a culinary experiment

[lagilman]

Came 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...

Comments

[paleologa.livejournal.com]

Maybe just a smidge of the crumbled feta? Would give the tang, though I've never combined it with pesto.

[kalligraphy.livejournal.com]

I'm trying to figure out how you go from scrambled eggs being too much effort to omelette being less effort? From my experience, the two main differences between an omelette and scrambled eggs is that an Omelette requires extra ingrediants and careful cooking to give the proper shape and texture. So I would classify omelette as being more effort, but vastly more satisfying. I myself am quite partial to cream cheese in my omelettes, in fact I typically have those once or twice a week.

[lagilman]

I've always had a touch with omelettes -- blend ingredients, and then just watch the edges, and they tend to turn out well. Scrambled eggs -- as I prefer them dry, with small curds -- requires more constant handling.

Of course, both are distant seconds to matzo brei, but it's not Passover yet...

[dianora2.livejournal.com]

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.

I, like dpva am fascinated that you feel this is easier than scrambled eggs. Hee.

[ex-fashioni.livejournal.com]

Hmm... capers maybe? A bit of diced red onion? With what you mentioned though, the first thing that came to mind was roasted red peppers.

And now I'm hungry, dang it, and it's nearly midnight. :-P