Now that I have harvest-able produce from the garden I have no excuse not to be cooking with it! I started by just adding greens to make the frozen dinners a little more substantial, filling and healthy.
Last night I had enough energy to actually cook from scratch. Lime and Chilli Squid was on the menu, made from fresh locally caught squid, chillies from a friend's garden and limes from the fruit and veg co-op.
This morning I decided to use some of the glut of eggs we have [two and a half dozen with more in the coop!] and make some omelettes.
For two very hungry people I used 8 eggs plus two extra egg whites [the 2 yolks I put aside for Ember to have]. It was probably a little too many for both of us, next time I think I'll try 6-7 eggs.
I added some roughly chopped greens fresh from the garden; silverbeet, spinach-beet, baby spinach, beetroot leaves, pak-choy leaves, coriander, parsley and dill.
Mix it all together and add some pepper [or preferred seasonings].
Pour half the mixture into a heated frying pan-I use a small dob of butter to stop it sticking. When it is cooked well on the bottom, fold in half, lower the heat and allow to cook for a few minutes. The inside will often be runny, so if you don't like runny egg, cook for longer. Serve.
Now I really suck at getting omelettes out the pan without turning them into a dog's breakfast in appearance. Half of mine came out ok...the other half, well...it still tasted good!
To Paul's I added 1/3 can of crush tomatoes, which made it even harder to flip and get out the pan...his looked like this!
And even Ember didn't miss out. She had a egg yolk 'omelette' which she enjoyed immensely.