Are you one of those people that just adores breakfast for dinner? Then you're like me - there's something so comforting and satisfying about having an omelet or pancakes or waffles or perhaps oatmeal for dinner. So this evening after what has seemed like relentless rain, grey, icky weather I decided to opt for comfort for dinner -- breakfast of course!
What went into tonight's omelet?
Egg whites
Asparagus
English Peas
Broccolini
Chives
Scallions
Coach Farm's Extra Aged Goat's Cheese Grating Cheese Log (Coach Farm's extra aged goat's milk cheese that is grate-able and perfect for that bright citrusy tangy bent in your omelet)
Simple and bright, it is the perfect meal on a grey evening of this sort!
Saute the chopped up asparagus, english peas, broccolini, chives, and scallions with some EVOO, cooking white wine, sel de la guerande, and thyme. Cook over low heat for approximately eight to ten minutes.
Meanwhile crack three egg whites into a bowl with some sel de la guerande, black pepper, thyme, and a drop of crushed red pepper. Whip till the eggs are fluffy. Pour into an already warm skillet over low heat. Once the egg whites go opaque grate some of your aged Coach Farm goat's milk cheese over the top to let it melt into the eggs. Cook for another three to four minutes and then top your eggs with your green veggie melange, cook for another few minutes and top with a little bit more goat's milk cheese and a sprinkling of sel de la guerande, black pepper, and crushed red pepper. Place on a plate and enjoy with a glass of Pinot Gris!
Here's to better weather and brighter summery days in the near future!
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