My husband has been working late quite a bit recently. He is in the construction field, fire alarms to be specific; and as the weather warms up his company always gets a serious pop of busyness. As with any type of constructions, fire alarm is definitely the type of work where you “get while the getting is good.” Hopefully you end up stashing away a good little bit of money before the quite winter months.
I miss Charlie when he is so busy at work; but I try to have a good attitude and not be a grouch about it. I keep busy with the kids, seeing family, and friends, and of course the blog. However, I’ve definitely noticed the phenomena that I don’t want to cook as much, or as elaborately when I know he won’t be home for dinner. I think people often feel like this when they are cooking only for themselves. I think the thought process might be something along the lines of: why go through all that fuss, just for myself?
Obviously, I still have my two children to feed, regardless of Charlie’s presence at the dinner table. Yet, cooking for them does seem to produce that similar I don’t want too much fuss mentality in me. I think a large part of this is to do with the fact that they really don’t especially appreciate more adventuresome or elaborate cooking. They are pretty agreeable about trying new things; but like many a kid are still happiest with plain ole’ pasta. (Or roasted chicken. There is definitely no dinner haggling at my house when I make a roasted chicken.)
Of course this fact doesn’t mean I don’t want to feed my children well. But, I do find myself gravitating towards simpler meals when I’m cooking for the three of us. Fortunately summer is the time of fresh, simple, and healthy recipes; so there is plenty of good choices to be had. My current fast/simple/healthy recipe these days is the ever easy-peasy omelet served next to a nice pile of steamed or sautéd vegetables. My kids love eggs, in almost every form; so omelets get eaten without fuss, complaint, or coaxing from me. A side of veggies, quickly sautéd right in the same pan, and a nice piece of fruit for dessert, rounds out the meal.
Lately, though, I’ve been experimenting with add ins for the omelets. Gotta keep things fresh, right? My absolute favorite right now, as you may have already guessed, is an Omelet with Herbs de Provence and Mascarpone. I am not above eating this omelet multiple times a day my friends. I’ve gotta be honest with you. This omelet is really all about the mascarpone.
Mascarpone! !! !
No really mascarpone! So. Flippin’. Amazing.
Especially on omelets.
I probably should’t admit this being a food blogger and all, but I’ve never really cooked with mascarpone before. Of course, I’ve had it before, if primarily in tiramisu. But, I didn’t realize what a wonderful and versatile ingredient it was until I started playing with it myself. I now understand why contestants on that TV show Chopped are always adding it to everything. Add vanilla and sugar any you’ve got an amazing start to dessert. Add it to sauces to seriously up the creamy factor. Toss a giant dollop on top of you omelet and it melts into little pools, in an almost butter like way, and add such a creamy richness to your eggs..
Yeah I’m feeling the mascarpone.
And it pairs oh, so well, with the classic french Herbs de Provence blend. Add some garlic, onion, and little sea salt (I’m using truffle sea salt, let me tell you it puts things ooover the top!) and you’ve got a perfect omelet. Perfect for an easy breakfast, lunch, dinner, second breakfast, or whenever you decide to make it. Enjoy!
P.S. Yes I know the traditional omelet is not supposed to be brown like that. But that’s how I like mine. So there you go. :) Directions for the recipe will yield a much lighter colored classic omelet. Give it another minute or two in the plan if you want a little color.
Simple Omelet with Herbs de Provence and Mascarpone– Yields one serving.
- butter or spray oil to grease frying pan
- 2-3 eggs
- splash of milk
- pinch of garlic powder
- pinch of onion powder
- about 1/8 teaspoon Herbs de Provence
- sea salt, to taste (If you can find truffle sea salt, it’s out of this world!)
- 2 tablespoons mascarpone
1. Crack the eggs into a small bowl. Add the splash of milk, garlic powder, onion powder, and Herbs de Provence. Whisk together well with a fork.
2. Heat a small frying pan over medium high heat. Grease with the butter or spray oil. When hot add the eggs to the pan and reduce the heat to medium. Allow the eggs to cook until starting to set, about a minute to a minute and a half.
3. Gently tilt the frying pan to one side. Use a spatula to fold about one third of the partially set eggs over the middle of the omelet. Repeat on the other side folding the other edge over the center of the omelet forming a long rectangular shape. Allow the omelet to cook until the center of the eggs is cooked through, about 1-2 minutes. Tilt the cooked omelet out onto a plate. (The fold will be facing down on the plate.)
4. Sprinkle the omelet with the sea salt, to taste, and top with the mascarpone. Serve immediately.