As a child, I was aware of what it meant to be frugal. My grandmother would patch holes in plastic bread bags so she could use them for months. My sisters and I were encouraged to put money into “the trip fund” instead of buying something superfluous like potato chips. Mom sewed all of our clothes – even underwear – and hand-me-downs were commonplace.
Frugality may very well be hereditary.
My mother was the master of stretching the grocery budget. Without anyone feeling deprived, she was able to make amazing meals for the 5 of us from a half pound of hamburger, or a few eggs.
Our family tradition was to say “peanut butter pickle soup” instead of plain old “cheese!” when it came time for pictures. Sadly, the desired expression didn’t always follow, but it usually made us giggle.
Once again, I look like a thug or bully in pictures, instead of the painfully shy girl that I was. Yes, that’s me on the right.
In the busyness of life, we often eat BFD, or “breakfast for dinner”. It might be waffles popped into the toaster and topped with peanut butter and syrup. Or a bowl of yoghurt with granola. But eggs are always quick and easy.
One of my mom’s specialties was a puffy omelette, which she usually served on Sunday mornings before we headed to church. While I seldom have time to eat anything on Sunday mornings, this is ready in 30 minutes. It’s absolutely perfect for brunch, or BFD. Just add some gluten free banana bread and fruit, and it’s a simple, satisfying, unusual meal that makes me smile with good memories.
I got a dozen duck eggs from a friend this week, and decided to try making Mom’s puffy omelette with them. Duck eggs seem to be less liquid-y than chicken eggs – the whites are pretty intense – but they taste similar. I have to say that I like the puffy results with duck eggs!
I used the stand mixer to whip the egg whites, and the stick blender and a jar for the yolks. Life doesn’t have to be complicated, and the dishwasher is a good friend of mine.
The recipe makes omelette for 2-3 people, but is easily doubled. Just use a larger frying pan.
Preheat the oven to 350 degrees.
Separate the eggs. Whip the whites, water and salt together until stiff, but not dry. Beat the yolks and pepper together until thick and lemon coloured. Fold the yolks into the whites.
Heat an oven-proof 8″ frying pan (for small batch) or 10″ (for double batch) over medium heat, and melt the butter. Add the eggs, smoothing the “mound” somewhat.
Allow the eggs to cook over medium heat for about 5 minutes. They will puff up even higher, and the bottom will begin to brown.
Transfer the pan to the oven for 13-15 minutes.
Sprinkle grated cheese – white and yellow cheddar is what I used here, but a smoky gouda is also amazing – and return to the oven for 2 minutes.
Slide the omelette out of the pan, cut, and serve immediately.
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Puffy Omelette
- Total Time: 30 minutes
- Yield: 2 - 3 servings 1x
Description
A quick and unusual omelette — perfect for brunch or “breakfast for dinner”
Ingredients
- 4 eggs
- 2 Tbsp water
- 1/4 tsp salt
- 1/4 tsp pepper
- 1Tbsp butter
- 1/2 cup finely grated cheese
Instructions
- Preheat oven to 350 degrees
- Separate eggs
- Whip the whites, water, and salt together until stiff peaks form, but not dry
- Beat the yolks and pepper together until thick and lemon coloured
- Gently fold the yolks into the whites
- Heat an 8″ oven-proof frying pan over medium heat, and melt the butter
- Pour in the egg mixture, smoothing the mound somewhat
- Allow to cook about 5 minutes, then transfer to the oven for 13-15 minutes
- Sprinkle with cheese, and return to the oven for another 2 minutes
- Slide omelette onto a plate or cutting board, cut, and serve immediately
Notes
This recipe is easily doubled – just use a 10″ frying pan
- Prep Time: 10 minute
- Cook Time: 20 minutes
