It's not wise to skip grocery-shopping when you know you're low on staples, but I was sleepy last night and needed to get home to feed the cats only a little later than normal because Tam (who usually gets their evening meal) was out of town for the day.
But I had and there I was at 0500, hungry and wondering what I could come up with. Eggs we had, but no breakfast meat. Bread but I didn't want to just do toast... Half an onion, some black olives, some hard-toasted French bread rounds (think giant croutons) left over from Midwestern "chili"* the other night and a little balsamic bellavitano cheese: clearly, the Fates wanted me to have an omelet!
A couple of the rusks broken up and with some water over them sat and soaked while I chopped and cooked a little onion (with black pepper and paprika). I beat two eggs into the bread and water with a pinch of sage and thyme, took the onion out and poured the eggs into the pan. Once the omelet was starting to set, I added most of the onion, diced cheese and a few olives, folded the omelet and finished it: yum!
That combination works well. Sorry, I ate it as soon as it was plated rather than taking a photo.
* The skeptical quotes are a compromise, as Tam and people in the southwestern U.S. look askance at what we call chili up here in soybean-and-corn country. It's a flavorful stew with ground beef, canned tomatoes, red kidney beans, onion, a little chili powder and, typically, elbow macaroni. I skipped the pasta and added a small can of mild green chilis, some hot Italian sausage with the beef, a single fresh tomato along with the canned, and good dark chili powder. It's still nothing a Texan would call chili, so I put the word in quotes or name it by describing the contents, in order to avoid a long conversation on what does and does not constitute chili. In truth, "chili" is whatever you call chili, usually a red stew with meat, much as "science fiction" is whatever science fiction readers read, usually about the future.
BUILDING A 1:1 BALUN
2 years ago