You know when you get home at 9 pm, and you are starving, and you have no idea what to cook. Well, that happens to me somewhat often I am an over programmed adult– every night, I have more than one thing to do after work and run from one activity to the next. It’s ridiculous.
So last night, I went from my (awesome for its results/terrible because it makes me work so hard) bootcamp to another meeting and then home. I had to look presentable for the meeting– my version of presentable: wiping off the sweat, adding deodorant, body spray, and some clean clothes. Not clean or great, but it works.
I know- disgusting. But this is my life.
Well, back to dinner. Got home, and Austin is hungry too…but he was waiting for me. So what’s for dinner?
I remember reading about a great omelette from the Cookin’ Canuck and decided to make my version, since the recipe on my computer was soooo far away (aka in the next room). But it was pretty delicious and some of the same ingredients too! Great dinner but also for the more traditional meal of breakfast.
- 1/2 tbs olive oil
- 1 garlic clove, minced
- 1 bag, fresh spinach
- 3 eggs
- 2 tbs milk
- 1/3 can diced tomatoes, drained
- 1 spoonful sundried tomatoes
- 1/4 cup grated mixed cheese
- Parmesan cheese
- Servings: 1 (I made an omelette in 2 fry pans)
- Difficulty: easy
Heat the olive oil in a small nonstick skillet set over medium-high heat. Add garlic and cook until browned. Add bag of spinach and wilt. Remove from pan and set aside.
In a medium bowl, whisk together the eggs and milk. Add egg mixture to skillet and, with a heat-resistant spatula, immediately start to push the egg from the bottom of the pan, tipping the pan to move uncooked egg into empty spots so that all of the egg gets cooked.
When the egg is mostly cooked, but still slightly liquid on top, add spinach, tomatoes, sundried tomatoes, and cheese.
Fold the egg over the fillings. Slide the omelet onto a plate and sprinkle with parmesan cheese. Serve immediately.