The Streamlined Omelet

Omelets are a go to meal for me. I LOVE eggs. They are good for you and so tasty. Omelets are totally customizable and a great way to get more veggies into your day. Naturally it is easy to make them not so healthy, but by using lean meats like turkey or chicken and lowfat cheeses it's a great addition for a healthy lifestyle. You can put pretty much any kind of meat, cheese, bean and even rice in these fluffy pockets of breakfast delight (although really they are good any time of the day). They are a cinch to pull together, but if you're feeling intimidated don't worry! Here are my best omelet making tips for your enjoyment.

Before you even get your pan out gather and prepare your fixins. Scramble your eggs, chop veggies if you're using them and set out your cheeses and/or meats. Having them ready to go will make everything a little less crazy.

The next important thing is to use the right size pan. I like and 8" skillet for a 2 or 3 egg omelet. Give it a good coating of nonstick cooking spray and place over high heat on your stove to warm up.

If you are using onions or peppers, I recommend sauteing them for 3 or 4 minutes and then removing them from the pan. They taste fine raw too, so just go with your personal preference. If you do saute them, be sure to remove them from the pan and recoat the pan with cooking spray before adding your eggs.

You want your skillet to be nice and hot before adding the eggs. I mean, like just shy of burning the cooking spray. Once it's hot pour in your scrambled eggs. And turn the heat down to low.

Grab your spatula (small is best for this) and gently lift up one edge of the omelet. Tilt the pan and let some of the uncooked egg that's sitting on top run underneath. Repeat this process on different spots on the cooking omelet until you can't coax any more of the eggs to run underneath.

Add your fixins. I recommend putting your cheese down first, if using, and placing it just a few centimeters from the edge of the omelet. This way it acts as a seal for the edges when it melts.

Let the omelet cook for just a minute or two, then it's time to fold the edge over. I like to lift up the side of omelet and actually pinch the edge with my fingers, gently pulling it up and over like a bed sheet while using the spatula to help me. Once you got it folded over put it a bit on top to cement everything into place. Let it cook for just a minute more and your creation is ready!

Roasted Tomato Chicken Soup

It's officially early autumn now that Labor Day has come and gone, but you wouldn't know it by the local farmer's market. The apples, squash and pumpkins have started to arrive, but copious amounts of fresh stone fruits, berries, melons and tomatoes line the stalls. I decided to take advantage of the fruit before it disappears until next summer.

I've had this soup recipe for probably three years and just never got around to making it. You don't have to add chicken if you don't want to (if you'd prefer vegetarian use vegetable stock) and feel free to switch up the spinach with some other kind of leafy green. Fresh herbs work well in this recipe, too. Believe it or not, despite the tremendous amount of tomatoes at the Farmer's Market no one had any fresh basil. Go figure. As always, the longer you can let it simmer on the stove the better. Be sure to serve it with a grilled cheese sandwich or some crusty bread.

Roasted Tomato Chicken Soup

• 2 lbs Roma tomatoes
• 2 tbsp olive oil
• 5 cloves garlic
• salt and pepper to taste
• 2 tbsp tomato paste
• 1 quart chicken stock
• 2 tsp dried basil
• 2 tsp dried oregano 
• ½ tbsp balsamic vinegar
• 2 cups diced, cooked chicken
• 2 cups chopped baby spinach

 Preheat oven to 375 and quarter the tomatoes.

Place tomato halves, cut side up, on baking sheet with garlic cloves. Drizzle with oil and sprinkle with salt and pepper. Roast in oven for 1 hour.

Snip the ends off garlic and squeeze the insides into a blender. Carefully add the entire contents (juices, tomatoes and all) of the baking tray. Add stock, tomato paste, basil, oregano and vinegar. Blend until smooth.

Place soup mixture into a large pot. Add chicken and spinach and cook over medium heat, stirring frequently, until spinach is wilted. Cover and let simmer over low heat for at least 30 minutes. To serve, scoop it into bowels and sprinkle some parsley and Parmesan cheese on top.