a culinary experiment
Feb. 8th, 2006 03:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lagilmanCame in around 2 this afternoon, having been going since 7 am on two (dry) bagels and some tea. Was so tired, the thought of even reheating chili was too much work. But I woke from a catnap remembering that I had a couple-three eggs still in the fridge.
Pure protein. Excellent.
Scrambled eggs? Too much effort. Omelette. But what to put in it? I didn't have any of the usual fillers (bacon, cooked chicken bits, spinach, etc). Didn't want a plain herbed omelette, either. So.... what did I have?
The leftovers from making my winter pesto, is what I had. So into the whisked eggs went a handful of grated parm, some fresh crushed flat-leaf parsley, a dusting of white pepper, sea salt, and the usual toss-in of minced garlic. When the omelette was halfway set, I added a scattering of pignoli nuts, and folded.
Surprisingly yum. It needs something sharper, to contrast with the pignoli and cheese... maybe a smidge more salt? But I'd make it again.
And now, to finish my caffeine and get to the evening's work...
Pure protein. Excellent.
Scrambled eggs? Too much effort. Omelette. But what to put in it? I didn't have any of the usual fillers (bacon, cooked chicken bits, spinach, etc). Didn't want a plain herbed omelette, either. So.... what did I have?
The leftovers from making my winter pesto, is what I had. So into the whisked eggs went a handful of grated parm, some fresh crushed flat-leaf parsley, a dusting of white pepper, sea salt, and the usual toss-in of minced garlic. When the omelette was halfway set, I added a scattering of pignoli nuts, and folded.
Surprisingly yum. It needs something sharper, to contrast with the pignoli and cheese... maybe a smidge more salt? But I'd make it again.
And now, to finish my caffeine and get to the evening's work...
