as fast as the chickens can lay them

welcome to today's installment of 'i'm so far behind in posting things that i'm going for doubles...'.

Today's topic? eggs. specifically, omelette-type dishes... i say omelette-type because while one of these is your traditional fold-it-in-half, the other is more of a fritatta that never made it to the oven... or, to make it sound planned - an open face omelette. or maybe an egg pancake? or, we can call it what it really is - the thing that i made with possibly bad eggs which may or may not have made me sick... no, its not the fault of the recipe or the cooking method - i'm a dumbass who left my eggs out while i passed out asleep on my couch at 830pm. (i know, i know - rockstar... you could never keep up with me...) don't worry, i wouldnt post a recipe that would make you sick. although, in some weird way, it may be funny... lol

ANYWAY... back to eggs... in addition to the veggies (notice how the group vegetable shots have disappeared after only 2 weeks of solid posting???) i also get eggs every other week. and a dozen eggs every other week shouldnt be difficult to use up, but somehow, it seems that it is... so i jumped in and looked for something to do with them, some of my vegetables and some cheese that may have gone bad if not used (a theme - i like cheese. i buy lots of it. i have lots of cheese ends in my fridge...)

first up, broccoli and comte... traditional fold-it-in-half preparation... (broccoli and eggs both from CSA) i like my eggs well cooked (some call this overcooked, i call it notindangerofchirping), so i tend to cook both sides, but if you prefer loose prep eggs, you dont have to... it takes a lot less skill if you dont have to flip half cooked eggs, btw...


second up, zucchini, carrot, spring onion and cantal cheese... (zucchini, onion and eggs all from CSA) this time, loaded with julienned zucchini and carrots (did i mention that i bought a cheapo mandolin??? oh yeah, vidalia slice wizard!)


both have an added bonus - they also used the garlic scape herb butter in the preparation! adding a nice little herby twist to the whole thing...

Broccoli-Comte Herbed Omelette
courtesy of me

generous spoonful of garlic herb butter
2 eggs, whisked
about 3/4 c broccoli florets, cut into small pieces
about 1/4 c diced comte cheese
salt & pepper

prehead the garlic herb butter on a big, flat non-stick skillet over medium heat.
when its gets fairly hot, pour the eggs on the skillet and immediately rotate inorder to use up all surface space for egg-cooking.
*if desired, allow to cook for a minute or two and then carefully flip the whole thing.*
if not flipping, cook for about 1 - 2 minutes, depending on thickness of your eggs and your preferred omelette preparation.

either way, top half of the eggs with broccoli and cheese as well as a little salt & pepper.
fold omelette in half and allow to cook until cheese looks a bit melty and broccoli is bright green.

salt & pepper to taste.

Open-faced Zucchini & Carrot Omelette/Pancake
courtesy of me

generous spoonful of garlic herb butter
2 eggs
one small zucchini, julienned
one carrot, julienned (or a handful of pre-shredded carrots)
1/2 of a small spring onion
1/4 c diced cantal cheese, pieces only slightly larger than a pencil eraser
salt and pepper

place butter in skillet over medium heat

while preheating the pan, mix 2 eggs, zucchini, carrots and onion. mixture should seem like vegetables outnumber the eggs, almost like the egg is just coating the veggies.

when skillet is ready, pour mixture into it, this time, not rotating the pan to spread, rather allowing to form a 'pancake'. allow to cook for a couple of minutes.

When it appears cooked enough to flip without breaking, flip it over.
Immediately place cheese on the now-partially cooked side, turn the heat down slightly, and allow eggs to finish cooking while the cheese melts.

Cook to your desired 'doneness'.

salt & pepper to taste.

1 comment:

Andrew Pittman said...

I enjoyed rreading this

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