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| From the exhibit brochure |
A day spent reading in waiting rooms about the deciphering of Linear B script added more Homer, but a trip to Trader Joe's brought the feta. The kicker was Kathleen's comment about making a "vague omelet with pineapple".
Hmmmm. I could make a vague omelet, couldn't I?
Marion Cunningham's, Breakfast Book, did not tell me how, but she gave permission with this opening sentence, "I make omelets in a rather casual way." "Casual" and "vague" seem close. A Google search can seemingly find a recipe for any combination of ingredients. Before long I'd scanned way too many. At least if it didn't turn out well, the omelet wouldn't hang around as long as my quiche attempts.
This online recipe for Greek feta and olive omelette was closest to my idea and available ingredients. I followed Kittencal's directions, but modified the ingredients. The result was extremely satisfying, and probably could feed two for supper with some fruit and a little vino.
Chopped and sauteed in vegetable oil
- 1/2 fresh tomato
- 3 mushrooms
- 1 clove garlic
- a bit of green bell pepper
Whisked together in bowl and let sit for a few minutes
- 3 large local farm fresh eggs
- 2 T milk
- 1/8 t baking powder
- 1/8 t dried oregano
- several good grinds of black pepper
- NO Salt
Slice 4-6 pitted black olives and a couple pieces of marinated artichoke.
Cook the omelet according to directions. My favorite part is lifting the edges so the uncooked part slides under. Fill half the omelet with sauteed veggies, 1/4 cup fat free feta crumbles, and the sliced olives and artichoke. Fold the other half over as far as it will go, as this is one big fat Greek omelet. Serve with a dollop of fat free plain Greek yogurt.
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| Warning--a nap may be required. |
So, which is correct, omelet or omelette? My big red dictionary says either, and the word derives from French for thin plate. The Grammarist says Americans use omelet, and other English speakers use omelette. So, the answer is kind of vague and casual.
In other news on the breakfast front, McDonald's will be selling McMuffins after midnight. They won't be this delicious.
© 2013 Nancy L. Ruder
1 comment:
Yum! I imagine all your omelets are more successful than mine. Mine tend to become tasty versions of scrambled eggs. This is in part a pan-sticking problem as well as the sticky problem of me being cooking challenged. But I do have that new organic ceramic vegetable cooking pan that I always forget (because it is hanging decoratively on the wall), and it might work for more defined omelets (or omelettes) if I put it on a burner. Three of the 4 work, but one of those only vaguely.
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