FoodFash

Adventure Begins in the Kitchen

French-ish Omelette with Asparagus and Goat Cheese

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French Omelette with Asparagus and Goat Cheese

Ages ago, a friend of mine was talking about his upcoming week in culinary school and how they were taking on the French omelette.  French omelette?  Aren’t omelette’s all the same?  He explained the difference and I’ve been wanting to tackle the French omelette ever since.

Eggs for Omelette

I spent a few minutes watching Jacques Pepin and Julia Child videos {seriously}.  I preferred Pepin’s style and, with his instruction, was able to execute a mighty fine first attempt at a French-ish omelette.  I say French-ish because I used asparagus and goat cheese in lieu of traditional herbs.

Chopped Asparagus

A regular {non-French} omelette, in my opinion, tends to be dense, requiring a ton of filling in order to make the egg less overwhelming. With the French omelette, that’s not the case.  This version is so light and fluffy, you barely need any additions.  Simply put, I adored this omelette and can’t wait until the weekend rolls around so I can make it again!

Eggy Dinner

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I’m in a big ol’ baking slump.  Mostly because all I want to do is be outside, preferably lake-side, these days.  Partly because I’ve been spending so much time by the lake that I’ve neglected all of my chores.  Bare cabinets and dusty floors are a small price to pay for fantastic memories though.  Don’t you think?

I decided to whip up something for dinner that I could also bring to work for breakfast tomorrow.  And since I always have eggs and veggies laying around, a baked frittata seemed not only appropriate, but possible.

FoodFash Baked Frittata (yields 2 servings)

4 eggs

1/2 cup frozen spinach

1/2 cup frozen asparagus

1/4 teaspoon garlic salt

1/2 teaspoon crushed red pepper

2 oven safe dishes

Preheat oven to 400 degrees.  Beat two eggs in each dish and add half of the remaining ingredients to each.  Set the oven safe dishes on a baking sheet and place on the middle rack of the oven.  Bake until the eggs are fully cooked, about 30 minutes.

I wasn’t sure how satisfying these would be without milk or cheese to fluff and flavor, but I was really happy with the way they turned out.  And I’m pretty excited to have something other than a boiled egg or Greek yogurt tomorrow for breakfast.  Looks like I’ll be adding these to the weekday breakfast rotation!

Lunch Date Fail

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At 12:20, I grabbed my phone, texted Kim “see you at 12:30!”, and then quickly realized I left my wallet in the purse I took out last night.  Ten minutes from meeting a new friend and… no money.  Thankfully she understood and we’re rescheduling for next week!

But the whole no money thing meant having to rush home for lunch.  I was instantly saved by a short commute and lots of frozen veggies.

FoodFash Veggie Orzo

1/3 cup orzo, uncooked

1/3 cup frozen asparagus

1/3 cup frozen spinach

1/2 tablespoon butter

1 slice of cheese (I used havarti dill)

Prepare orzo per the package instructions.  During the last minute, toss in frozen veggies.  Drain orzo and veggies and place into a bowl.  Add butter and cheese and stir until melted.

I used the 1/3-cup measure for the veggies since it was already on the counter and it ended up being the perfect amount of green.  You could also use broccoli/edamame/peas/any green veggie as well as any variety of cheese that you’re fancying at the moment.

Have you ever arrived somewhere and realized that you had forgotten your wallet?

Breaking In The Stove

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So…  If you follow me on Instagram, you may have seen the pictures of charred pajamas on Saturday.  The movers accidentally set a box and my new stovetop on fire.  Total disaster.  But my spirit refuses to be broken.  And after I cleaned up fire extinguisher dust and finished unpacking boxes, it really didn’t seem that bad.

In fact, it seemed like the perfect time to get back to it in the kitchen.  I decided to put one of the three working burners to use by making a veggieful omelet.

I sauteed asparagus, spinach, crushed red pepper, garlic, and a little butter until the veggies were fully cooked and then set them aside.  I poured two beaten eggs onto a well-greased pan, added the veggies to one side, topped with fresh mozzarella, and waited for the egg to cook all the way through.  When all signs of raw egg were gone, I folded the other half of the egg over the veggies and cheese.

The omelet seemed large enough for two at first, but it turns out it was just large enough for me.  After two weeks of sketchy bottom-of-the-freezer meals and take-out…  I can’t tell you how glorious eating this many greens for breakfast was.  It was also the perfect fuel for a the most errand-filled day ever.