2 large eggs
Type of Honey:
Almost any honey that is crystallized or creamed can be used. Some examples are star thistle, goldenrod, thyme, and clover.
Makes 1 serving
Honey in my Sunday morning cheese omelet was a spontaneous reaction when I eyed a jar of crystallized star thistle honey (see more about crystallized honey on page 12) on the kitchen counter. I knew putting crystallized honey into the omelet would be less messy than using liquid honey. The crystals of honey melted gently in the warmth of the cooked egg and cheese. The result was a delicious omelet with just the right balance from the mild tang of sheep’s milk feta and the sweetness and distinctive herbaceous flavor notes in pale yellow star thistle honey. Look for a mild, creamy feta (I love Israeli feta), but I also have made this omelet successfully with crumbled goat cheese.
2 teaspoons crystallized honey
3 tablespoons cold, crumbled mild feta or goat cheese
Olive oil or butter, for pan
1. Crack the eggs into a small bowl and whisk until well blended. Have the cheese and honey measured and ready.
2. Heat a small heavy skillet over medium heat until hot enough for a drop of water to sizzle. Add a drop of olive oil or a sliver of butter and tilt the pan to cover the surface.
3. Pour the eggs into the pan. The pan should be hot enough to sizzle and start setting the eggs immediately. Decrease the heat to medium-low. Pull the eggs away from the edges of the pan and tilt the pan so that uncooked eggs in the center run to the edges.
4. Sprinkle a layer of the cheese over half of the circle of partially cooked egg. Top with the crystallized honey. Using a small rubber spatula, fold the half of the omelet without the filling over the filled half. Cook on low for about 30 seconds, or until the eggs are set.
5. Slide the omelet onto a plate and serve.
Recipe adapted from Taste of Honey by Marie Simmons.