The Broad Makes Breakfast

On Saturday night I was in the mood for a Greek inspired banquet: grilled chicken with roasted eggplant, squash, zucchini, onions, tomatoes, all tossed with olive oil, garlic and fresh thyme.  Along with this I served feta cheese, olives, pita bread and tzatziki sauce.  It was delish.   

In hindsight, perhaps I was a wee overambitious in my roasting, since I now have enough leftover vegetables in my fridge to feed a small nunnery.  (Do vegetarian nunneries exist, Kittie wonders?)  In lieu of my sudden surplus of roasted eatables, I've decided to prepare you a healthy breakfast.

Do you happen to own one of those mini Corningware dishes?  (The 16 oz size?)  My friend Karen gave me mine, (hi Kar-bear!) and I find they work quite nicely for omelette making. 

If you don't have one, a small, microwavable bowl will do just fine.  Give it a spritz with some cooking spray, and in a separate bowl beat together one egg, two egg whites and a dash of milk or water.  (I'm being healthy-ish today, hence the egg whites.)  Pour the egg mixture into the mini Corningware, then add the chopped roasted veggies, lots of crumbled feta cheese and maybe a pinch of pepper and salt.  (Feta is already kind of salty, so today I omitted the latter.)

Cook on High in the microwave for two minutes, then check to see how it's coming along.  At this point I usually run along the edge with a knife to make sure it's not sticking, though nothing should stick since you've greased the dish with cooking spray. 

Let it cook for another minute or so, until everything looks firm, and then slide that sucker onto a plate, pretty side facing up.  Careful, though, the dish will be hot! 

And it's as simple as that.  In mere minutes, and before you can say the words Sunday morning hangover, you'll have whipped up a beautiful, healthy, mostly egg white omelette. 

The bowl really gives it a cute little shape, don't you think?  I'm serving mine alongside some pita and hummus. 

Using this method, you can substitute my ingredients with anything you prefer.  In the past I've used cheddar, monteray jack, spinach, roasted red peppers, mushrooms...truly, the breakfast possibilities are endless.

Okay, now what to do with the rest of these damn veggies...minestrone, anyone?  Roasted vegetable dip?  Anyone for vegetable lasagna?

XOXO

PS: This is a super easy way to cook eggs, but you may have to use an SOS pad to scour your bowl afterwards.  It'll come clean easily enough, though.  (Just an FYI for whoever's on dish duty, though hopefully it won't be you, Dearest Reader.) 

Comments

[Karen]

I feel so warm and squishy inside because you mentioned me in your blog! I love it! It's like having your name in lights! :0)
Love you!

[The Odd Broad]

Love you too! xoxo