A perfect weekend brunch omelet with a fresh and creamy filling, this Creamy Dill & Potato Omelet recipe will make you want to jump out of bed in the morning.
Can I just start by saying, I have apparently been spelling omelet wrong my whole life! That’s what spell check is good at…making me see my misspelled words all these years! I could have sworn it was just omlet…but I guess I’m wrong. Wait, actually that does look a little funny. Maybe I just never had to write out the word “omelet”.
How was your weekend?
Did you find rest? Rest from the busy lives we all live. It’s hard sometimes to just stop and make time for rest, especially when everything is go go go all week.
I know I talk about this whole idea of rest a lot, but it’s so important. And also, I have to remind myself to make time for it as well. Why is rest such a difficult thing? Why do we have to almost put it in our schedules in order to get it done? Kinda a weird concept to think about, but look at your day-to-day and you’ll understand.
You may have noticed, the blog was down all last week, of which I’m really sorry for. I was trying to transfer hosts and didn’t realize how much went into that process…who would guess you have to transfer host and domain separately? I’m still not a huge fan of all the logistics behind websites and such, but definitely learning a lot in that area lately. And definitely have an appreciation for those who do that stuff full time. It’s just such a vague idea to me…websites and internet and all.
But yea, so the blog was down, and though not being able to work on the blog a whole lot was a little nerve-racking, I felt like it was God just giving me a little break. I had a chance to rest, to be still, and to listen to what my next step should be. I spent time in prayer and meditation, giving my plans and dreams to Him. And it was refreshing!
But why is it such a hard thing to rest and be quiet? And why, when we actually do try, do all the distractions seem so much stronger? It feels uncomfortable, unnatural, yet we were created to have rest.
We live in a time of non-stop activity. I, for one, can attest to previously being that person who always had to do something. I felt lazy if I didn’t have something going on or if I wasn’t being productive. I viewed myself as someone who got things done, and I feared if I took time to rest I would lose that identity.
The inability to rest can stem from so many things…pride, anxiety, doubt. But if we just keep on going and going and going without rest, it’s inevitable burnout will closely follow. You are not immune.
Like I said, this is something I always have to check myself with. I want everything I do to be done to the best of my ability. I want to put my all into so many things, but I know that I can’t without finding time to rest and reflect and meditate.
How do you find time to rest? If you, like me, find resting difficult, what stands in your way?
Now on to the recipe…
I had a lot of dill in the house this week, and last year someone introduced me to dill scrambled eggs…which were one word. AMAZING! So, naturally, dill went into some different egg creations this week, one being this Creamy Dill & Potato Omelet. Creamy ricotta cheese and white potato fill this omelet to make it a filling breakfast and perfect brunch option. And, of course, it’s basic ingredients because it’s breakfast and who likes to spend too long preparing breakfast.
Hope you guys enjoy, and as always, share your creations of this recipe with #steelnchiffon on Instagram, share to Facebook, and Pin to Pinterest for further reference.
Enjoy, and may you regularly find rest.
Creamy Dill & Potato OmeletsPrint Recipe
- 1 large Russet potato
- 2 Tbs freshly chopped dill
- 2 Tbs part skim ricotta cheese
- dash of salt and pepper
- 1 dozen eggs
Start by baking your potato. You can bake in the oven at 400 for 40 mins or do the cheat version I like by puncturing a few holes in the potato and placing in the microwave for 4 minutes or until soft.
Next, dice up the potato, with skin on, into cubes.
Combine potato, ricotta, dill, salt, and pepper in a small bowl and mix until potatoes are well coated.
Now to make the omelets.
Crack 3 eggs into a medium bowl and whisk well.
Heat a small omelet pan over medium heat and drizzle a little olive oil on the bottom.
Once warm, pour beaten eggs into pan, swirling around to coat pan.
Using a spatula, move sides of omelet inward and swirl eggs to cook all of the egg.
Once mostly cooked, place a few spoonfuls of potatoes on one side of omelet giving room to flip one side over.
Flip one half over the potatoes and cook for another minute or so.
And it's done...serve with another sprig of dill on top and enjoy!
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