The Best Vegetarian Omelet Ever

As a health conscious vegetarian, I often find myself being picky or unhappy with the simplest of meals, even omelets. The high fat content from the yolks as well as the crazy, pre-planned combos at restaurants have made me less and less fond of the protein-packed pockets that are necessary for my health, since I don't get protein from meat. So one night I was hungry, and craving eggs for some reason, so I decided to make an omelette, but we were out of cow's milk and only had rice milk. This was some vanilla rice milk I'd bought a few days earlier to go with some granola, but I decided to try it. Note, I've always been rather terrible at omelette making, so when this recipe succeeded, I just had to post it.

Ingredients
- 3 egg whites (save the yolks for a custard, or something later on)
- leaves of basil, chopped (best fresh, store bought basil is fine as well as it isn't dried)
- some vegetarian mozzarella (Trader Joe's has a great sliced variety)
- rice milk (plain or vanilla is fine, just make sure it hasn't expired)
- 1 garlic clove (fresh garlic, please)
- 1/4th of an onion
- some sea salt and pepper (for seasoning)
- olive oil (for the pan)

Instructions
1. Dice the garlic with a large knife, and set it aside. Its important for the pieces to be relatively even so that they cook evenly. (web address for instructions below)
2. Chop the onion in to even pieces, so that the pieces cook evenly. There is an enormous difference between chopping and dicing, if you aren't sure of the difference, google is amazing.
3. Put an 8 in. pan on the stove, and heat it on medium until the pan is warm. A very valuble lesson I've learned is "hot pan, cold oil".
4. Pour olive oil into the pan, enough to coat the bottom and then some. Toss in the garlic and onions, making sure to spread them evenly across the pan. Leave them there for a few minutes while fixing up the eggs.
5. Crack the eggs, seperating the yolks and the whites. (web address for instructions below)
6. Pour in a dash of rice milk, roughly the size of an egg yolk. Briskly whisk the contents together, but don't completely blend it. Sprinkle in some salt and pepper for taste.
7. Now that your garlic and onions have had time to cook, pour them out of the pan onto a small plate. Yes, you will use them later. Don't pour all the oil out though!
8. Pour a dash more oil into the pan, and turn up the heat. Try to pour in the eggs evenly, then let the edges firm up. While this is happening, pour the onions and such into the uncooked center. Do not stir or mix them in.
9. As the eggs begin to cook more, loosen the edges. Then put the cheese and basil in the center, and fold the omelette in on its self. Allow it took cook another minute or so, then flip it once, which is actually easier than it sounds. Then take the pan off the heat and remove the omelette.
10. Make sure to clean up the kitchen and turn off the stove.

Now you are done! Wait a spell for the omelette to cool off, then dig in. A nice Sauvignon Blanc goes along with it wonderfully. Bon Appetite.


http://allrecipes.com/howto/chopping-garlic/
http://www.simplyrecipes.com/recipes/how_to_separate_eggs/

Thank you and Subscribe!

So after my most recent post, the one about summer snacks, I received a huge spike in page views, a record high! While the amount of page views may seem small in comparison to many people's blogs, I am so thankful that so many of you, from all around the World, are interested in what I have to say. I will be coming out with more posts soon, including some recipes, so please keep on coming back. I really appreciate all the support I'm receiving from you so keep it up!

Also, you can quite easily subscribe to this blog and become a fabulous foodie! The button is on the right hand side, below the page views and writer profile. If you could join the ranks of foodies, I would appreciate it. Expect another post on Sunday, so please stay tuned.

Hale Summer

While the summer solstice isn't until the 21st of June, May is the precursor month, and in my opinion one of the best times of the year for food. The weather is cold enough to still serve hot soups and winter roots, but it gets warm enough to serve fresh, crisp salads and iced beverages. Meals can be served inside by the hearth on a rainy evening, or out in the park on a sunny day. The weather is realatively consistent and mild, making it the perfect time for, well, just about anything! Go nuts!

One of my favorite early summer drinks is the Japanese bottled green tea, Ito En Oi Ocha. Though iced tea is considered more of a mid-late summer drink, this delicious, unsweetened tea is the perfect blend of delicacy and unique flavor for this season. I have to ration myself while drinking this tea, I would literally drink it non stop if I didn't have to eat. Another great drink is perrier, or any other mineral water  for that matter. Add some grapefruit or cranberry juice to the sparkling water, and you have a homemade soda that is much healthier a store-bought brand, and is just as delicious.

Now for snacks. So on the unhealthy side, I adore salt and vinegar potato chips, especially if they are vinegar heavy. Then there are also the Limón Lays, which are so deliciously lemony, and the only type of Lays I like. Though these are incredibly fattening, and will clog up your arteries if you eat them too much, they are perfectly fine if eaten in moderation. On the healthy side, I love to eat chia seeds and almonds all year round. Living in the 21st century modern world, you have access to all sorts food year round, wether or not they are in season, so I typically visit the regional Whole Foods or Trader Joe's to grab a bag of snacks. Trader Joe's has amazing pita chips as well, which are in between healthy and unhealthy, and I eat an ungodly amount of them.

I plan on making some posts about individual meals later, so thats why I didn't include them. But these drinks and snacks are great additions to your spring/summer picnics!