Hella Good Omelette

I am the biggest egg snob you have ever met. To be honest, I don't actually like eggs. Growing up, my dad would get me to eat eggs by topping them with so many things, the actual egg underneath was but a distant memory.

Even then, it had to be the right topping. Heaven help the man if he served me GREEN PEPPERS. Ugh.

Anyway, this hasn't changed. But I don't have my daddy to top my eggs for me anymore (*sadface*) so the result is very creative egg recipes. When visiting my sister last year to help her through chemo - she's in full remission now, hooray! - this came in handy, since chemo messes up your taste buds and it was hard for her to eat.

Today's omelette doesn't have nearly as noble an origin, however. Basically I had woken up with my heart set on huevos rancheros (Rancher Eggs, kind of like nachos but with scrambled eggs) but discovered I was out of salsa. After I'd finished HULK SMASH-ing the kitchen, I made this omelette as  a consolation prize, pulled out all the stops because I was hungry and mad, and made something GOOOOOD.

I'm almost certain there's still an omelette in there somewhere.

Ingredients PER OMELETTE: - see below for explanations of ingredient varieties and substitutions
2 eggs
1 tbsp water
Pinch salt
1/4 tsp garlic powder
1/4 tsp cumin
5 cherry tomatoes or grape tomatoes, quartered
1/4 cup cottage cheese
1 oz shredded chipotle-flavored cheddar, or to taste
1/2 avocado, diced

Preheat a small skillet over medium heat.

Combine eggs, water, salt, cumin and garlic in a bowl and gently beat with a fork. You need to make sure the cumin doesn't make a glob but instead gets beaten into the eggs, so keep beating until it is more or less mixed in.

Grease the skillet by half-unwrapping a stick of butter and rubbing it around the bottom. If the butter sizzles and begins to brown, the skillet is ready. If the butter IMMEDIATELY BURNS, it's too hot! Wash it out and start over. Temperature is important.

When the skillet is ready, pour the eggs in all at once. Watch it attentively; when the edges are opaque, gently pull them back from the pan with a spatula to let the uncooked egg flow under neath. This makes it cook faster so it doesn't burn. But always be gentle so it doesn't stick to the pan. If you moosh it around, it will stick.

After completing this step, add the tomatoes. They are more flavorful if they are warm :)

When the omelette is almost cooked, add the cottage cheese and fold it over with a large, flexible spatula. Then flip the skillet over on top of a plate so the omelette falls out on the plate. I am way too lazy to try to actually use a spatula for this flipping process, ha!

Top with shredded cheddar and avocado.

NOTES:

Eggs: For the love of God and your own conscience, spend a little extra money to buy cage free eggs. Battery cages are a blight on our species. Do not get me started, just buy the good eggs. (And if you love yourSELF, also buy antibiotic-free eggs. Chicken farms are spawning antibiotic-resistant UTIs.) The advantage of this is, most good, humane farms test for salmonella, meaning a healthy adult does not have to worry about salmonella at all and can safely eat soft-cooked or even raw eggs. ALSO, they are tastier and make firmer omelettes.

Cottage Cheese: Fiber One makes a delicious cottage cheese with a ton of fiber. Using it in this omelette will keep you full longer and help you keep a healthy weight! Woo Fiber!

Cheddar Cheese: I live in New England and buy Cabot brand cheese because my research indicates that dairy cattle raised in this area are kept in a more humane way than Midwest dairy cattle. Having said that, I now fully expect to be mailbombed by a Midwest dairy farmer... Sorry, guys! You know I love farmers :) Anyway, Chipotle cheddar is amazing, but regular cheddar is fine too.