The title says it all. I picked up free range eggs at the farmer market today, brought in an early summer harvest of garden greens, and took a quick look in the fridge to see what looked yummy.
(Quantities are approximate).
2 large brown eggs (ok to use 3 if you are really hungry).
A little under 1/4 cup skim milk
1 shallot (chopped)
1 handful arugula leaves, coarsely chopped
1 large handful of baby chard, stems and leaf, also chopped
About two tablespoons of crumbled Feta cheese
4 oz of smoked salmon, flaked.
sea salt and ground black pepper to taste (I used about 2 grinds of sea salt and 10 of pepper)
While the shallot is cooking, whisk together eggs, milk, salt, and pepper, and set aside.
Caramelize shallot in olive oil in a nonstick skillet.
Add arugula and chard to the shallots, saute until limp.
Spread greens and onions mix to cover the bottom of the skillet.
Top with salmon.
Pour egg mixture evenly over everything.
Top with feta.
Cook over medium heat until eggs are nearly cooked through, then fold the omelette in half and finish cooking.
Serves 1 to 2 people.
Shallots: red or Vidalia onion
Arugula and Chard: spinach, beet greens, frisee endive, baby kale, dandelion greens