slowly. DO NOT STIR. Let it hang for a bit. 
6. After the edges begin to curl, about 30 seconds, start swishing the pan back and forth causing the sides to roll. 
7. When it is done in the center, Flip it out onto a plate. Roll it over itself. 
8. Enjoy with some apple sage sausage and berries. 
I loved this simple, but flavorful recipe and since I didn’t have my favorite cheese in it, I didn’t notice it was missing. The sauce and herbs packed plenty of flavor on their own. If you do not use any kind of fish or soy sauce, you will need to add a pinch or two of salt. I sprinkled some cracked black pepper as well.
Now it’s time to figure out which show on the DVR to watch. Glee or Criminal Minds.
Then again, I may just start Julie and Julia back over just so I can wait for Lobster Killer.