When I don’t know what to make for second breakfast (or lunch or dinner), which happens quite often in the summer, this easy omelette + salad is it.
It’s a really good, really obvious combination — creamy, herby eggs and brightly-dressed baby lettuce, with the Fuerte avocado I thought of every day when I was in France.
And while my omelette technique needs work, so does my tan.
Chive and Goat Cheese Omelette
(adapted from Saveur)
2 TB or more finely chopped chives (basil and tarragon are nice, too)
a splash of milk or cream
salt + pepper
1 TB butter (you can use less)
2 TB of goat cheese
Whisk the eggs, chives, and milk or cream with a big pinch of salt + pepper together in a bowl. If you’re having this with a salad, plate that now.
Melt the butter in a pan over medium heat. Pour in the eggs. Stir with a rubber spatula just until the edges begin to set, about one minute. Leave it to cook for about another minute, until the center is almost fully set.
Spoon the goat cheese down the center and roll it up. (If you’re not feeling the rolling, you can just fold it.) Cut it in half if you’re sharing, plate, and serve.
And just in case you’ve never made your own salad dressing, one of those things that sounds way fancier than it is, here’s my go-to recipe.
Vinaigrette for a Green Salad
(adapted from le bf’s dad)
For several salads.
2 TB honey
2 TB good mustard
2 TB apple cider vinegar
6 TB extra virgin olive oil
salt and pepper to taste
Whisk everything together. Add salt and pepper to taste. Keep it in a jar in the fridge. Shake or stir before each salad.