We’re well into the first week of 2016 and always looking for ways to get a few more plants into the diet, and to waste less.
Today’s feature? An open-face, use-it-up omelette. It features leftover salad and some unfinished quark, but cottage cheese and any leftover veg would work. For two:
2c/500 ml leftover veg, sautéed in a lightly oiled pan
Lightly beat 3 large eggs and pour over.
Start some rye or whole wheat toast if desired.
Top omelette with 1/3 – 1/2 c quark or low fat cottage cheese and cook over low heat until golden on the bottom.
Fold and serve with toast, comme ça:
We got up early yesterday…lots to do! We fueled up with a delicious omelette – all fresh and local. Eggs, a yellow pepper, green onions, shiitakes, and a little shred of cheddar.
Today the marathon of cooking begins…hot cross buns and bunny cake for tomorrow’s Easter gathering. We’re hoping the predicted rain will hold off so we can keep it casual and barbecue. In light of all that, we made a light, simple omelette to start the day, and are about to start shopping and organizing ourselves, finishing everything in time for the Easter Vigil.
For two, we used 2 cups of chopped veg (today’s mix included celery, mushrooms, spinach). These were heated in a pan coated with a spray of olive oil, and then we tipped in 3 large brown eggs from Rowe Farms (via Better Bulk), beaten with fresh thyme and a tablespoon or so of water. A quick stir and we grated on an ounce of cheddar we picked up at Leslieville Cheese. Then we rolled the whole thing up, and split it to serve two. …and we’re off!