A while back I was on this kick of eating something green. No matter what we had for dinner it had to include a green vegetable. I wanted to make sure we were getting our recommended daily allowance of dark, leafy greens, though on occasion an avocado sufficed as our green thing. This new rule for eating something green sometimes crept over into other meals such as breakfast, as in the case below.
One weekend morning I was shuffling around the kitchen drinking my coffee and trying to decide what sounded good for breakfast. As I opened the refrigerator and started to look around my eyes spotted eggs, some arugula that needed to be eaten so I grabbed them and a block of Parmesan and got to work.
I am not sure what gave me the idea but I decided to add the arugula directly in the whisked eggs before pouring them into the pan. It was an amazing discovery. For some reason the arugula does not wilt while the egg cooks, resulting in a very fresh, tasty omelette.
These directions may seem odd at first, mixing the arugula into the whisked raw eggs, but it really works. Here’s what you do:
(Makes one large omelette)
Butter, or oil of choice, for skillet
Splash of milk or cream
Salt & pepper to taste
1-2 cups fresh arugula
1/4 cup freshly grated Parmesan cheese
Break eggs into a bowl, add splash of milk or cream, salt and pepper, and whisk well.
Stir in arugula so that it is well-coated in your egg mixture.
Heat pan to medium-high and add butter.
Once the butter stops sizzling, pour your egg mixture in and swirl around pan.
Using your spatula, push the outer parts of the cooked egg toward the middle while tilting your pan to allow the uncooked egg to run into the empty part of the pan to cook.
Continue this until the egg is nearly set in the middle. You may need to reduce your heat to medium to avoid overcooking. It is a fairly quick process and should only take about 5 minutes or so.
Using a large, flat spatula, gently flip the egg over.
Immediately sprinkle your Parmesan cheese onto one side of the omelette and fold over. After one minute flip the folded omelette over and allow to warm another minute or so.
Serve immediately with chopped parsley and homemade buttermilk biscuits, with butter and honey. (My mouth is watering just thinking about them!)
Ps. I forgot to add the egg in the recipe for the biscuits and they still turned out delicious. You wouldn’t even miss them.