Sometimes, simple is best. Like when you spent the day spring cleaning and the Hubs helped Minutemen and British regulars all day at the annual reenactments for Patriot’s Day. So I decided to keep it simple and whip up some plain cheese omelettes with a garlic salad topper. I start them by melting butter and a little olive oil in the pans and swirl it to coat the pan. Add beaten eggs mixed with cream or milk and some salt and pepper. Plan on two eggs per person.
As the eggs start to cook, move the edges back and let more eggs run in. Eventually the eggs will solidify and I add little bits of mozzarella cheese. Cook through and then fold over once, lower heat and cook for about another two minutes.
Meanwhile, back in a bowl, toss some arugula with chopped tomatoes, minced garlic, chopped basil, olive oil, red wine vinegar, salt and pepper. Slide the omelette onto a plate and top with the salad. Quick and easy! In fact, simple!
(Oh, and notice the omelettes are yellow for April’s color challenge!)