March 12
The Omelet Special
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- Asparagus Omelet [View Recipe]
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Ingredients
- 1 cup onions (chopped)
- 1 teaspoon olive oil
- 3 spears asparagus (sliced thin)
- 1/2 cup tomatoes (chopped and sprinkled with salt)
- salt & pepper
- 1 cup cheese (grated with microplane)
- 1 tablespoon parsley
- 6 large eggs
- 2 tablespoons water
- 2 teaspoons butter
Instructions
We start by cooking our onions. We heat our non-stick pan with the olive oil and then add the onions. We cook over low heat for about 15 minutes covered. We want the onions softened and tender, but not brown.
Meanwhile, we get all our ingredients for the omelets ready. In two bowls we divide the chopped asparagus, tomatoes, and cheese. When the onions are done, we divide these also into the two bowls.
In another bowl, we whisk 3 eggs, 1 tablespoon of water, 1 teaspoon of parsley, and some salt and pepper. We heat the non-stick pan with a teaspoon of butter over medium heat. When the butter is melted and has foamed, we pour in our beaten eggs. Using a rubber spatula, we push the cooked egg toward the center of the pan until the eggs start to set. When the eggs are almost set, we add the ingredients from one of the asparagus bowls down the center of the pan. We fold the omelet in half, wait a minute, and then slide the omelet to the edge of the pan, and turn the omelet out onto a warmed serving plate. We repeat this for the second omelet and serve both sprinkled with the remaining parsley.
- Cinnamon Toast [View Recipe]
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Ingredients
- 1/2 loaf bread
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1.5 tablespoons butter
Instructions
We start by pre-heating the oven to 350 degrees. We combine the cinnamon and sugar in a bowl. We slice the baguette horizontally and then crosswise, but not all the way through, into thick slices. We slather on the butter, sprinkle on the cinnamon sugar, and place on a cookie sheet. We bake in the oven for about 10 minutes until hot and toasted.
- Fruit Salad