The only recipe I’ve posted over the past couple weeks was for a cocktail. However delicious this cocktail may be, we all know it’s not a meal replacement, and I enjoy posting recipes that are good for you & easy to make. (The main requirement, however, is that they taste good.)
The lack of recipes is somewhat telling but not entirely poignant either. The past couple weeks, I’ve had a general feeling of malaise that’s clouded my usual joyfulness & induced a laziness I had hitherto unknown. [I’m employing something called “hyperbole” here because I wasn’t actually that lazy, but the the word “hitherto” makes me laugh. I’ve never used it in writing… until now.] I’m blaming the “out of it” feeling on the change of seasons, & I’m pretty sure that once spring arrives in full force, the malaise will evaporate as quickly as it arrived. Moods are natural, and they come & go. That is always the consolation.
I’m getting back on track this week with cooking, however, because I feel so much better when I make my own food. The whole process of cooking, from picking out ingredients to serving, is therapeutic, and it’s undoubtedly healthier to cook one’s own food. Plus, it’s always fun to share food with friends.
As I’ve mentioned here and elsewhere on this blog, I LOVE the New York Times‘ Recipes for Health section. Delightful and tasty, these recipes haven’t disappointed yet. This omelet recipe looks great & serves as a bit of a fridge-clean-out too. Just what I need. Happy omelet-making! xo, m
PS- I wish WordPress had a footnote feature. I use footnotes endlessly in essays, often unnecessarily, because they let me ramble when I feel like rambling. (I recognize that this isn’t a good practice.) I use parentheses on here to enclose random rambles that are only tenuously connected to the topic at hand. But if I had footnotes? Wow. That would make this blog so much easier to read & so much fun for me to write!
Greek Baked Omelet with Squash, Leeks, & Mint
Greeks often add yogurt to their omelets, which contributes calcium, protein, and bacteria long believed to help digestion. Yogurt also gives the omelet a light, fluffy texture. Make this with winter squash in winter and with zucchini in summer.
2 tablespoons extra virgin olive oil
1 leek, white and light green parts, cleaned and chopped
2 garlic cloves, minced
3/4 pound winter squash or zucchini, cut in 1/4- to 1/3-inch dice
Salt and freshly ground pepper to taste
1/4 cup chopped fresh dill
2 tablespoons chopped fresh mint
1/2 cup drained yogurt or thick Greek-style yogurt
1/4 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees.
Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.
Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.
Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.