Wrong Side of the Bed
Green eggs, but no ham.
In a foul mood today. It’s perky and sunny outside, and I should be cheerful and traipsing out the door in a sundress and sandals, but blechhh. I wish it was a rainy day, better suited for sulking.
Maybe I’m being a sourpuss because dinner sucked last night. I had cereal, which normally I’m fine with, but shredded wheat does not a Saturday evening meal make. (I tried adding peanut butter to my Honey Nut Cheerios in an attempt to liven things up, but it wasn’t one of my more inspired ideas. The peanut butter clumped—duh!)
A “do-over” meal cancels out a bad one—I figured a good breakfast (no cereal, thank you!) might set me straight today.
WILTED ARUGULA AND CHEESE OMELETTE
Makes 1 omelette
Use whatever cheese you like—I prefer a sharp, stinky cheese here.
1 tablespoon olive oil
1 cup arugula, tightly packed
Salt and pepper
2 large eggs
1 tablespoon butter
¼ cup shredded cheese, such as Tomme de Savoie or Gruyère
- Heat the oil in a large nonstick skillet over medium-high heat. Add the arugula and season with salt and pepper. Cook, stirring occasionally, until wilted, 2 to 3 minutes. Trasnfer the arugula to a plate.
- Beat the eggs with a generous pinch of salt and pepper until the yolks and whites are completely blended.
Add the butter to the skillet and swirl it around the skillet to be sure it greases the entire surface. Add the eggs and swirl them around the skillet until they’re spread out and they look like a thin, even blanket. Cook until set, 2 to 3 minutes.
- Place the arugula on one half of the omelette and carefully slide it onto a plate. When half of the omelette is on the plate, gently, with a spatula, fold the other half over it. And there you have it.
You must agree—it looks oddly reptilian, like a Komodo dragon, no?
I had papaya for dessert. I hadn’t had it in ages, but took a chance and bought one a few days ago. Not only was it absolutely gorgeous, it was perfectly ripe, sweet, and buttery.
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