We had some quick oats* lying around after another kitchen experiment. And I was hungry when I woke up this morning. And there was precious little in the way of breakfasty stuff in Ye Olde Pantry. Sarah suggested something oaty. I looked on the package and found a recipe for an oatmeal-augmented omelette.
Turns out, it doesn’t seem to impact the flavor at all, but the texture is greatly improved over a regular omelette. Purists may scoff, but the next time I’m feeling omelettey I’m going to beef the eggs up with oats.
Here it is (which I slightly modified, augmented, and translated from the original German):
4 eggs
4 T milk
4 T quick oats
1/2 t salt
tasty omelette fixins
some butter for the fry pan
Beat the eggs, milk, oats and salt together. Get the butter melting in the fry pan at medium-hot temperature. Add some of the egg mixture and flip when you can, safely. Once you’ve flipped, throw in your cheese, sundried tomatoes, green onions, ham, whatever. Fold over one or both sides and serve. The original recipe suggested fruit preserves, which would be OK I guess, because the end result is somewhat crêpesier in the robustness of texture than what I’ve traditionally expected from an omelette, but not quite pancake-level firm. Makes (in theory) 4 omelettes — we had two big ones.
*I’m conclusion-jumping on the Quick Oats = Blütenzarte Köllnflocken assertion based on wikipedia descriptions of quick oats and the Peter Kölln AGaA and Haferflocken.
