Ingredients
2 large eggs
handful of whole leaf spinach
half-handful of shredded carrots
half-handful of sliced, mild onions
your choice of oil and seasoning
garlic clove or two, sliced thinly
fresh grated nutmeg (optional)
As part of a personal initiative to reduce my consumption of meat, I’ve begun observing “no-meat Wednesdays”. Being a meatatarian nothing tastes or feels like flesh, so it’s a challenge finding worthy protein replacements. Bold tastes and pretty colors help dull the pain. Today’s foodie entry succeeds on all fronts. At heart it’s a frittata, however, I use overeasy eggs instead of an omelette. And here’s the super time-saver tip of the day: The spinach, carrots, and onions were purchased from a grocery store salad bar. Pre-prepped and cheap.
Assemble and prepare your ingredients. Then heat a seasoned omelet pan or spider. Add your choice of oil (enough to coat the pan good, plus some to saute your veggies. Crack your eggs into the hot oil being careful not to break the yokes. Flip the eggs once the whites have set. Cook them on the soft side and carefully remove them to a serving plate.
Add your onions and carrots to the pan, pouring in a little more oil if needed to prevent sticking. Lightly season with your choice of dry seasonings. As always, salt, pepper, and garlic are a great start. But if you wanna get freaky and try some mesquite seasoning, be my guest!
As the onion starts to soften, add the sliced garlic. Stir, then quickly add the spinach to the pan. Toss ingredients as the spinach begins to wilt. Grate a generous sprinkling of fresh nutmeg over the mix. When spinach has reduced and turned bright green, remove all and place over the fried eggs. Top with slivers of fresh Parmigiano-Reggiano if you like.
If you cooked your eggs on the soft side, the hot spinach topping should reheat them nicely without overcooking them. Mmm… when that yolk melts over the spinach. Perfection!