Simple spinach omelet with fresh herbs

April 19, 2020 at 11:10 pm (B plus (3 stars, like a lot), breakfast, Dark leafy greens, Derek's faves, Menus, Monthly menu plan, My brain, Quick weeknight recipe, Spring recipes)

Now that Covid has forced us to stay home for all meals, we are trying to simplify our cooking / menu planning so we don’t spend all of our day in the kitchen. We have a weekly breakfast menu, with one or two choices for each day of the week.

  • Monday: amaranth porridge with blueberry sauce or amaranth almond raspberry parfaits
  • Tuesday: almond chia pudding with sour cherries and granola for crunch
  • Wednesday: tempeh or scrambled tofu with mango or a smoothie
  • Thursday: homemade granola with chopped apple
  • Friday: oatmeal or millet porridge (with grapefruit or another fruit).
  • Saturday: müsli with mixed berries and yogurt
  • Sunday (brunch): banana oatmeal pancakes or spinach egg omelet on an English muffin

We don’t always stick to our plan, but at least it gives us some rough ideas / structure.

Normally Derek makes the omelet, but he was taking a nap so I had to improvise. I washed a bag of baby spinach and then sauteed it in a little olive oil in a nonstick skillet. I beat three eggs in a bowl with a little milk and salt and pepper. When the spinach was wilted I made sure it was distributed evenly around the pan and then poured the eggs on top of them and let the eggs sit a bit, then gave them a quick careful stir/fold and let them firm up on the other side. I sprinkled a little grated cheddar cheese on them when they were still hot and transferred it to a plate.

I decided to skip the English muffin since we were having a starchy dinner, but when I set the omelet on the table Alma wasn’t looking so excited about the lunch. I suggested making it a little more fun by doing a blind taste. I got a bunch of herbs out of the fridge. I happened to have a lot of fresh herbs at the moment. I pulled out basil, parsley, oregano, cilantro, dill, mint, chives, and scallions. I am embarrassed to admit that I mis-classified cilantro as parsley. Alma thought it was hilarious. We had a lot of fun doing our blind taste tests and rating various combinations. Alma decided her favorite combination by far was the dill. She thought the oregano and cilantro were terrible, and I agreed with her. She said mint was pretty good, and chives, scallions, parsley, and basil were all okay. I agreed with her that the dill was good, but I didn’t care for the mint. I liked the scallions and basil and chives, but the basil and chive were both extremely subtle–almost impossible to notice if you weren’t told there was an herb there. I thought the parsley was unobjectionable but uninteresting.

For lunch we have been trying to do leftovers, to avoid cooking too many times a day, but Alma is often anti-leftover. To try to appease her accomodate for reheated food while keeping my life easy, we have tried to come up with some alternative but very easy lunches she can have if she doesn’t want leftovers. So far we have six ideas: 1) bean tortillas (with any leftover cooked veggies like greens or mushrooms or squash, or with fresh veggies like avocado, sprouts, bell peppers, cucumbers,…), 1) tofu sandwiches with sprouts and pickles, 3) a bean bowl with corn, beans, avocado, and sprouts, 4) apple and peanut butter or ants on a log, 5) edamame and mixed berries from the freezer, and 6) avocado sardine toast. (Alma eats fish, but I don’t, so this one I make Derek fix for her.)

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