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Everyday Vegetarian Omelette

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Everyday. Seriously everyday. Okay, maybe 5 days a week. When I haven’t had one… I crave it. It jump starts my morning and I know that I’m getting a healthy portion of those vitamin loaded leafy greens. Often I will have vegetables in the refrigerator that are chopped and ready to go for the week but I do love to run out to the garden in my cowboy boots and robe to pick the chard for that morning’s omelette.

Now, I’m sure this recipe is floating around out there somewhere, but I swear I came up with it myself due to what I had on hand. As I mentioned in a previous post, my garden and I have been out of step most of the season… except for the Swiss Chard.

Holy Swiss moly. It is still going strong out there!

IMGP5718Pull together your ingredients…

IMGP5724Saute your raw vegetables in a small amount of oil.

IMGP5730Once they have softened, add your greens and seasonings; salt, nutmeg and thyme.

IMGP5734Pour in your scrambled egg and wait for it to set. Then sprinkle on your cheese.

IMGP5736Once the egg has set, gently fold your omelette in half to melt the cheese.

IMGP5743Plate that little darling up and ENJOY!

Ingredients:

  • couple drops of olive oil
  • 1/4 sliced small onion
  • 1/4 red pepper chopped ~and/or~ whatever is in the frig… green peas, sauteed leeks, cooked asparagus, mushrooms
  • 5 or 6 or 10 Chard leaves… washed, stems removed and leaves chopped
  • pinch of kosher salt
  • Pinch of dried or fresh thyme
  • 3 or 4 swipes on the grater of fresh nutmeg- or a dash of dried
  • 1 or 2 eggs…  1 whole egg scrambled with a splash of milk or water
  • sprinkle of crumbled goat cheese, feta or whatever you like
  • Red Hot sauce, Sriracha or salsa garnish

Instructions:

Drizzle a tiny bit of olive oil into 8 in. nonstick skillet and heat to medium. Add onions and any other raw vegetables to the pan. Saute lightly until vegetables are soft. Add washed and chopped Swiss Chard (stems removed) to pan and let it wilt while stirring. Add salt, pepper, nutmeg and thyme folding all of the vegetables together. Cook over medium heat for approx. 3 to 4 minutes.

Once your Chard has soften and cooked, add your beaten egg(s) and gently swirl it around picking up the edges of the omelette to let the liquid meet the pan. After the egg has set up, sprinkle on your cheese of choice and fold the omelette in half. Allow to sit a couple of minutes for flavors to meld.

Garnish with Sriracha Sauce and fresh herbs. The creamy goat cheese compliments the spice nicely.

** If you find that there is too much liquid in the center of your omelette you can put it under the broiler in your oven on high for 2 or 3 minutes to set. Be sure to use an oven safe skillet and DON’T forget the handle will be/stay hot. I speak from experience!

 Tiny-Daisy

 




Jezebel Sauce Recipe

I found this recipe in a little cookbook that my sweet grandmother from Baton Rouge gave me when Farmboy and I got married. The title of the cookbook is called “Try It, You’ll Like It!” so when I saw this recipe I just HAD to try it and low and behold… I liked it and so did everyone else! The horseradish gives it quite a kick. It is a lovely accompaniment to sliced ham. I promise rave reviews…

  • 10 oz. jar pineapple preserves
  • 1o oz. jar apple jelly
  • 6 oz. jar horseradish
  • 1/2 can dry mustard. (1 1/2 0z. size)
  • 1 tsp. ground black pepper

Mix all ingredients. Let chill in refrigerator at least 1 hour before using.




Try It… You’ll Like It!

That is the title of a sweet little cookbook that my grandmother from Baton Rouge gave me when Farmboy and I got married. It was put together by the PEO Chapter E in Baton Rouge. After a quick google search I found this about the PEO:

One of the pioneer societies for women, P.E.O. was founded on January 21, 1869, by seven students at Iowa Wesleyan College in Mount Pleasant, Iowa. Originally a small campus friendship society, P.E.O. soon blossomed to include women off campus. Today, P.E.O. has grown from that tiny membership of seven to almost a quarter of a million members in chapters in the United States and Canada. The P.E.O. Sisterhood is passionate about its mission: promoting educational opportunities for women.

Cool. Who knew Shirley B was so cutting edge? This little paperback cookbook has been so much fun to discover. One of my favorite recipes is the Spinach Balls- they are a big hit at the holidays. Yum. I usually serve them on a platter with a little container of hot sauce on the side for dipping. I am no food blogger but I love to cook and occasionally will post recipes that are tried and true and worth repeating. The Spinach Ball recipe is from the Perky Parties section! Doesn’t that make you giggle… chuckle… smile? It does me. Here goes:

Try It- You’ll Like It Spinach Balls

  • 2 pkgs. frozen chopped spinach
  • 2 cups herbed stuffing mix
  • 2 med. onions chopped fine
  • 1/2 cup chopped celery
  • 6 eggs, beaten
  • 3/4 cup oleo (butter) melted
  • 1/2 cup parmesan cheese
  • 1 Tbl garlic salt
  • 1/2 tsp. thyme
  • 1/2 tsp. pepper
  • Tabasco to taste

Cook spinach according to directions. Drain very well. Mix all ingredients. Shape mixture into bite sized balls. Bake at 350 for 20 minutes. Makes approx. 50-60 balls. May freeze (freeze before baking).

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Look at that spinachy goodness! Now, dive in and shape the mixture into tiny balls.

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Ready for the oven!

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Browned on top and bottom and ready for a plate.

Oops! Forgot to take a picture of the finished product plated and ready to be served. Close your eyes and picture a lovely burgundy colored ceramic platter with these piled around a little ceramic container filled with hot sauce for dipping. Can you picture it? I have a bag of these little goodies in the freezer just waiting for the next occasion. I will try to post the plated version when they are cooked. It will look just like you imagined, I promise!




ABOUT

Hi, I'm Michelle. I am an artist/designer specializing in unique topiary themed illustrations for the Home & Gardener. I live on a farm in Upstate New York with my husband, aka Farmboy, my two children affectionately known as "La La" and "the Bean" and a small petting zoo of other family members.

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