Updated: 08/06/2018 4:32 PM | Print Story |  Email

Monday Night Meal: Leftover Grain Omelettes and Scrambles

This easy omelette is good at any meal of the day, breakfast, lunch, or dinner. It’s also a way to add more whole grains to your life: just cook a batch of quinoa to eat throughout the week, and use it for dishes like this. Robin Asbell stopped by to share a tasty breakfast for dinner idea.

Serves 2
4 large eggs
1/4 teaspoon salt, divided
1 tablespoon extra virgin olive oil, divided
1/2 cup chopped onion
1 medium roma tomato, diced
1 cup chopped vegetables, cauliflower, broccoli, kale
3 cloves garlic, minced
1/2 cup cooked grain
1/4 cup (1 ounce) shredded cheese

Whisk the eggs and half of the salt in a small bowl and set aside. In a large sauté pan, heat 2 teaspoons of the olive oil and add the onions, tomato, and if you are using firm veggies like cauliflower, add that too. Sauté until the onions are soft and golden. If the veggies are still crisp when pierced with a knife, cover the pan and cook on low for 3 minutes. Add the garlic and remaining salt and stir for a minute. Stir in the cooked grain, then take off the heat.

In a medium (10-inch) sauté pan or cast iron pan over high heat, pour a teaspoon of olive oil and smear it around with your spatula to cover the pan. Whisk the eggs vigorously for a minute, then pour in the pan. Reduce the heat to medium and cook until the eggs are firm and browned on the bottom, with only a thin layer of soft egg on top.
Re-heat the vegetable mixture and stir in the cheese, then spread the mixture on half of the omelette. Fold the eggs over the grain mixture and cook for a couple of minutes, just to melt the cheese and finish cooking that top layer of egg.

Slide the omelette onto a plate, carefully cut in half and transfer half to another plate. Serve hot.


Easy Tomato Salad
Serves 2

2 medium heirloom tomatoes, cut in wedges
1 small cucumber, peeled and sliced
1 scallion, chopped
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
½ teaspoon salt
½ teaspoon black pepper
1 handful fresh basil, chopped

Place the vegetables in two salad bowls. In a jar, combine lemon juice, olive oil, salt, and pepper and shake to mix. Pour over the tomatoes, add the basil, and toss gently. Serve immediately.