Sunday, October 30, 2011


On a pretty regular basis we are the recipients of dozens of farm fresh eggs when my in-laws visit from Michigan. They pick them up and deliver them to us and all of my sister-in-laws. The last time they came I think both of my in-laws picked up eggs without knowing the other had and they brought a surplus. We ended up with dozens (and dozens) of eggs. So, we have been having a lot of eggs: omelets, poached on taost, hard boiled, frittatas, baking them in breads, and more.
Grace and I have been eating a lot of spinach, green onion, and cheese omelets. We like them with ketchup...and toasted bread. We eat them for lunch when it's just the two of us. I usually put a whole egg and two egg whites in the omelet so that it is a little lighter. How do you like your eggs?

Spinach, Green Onion, and Cheese Omelet
1 whole egg and 2 egg whites
a splash of milk
salt and pepper to taste
a small handful of fresh spinach
1 green onion
1/4 cup (more or less) of your favorite cheese
Heat a pan over medium low. Melt a small pat of butter in the pan. Crack the eggs into a small mixing bowl with the milk, salt, and pepper. Mix thouroughly. Add to warm pan. Sprinkle egg mixture with spinach (I like to tear the leaves before tossing in) and I cut the green onion with a pair of kitchen shears directly into the pan. Once the bottom of the omelet is set, lift up the sides with a spatula and tilt the pan to get some of the uncooked liquid to go underneath and cook. Alternately, I sometimes let the bottom set up and then broil the top for a few seconds to finish cooking. Sprinkle with cheese and fold over to serve if desired.

We also like to mix in some of these from time to time : feta cheese, ham, mushrooms, or roasted veggies.

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