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Omelette (Spring)

12 thin asparagus spears
2 tbsp minced chives
2/3 cup grated Gruyere cheese

Steam or blanch asparagus until just tender. Place 6 spears in each omelette, with tips poking out both ends.

Sprinkle with chives and Gruyere and heat through to melt the cheese.

Omelette (Summer)

1 medium zucchini
1/2 cup cherry tomato salsa
1/2 cup grated Parmesan

Cut zucchini in 1/4" thick half-moon slices. Saute in a splash of olive oil until tender. Season with salt and pepper. Divide sauteed zucchini, salsa and cheese among omelettes and heat through.


1 pint cherry tomatoes, red, yellow or both
1 garlic clove, minced
3 scallions, greens only, minced
1 Tbsp balsamic vinegar
2 Tbsp chopped fresh basil
salt and cracked pepper to taste

Slice cherry tomatoes into quarters. Toss with remaining ingredients, season to taste.

Omelette (Autumn)

1/2 bunch spinach, washed, stemmed, wilted
3 tbsp romesco sauce
2 tbsp crumbled feta cheese

Squeeze out excess moisture from wilted spinach. Divide spinach, sauce and feta among omelettes and cook until the cheese melts.

1 slice sourdough bread
2 tbsp olive oil
2 red peppers, roasted
2 tbsp sliced almonds, toasted
2 tbsp pine nuts, toasted
2 garlic cloves, peeled
1/2 tsp paprika
1/4 tsp cayenne
1 tbsp balsamic or red wine vinegar
1/2 cup extra virgin olive oil
1/2 bunch italian parsley, chopped
1/4 cup chopped mint
1/2 tsp cracked pepper
1/2 tsp salt

1. Cut bread into cubes Heat olive oil in a skillet and add the bread cubes. Saute until the bread is golden and crispy.

2. In food processor, combined toasted bread, roasted peppers, almonds, pine nuts, garlic, paprika and cayenne pepper. Pulse to combine. Add remaining ingredients and pulse again to mix, careful not to puree the sauce entirely. Season sauce to taste.