Sometimes, the best dishes are "use what you have" melanges from the veggie and deli drawers in your fridge. I made a faaaaabulous omelette for brunch today, and I just thought I would share the (admittedly slapdash) methodology.
Melt a bit of butter in a nonstick saute pan over medium-low heat. Toss in a couple of tablespoons of finely-chopped onion, one very small clove of minced garlic, and a couple/few baby bella mushrooms, sliced somewhat thinly. Cook for a few minutes until the mushrooms have become tender, then throw in a big handful of baby spinach that you have sliced into a chiffonade. Wilt that for another minute, then pour in a splash of balsamic vinegar and a generous sprinkling of black pepper. Swiss chard is good in place of the spinach, too. I like the tanginess of the balsamic with the greens. But only use a little bit, or it will overpower your eggs!
Crack three eggs on top of the vegetable saute, sprinkle with a tiny bit of salt, then kind of jostle everything together (so that the yellow and white is not homogenously mixed), and toss on a handful of the shredded cheese of your choice. Turn the pan to lowest setting and cover with a lid. Leave the pan go while you get on with making some toast. But the time your bread or bagel has been toasted and buttered, it will be time to remove the lid from the pan, flip the omelette over on to itself and serve. YUM!
1 comment:
Being a college student on a budget definitely forces me sometimes to think outside of the box with the stuff I have. Most of the time it actually turns out pretty good. The omelette sounds like a great way to start the weekend :)
Post a Comment