The secret to my cooking is taking leftover ingredients and whipping them into something special. I don’t go to the store to get elaborate ingredients for my recipes – it’s just not my style. I love the challenge of coming up with something different and unique each time I cook. The leftover ingredients are still fresh, they might just be a small amount leftover from the last time they were used in a recipe. Gotta use it up – it’s just who I am.
I love fresh arugula, and I love arugula in a cooked dish – not enough to wilt it, but to still keep that nutty crisp freshness intact. An omelette is a perfect vehicle for that.
Not, there’s not much of a recipe for an omelette, it’s just an egg in a pan that you keep lifting around the sides to create a flat eggy wrap for your center ingredients.
I chopped the tomatoes in advance, and I also chopped up some shalloty goodness in there as well. I could have used onion, but I had a leftover shallot – adding a nice sweet flavor to the mix. I might just use it now on in my eggs, after all!
I cooked the tomatoes and shallots in the pan first, to soften them and caramelize the shallots. Then I removed them from the pan and put them in a small plate to hold for my next step.
Cook the eggs in a pan – I used egg beaters, but if you want to just mix up a couple of eggs in a dish, you can do that, too. Your call.
When the egg is still a little wet in the center so the ingredients will stick to the egg, I added my ingredients.
Tomatoes, first, then shallots. I had a box of crumbled feta cheese that I just poured on.
Arugula I always add last – this way, it’s on top, and will peek out of your omelette.
Salt and pepper to your liking, and season with your favorite herb.