Quick and Easy Recipes
I love summer and typically dread fall because of a long and cold New England winter which comes after it. This year, I feel surprisingly different about Autumn. I’ve truly been enjoying its gorgeous colors, cool weather, soft sun and the smell of fallen leaves in the air. I think my recent trip to a beautiful and romantic Quebec city made me fall into the fall. Was it a long spectacular drive through Vermont and New Hampshire with breathtaking mountain views and foliage colors? Maybe, postcard-like views of Quebec city’s streets – so picturesque during this time of year – did it. But I’m a foodie. So, it must have been those pumpkin spice lattes, French onion soups and traditional gross Poutine (which was just what doctor ordered after long walks in brisk air).
Although I haven’t always felt this passionate about fall, I’ve always loved its seasonal fruits and veggies. I get butternut squash pretty much every time I go grocery shopping now, sometimes forgetting that I still have some left at home. That said, I was getting pretty sick of one of my favorite soups, and wanted to try something new. The butternut squash omelette turned out perfect! I highly recommend trying it out for a lazy weekend breakfast or brunch, even a light dinner.
Ingredients (for 2 servings)
5 large eggs
2-3 tablespoons milk
About 1/2 medium butternut squash, peeled and chopped into medium pieces
1 yellow onion, peeled and sliced thinly
About 2 oz. goat cheese (I had goat brie)
2-3 springs fresh thyme
Chives for garnish
1-2 tablespoons butter
1 garlic clove, peeled and chopped
1. Pre-heat the oven on broil setting. Heat a small skillet with some vegetable oil. Saute onion until translucent, add garlic, thyme leaves and 1 tablespoon of butter. Add butternut squash and saute on medium to low heat for about 10-15 minutes, season with salt and pepper. You may have to add some water to the skillet and cover it – make sure the squash is completely soft and cooked through.
2. Make an omelette: whisk eggs with milk, salt and pepper. Heat a large oven-proof skillet with some vegetable oil and the remaining butter, and pour the egg mixture into it. Let the omelette set for about 5 minutes on low-medium heat. Arrange the vegetable mixture on top, sprinkle with you favorite cheese. I had goat brie and the flavor combination was absolutely fantastic, but feel free to use something else if you don’t like goat cheese. Transfer the skillet into the pre-heated oven and broil for about 5 minutes until the omelette is completely set. Garnish with herbs and enjoy immediately!