To solve this problem, I've adopted two new practices: 1. Making a couple of things over the weekend that I can freeze in the freezer (lamb curry or soup) or that I can reheat and eat all week (this is one of my favorites). 2. Always having the ingredients for an omelette on hand.
I think omelettes are nearly a complete meal on a plate (with a side of toast or another grain, of course). Protein and fat from two eggs, and (for me), green vegetables in the filling. They're also completely adaptable to your preferences. I've made bacon and fontina omelettes (post 10-mile run) and ratatouille omelettes. Omelettes with spinach, or simply plain, with cheese. They're hard to beat.
So the next time you're wondering what to make for dinner, don't over look this classic French dish. They're not just for breakfast anymore.
As published on The Daily Meal
3 scallions, whites and most of the greens thinly sliced
1 cup baby spinach
1 whole egg
1 egg white
Salt and freshly ground pepper
3 thin slices Gruyere cheese
Heat an 8–inch sauté pan over medium-high heat. Add a tablespoon of olive oil and heat until shimmering. Add the scallions and cook about 30 seconds. Lower the heat to medium, then add the spinach. Cook until it is wilted, about a minute or two.
Meanwhile, mix the whole egg and egg white together well, seasoning with salt and pepper. Pour the egg mixture over the spinach, immediately stirring the egg and spinach together with a wooden fork.
Once the egg mixture is in the pan, continue to gently stir the egg while shaking the pan, so as to gently combine the egg with spinach and to scramble most of the egg mixture (rather than letting the liquid pool). Add the cheese down the middle and cook until most of the eggs are set.
With a rubber spatula, lift the edges of the omelette to make sure it is not sticking. With the handle toward you, flip the far edge of the omelette towards the middle. Then, with your plate readied in front of you, and the pan in your right hand, flip the omelette onto the plate, rolling it into a log.