On my way to a friend’s house in Newport Beach on Monday, I snuck in a visit to our favorite nursery: Roger’s Gardens. In honor of the Season, they’ve got all sorts of holiday lights up. They also have a lot of fake Christmas trees. ???
OK, I won’t judge.
While I was there, I picked up some more lettuce, so… the aging arugula in the vegetable box has got to go. Sorry, rugie, I still love you. I’ll buy more of you next time I visit Roger’s. Then I’ll have Barry plant you.
What did I think I was going to do with a bunch of aging arugula, leftover prosciutto and an old shallot? I stared blankly at Barry for while, the same way our dog confusingly stares at me when I sing:
Pay no attention to the cardboard in her mouth… or the debris of toy by-products on the floor. When it was evident that Barry wasn’t going to let me interrupt his morning latte / crossword puzzle / Sudoku routine, I looked back at my dog until I won the staring contest. Then I figured I’d start breakfast.
Enter the RGB omelet: egg + deli meat + leafy green + bulb + cheese.
Omelets are just supposed to be sleeping bags for refrigerator has-beens. Lucky you, the formal recipe is pretty good. Lucky me, I found a way to use the arugula I just yanked. Just know that chard, spinach, beet greens, pancetta, bacon, chevre, parmesan, feta, cheddar, triple cream, brie, mushrooms, sausage, bell peppers, tomatoes, etc. all work great too, if that’s what you have.
Breakfast was good. Our omelets were enhanced with a tangerine per person and a glass of orange juice. Who needs Vitamin C tablets?! Unfortunately, now I get to balk at the calories I just consumed. Are we really talkin’ 22g of fat in one omelet? 😯
Time to go plant more lettuce. [K]
Arugula, Prosciutto and Gruyere Omelet
~ Ingredients ~
- ½ tbsp. olive oil
- 2 oz. arugula, rinsed clean
- 1 ½ oz. gruyere
- 1 shallot
- 1 oz. chopped prosciutto
- 2 eggs
- ¼ tbsp. butter
- Optional: 1 tsp. herbs (e.g. chive, oregano, parsley, thyme, scallions)
- Optional: 1 tsp. sour cream
~ Preparation ~
Preparation Time: 20 minutes
Chop shallot and set aside.
Finely grate gruyere and set aside. Larger grate won’t melt in time.
Chop prosciutto and set aside.
Light beat 2 eggs with a fork in a prep bowl (adding herbs, if using); set aside.
Heat 7” non-stick skillet. Sauté shallot for about 5 minutes, until soft and translucent. Add arugula and cook another 3 minutes, until shiny and wilted. Throw in prosciutto to warm up; then place into prep bowl.
In same non-stick skillet, heat up half of the butter, and then add in half of the beat egg mixture. With a wooden spoon, swirl the egg around for a couple of seconds until the egg begins to set; then stop touching it. When the omelet begins to set, shake it loose and add in half of the gruyere cheese in a strip in the middle of the omelet. Then add half of the sautéed arugula mixture on top of that strip. Using a spatula, fold over a third of the omelet. Then slide it onto the plate while folding it a second time to make a tri-fold. Set the omelet with the seam-side down. Serve immediately. Plate immediately.
- Repeat step # 6 for second omelet; serve immediately.
Nutrition content per serving: 264 calories, 3g carbs, 16g protein, 22g fat, 0g fiber
Cost per serving: $1.76
Source: Rustic Garden Bistro