[Eating Rainbow | Yellow | no. 7 Eggs]
Of all the foods that are yellow, perhaps the healthiest, cleanest, nutrition-est (huh?) is…
…the banana. It is called the World’s Perfect Food or something, isn’t it?
But we hate bananas, so we’re not posting about them.
Instead, we’re going to submit that the best yellow-colored food out there, nutritionally and taste-ually speaking, is…the egg.
And the New York Times’ Recipes for Health section supported us. Sort of. They did an entire week on eggs in the for of frittatas. We couldn’t just straight up copy the New York Times, so after sitting propped up in our bed thinking fondly of eggs for a few hours (wait, you don’t fantasize about eggs while in bed?!), we actually thought we would write about scrambled eggs.
One of the 100 Things to Do Before We Die is to make perfect scrambled eggs, and what better time than now to practice (and fail) hundreds of times, leaving us with plates full of semi-perfect scrambled eggs to eat? We wanted to test a variety of techniques — from low-and-slow to high-heat to microwave — and experiment with different types and colors and ages of eggs and shout the final word on which one is the best of the best of the best.
But then we dug a little deeper into the Recipes for Health and saw the week on quesadillas and how they are the perfect vehicle for vegetables, leftover or otherwise. We had a slight issue with quesadillas, though, because we didn’t think blobs of oozing fatty cheese and useless, empty carbs in the tortillas deserved to make it into the Recipes for Health.
But switch out the flour or corn tortilla for a thin, vitamin- and protein-rich egg “crepe” and weigh heavier in favor awesome vegetables like kale and onions over cheese, and we have something of a winning combination that we call a “quesattata.”
Or perhaps a “frittadilla.”
Omelet with Kale, Red Onion, and Goat Cheese
The following recipe outline a general method for making the egg omelet. We filled with ours with leftovers in the fridge — some sauteed kale, onions and goat cheese. Use whatever you find in your kitchen. We’ve used canned beans, too.
for each serving:
3 large eggs
pinch of salt, pepper to taste
1 tablespoon olive oil
about ½ cup cooked vegetables, we used kale and red onions
2 tablespoons of any cheese, we used goat cheese
Make omelets one at a time.
Crack 3 eggs into a small bowl. Beat well with a fork or small whisk. Stir in a pinch of salt and pepper to taste.
In a 12-inch non-stick skillet, heat olive oil over medium heat. Pour beaten eggs into the pan and swirl the pan to spread out evenly.
Let the eggs set, about 30 seconds. Slide a spatula under the omelet, tilt the pan, and let any uncooked egg run underneath. Cook for about another 30 seconds, then using the spatula the best you can, flip the omelet over in the pan and lace warmed vegetables on half the omelet, dot with cheese, then fold the omelet over and remove from the heat.
Slide the omelet out of the pan onto a plate.