I’m trying to recall a circumstance that would have prevented my mom from making breakfast for us as kids. She always made breakfast, with or without our help, depending on our ages and ability to assist. She’s an early riser, a hard worker.
But so is my Pops. And as far as early rising, there were several years in our home school history where my dad taught algebra before he left for the office, which meant a 6:30 class time and two sleepy girls’ brains just trying to keep up.
But I know that there were some days when my dad made breakfast for us in my mom’s place. Maybe she was out with the horses, or shooing errant chickens away from scratching up seedlings in her garden. Maybe my dad just wanted to give her a kitchen break because he loves her. Whatever the circumstance, I loved what my dad taught us about breakfast and what it should look like. While in math class he had to explain, repeat , explain and mark up the white board until we learned, at breakfast he taught by what arrived on the plate. Breakfast should be simple, delicious, hearty. With so much to accomplish in a weekday and at work, breakfast could not linger long. He taught us that a quesadilla or burrito are normal breakfast foods, but not unless hot sauce is involved, and that one can put every-day fillings into a folded disc of steaming hot, whisked eggs and experience transcendence before 8am.
I definitely thought the omelets he served us stuffed with cream cheese and my mom’s blackberry jam were something everyone ate.
I found out maybe that was not the case when ordering this omelet later in life from a well-known local diner, as a teenager, with my now-husband, then-boyfriend and his parents. The waitress looked at me like I had two heads, but my request of a blackberry jelly and cream cheese omelet was graciously prepared for me, and it tasted just like I hoped it would. The sweet fruit or berry jam melts into velvety cream cheese and soft, fluffy eggs, fork-tender and just saucy enough to be chased across the plate with a piece of toast. Just like my Pops made.
Eggs really can be sweet or savory — isn’t that amazing?
This specific omelet is one of my favorite breakfast foods of all time. Though it’s usually showing up as dinner these days, since my husband and I are currently only home together one morning a week. I think it makes a wonderful summer dish because the stove doesn’t heat up very hot or for very long to gently cook some eggs, and it’s so simple — there is always time for a creamy, jammy omelet, before or after math class! Enjoy.
Omelet with Mascarpone and Fruit Preserves
I use an 8-inch omelet pan, so I make 2-egg omelets, but if you have a 10-inch pan, 3 eggs would do better. Use mascarpone if you’re feeling fancy, but cream cheese is easily available and delightfully creamy as an alternative.
Everything cooks best if you have time to bring the eggs, preserves and cheese to room temperature — cold cheese will only chill the center of the omelet.
- 2 – 3 eggs
- oil or butter for pan
- spoonful preserves or jam of your choice (blackberry, apricot, strawberry….)
- 1 – 2 tablespoons mascarpone or cream cheese, room temperature
Whisk the eggs together with a fork in a small bowl. Bring your pan to temperature (a gentle medium) and when ready, coat lightly with oil or butter. Pour in the eggs and push around a little with a heat-proof spatula until nearly set on top.
Dot with cheese in about three portions on one half of the eggs, and likewise distribute the spoonful of jam. If the eggs look like they need to set a touch more, cover the pan with a lid or overturned plate for a few moments. Fold the omelet in half and slip out onto a plate. Sprinkle with salt.
Serve with hearty bread for mopping up any lost fruit. Enjoy!