I recently welcomed 8 chickens into the family. Because I am incredibly cool, I named them Dorothy, Sophia, Rose, Blanche, Carrie, Miranda, Charlotte and Samantha. Epic, no? Ultimate millennial status achieved.
The last time I had chicken, I raised the hens from chicks. Before they began laying, we moved to a city and I had to literally send them upstate to a farm. Now that I live in my permanent house in the boonies, it felt like the right time to re-experience chickens. We adopted these ladies right at egg laying age and so are inundated with glorious eggs. As such, please expect plenty of recipes using eggs!
This is a fun twist on a simple omelet; simply whip the egg whites and fold in the yolks to get a super light and fluffy omelet. I Add in the omelet additions you typically enjoy and weekend brunch is served!
3 large eggs
bacon crumbles, cheddar cheese, cooked broccoli
Optional: Fry up a few strips of bacon in a cast iron skillet over medium heat until crispy. Remove to a paper towel lined plate to cool. Add a cup of chopped broccoli florets to the let over bacon grease and saute for about 5 minutes until cooked.
Meanwhile, crack the eggs. Separate the white from the yolks into 2 different bowls. With an electric whisk, beat the egg white until you achieve soft peaks.
Beat the egg yolks until pale yellow. Add the salt and 1/3 cup cheddar cheese (if using) into the yolks and stir. Fold the yolk mixture into the egg whites.
Pour the egg mixture into the pan with the broccoli. Spread into an ben layer over the whole pan. Cook for 5 minutes before folding the omelet in half. Cook another 2 minutes, flip, then cook a further two minutes. Serve with bacon crumbled on top.