Spring Omelette with baby Jerusalem Artichokes

I picked my first 2 spears of asparagus recently, and decided I most wanted some buttery eggs with spring onions to accompany them. I also had a handful of tiny jerusalem artichokes that I pan fried, and topped everything with some fresh tarragon. (Had it occurred to me earlier, I would have incorporated the tarragon into the cooking part, and not just as a garnish. I had to go cut more after I realized how delicious it was with both. Tarragon and jerusalem artichokes = delish!) 

During Ramadan I find I want eggs at least once a week, and the way I want them is with a lot of butter. A LOT. Buttery eggs - how can I eat them any other way? It makes me think of Julia Child. *Though, speaking of buttery eggs - I took myself on a solo date last week to a "show" at the Walker (show is a loose term, because the single other person there, a stranger, and I, made up both the show and the audience, reading our "script" from note cards placed between us under the pane of glass, making it more like an experience) followed by take-out dinner from Rainbow Restaurant. Which included a very fancy egg dish. And those eggs, while I cannot imagine were cooked with butter, must have been cooked in a good quantity of sesame oil in a hot wok - they were so light and airy and somehow both creamy and crispy. With the accompanying tarot rice flour cake, the dish just melted in my mouth and I was in complete awe. So, maybe it is eggs with fat that I love?!

I've made these eggs with just spring onions, or just with butter and herbs. Stellar every time. 

Spring Omelette (serves 1)

• 2 T butter
  
• salt
• 3 spring onions, chopped
  
• 2 spears asparagus (opt), chopped
• opt herbs: tarragon, parsley, chives
• 3 eggs
  

1) Heat a small cast iron on med heat. Melt your butter in the pan, and add your spring veggies. (I add just the white onion part now, adding the green part just before I pour in the eggs.) Saute the veggies for a few minutes until tender.

2) While they saute, crack your eggs into a vessel, and use a fork to lightly whisk them. I hear over-whisking is not beneficial, so whisk just enough to mix them. If you want herbs, add them, and the green onion bits to the buttery pan. Saute 30 seconds or so before adding the eggs.

3) Pour your eggs into your cast iron. Stir them a bit to incorporate the butter into the eggs. As they start to set, gently stir some more so that the runny part has access to the pan. The goal is an omelette, not scrambled eggs, so you want to stir just enough, then let it sit to set. The butter will help you here. I am no good at flipping my omelette, so I stir/let set until the top is cooked, meaning the bottom will brown just slightly. Fold your omelette over on itself, and serve. 

I had mine with some labneh, which was divine, and the baby sunchokes, pan fried in yet more butter.

Also, it is almost Eid!! The last week was particularly challenging on the fasting front, and it was so lovely to not only get this beautiful henna, but also to a) be around some more people who b) are also fasting. What a gift. I love seeing the different designs each henna artist creates - they are all SO different. 💕