|clay egg crate, thrifted|
I found the above egg holder at the Clackamas Goodwill a couple months ago for $3, which made me inordinately happy, though since I prefer brown, free-range hens and their eggs to white (something about pasty, caged chickens), technically a white ceramic crate would better contrast with brown eggs. But I found a clay crate instead (though haven't yet come across its like online for sourcing) and that's okay.
For Monday brunch, I made a modified Spanish omelette/tortilla, inspired by Anna Thomas' in The Vegetarian Epicure, Book Two, pages 268-69.
- Wash the last of the small, "new," now-limp fingerling potatoes dug up from the garden beds last October, removing their protruding eyes, peeling off any noxious green skins, and cutting them into small dice.
- Chop an onion, and slide the potato and onion parts into a pan sizzling with olive oil.
- Add a generous dash of paprika, a handful of crumbled garden oregano (dried and plucked last summer), sea salt, and fresh-ground pepper.
- Cover the pan, stirring when remembering to limit sticking.
- Smear a dab of butter around a round, low, white baking dish with one's fingers.
- When the potatoes are tender, scrape the mixture into the casserole and mingle among the spiced potatoes and onion a chopped hunk of leftover cheddar.
- Beat six brown eggs with more salt and fresh pepper and pour the eggs over the casserole. (Rinse and save the shells in a small, plastic-lidded, stainless-steel bowl kept at the back of the fridge).
- Bake for 20-25 minutes at 350 degrees, until the eggs are puffed and bubbly and no longer runny, as detected with judicious knife thrusts.
- While the omelette is baking, run down to the garden beds, pull some weeds, and scatter months of accumulated, lightly-crushed eggshells around the kale starts bought and planted too late in the summer to have provided any real leafy-green winter bounty and which the slugs have already begun chomping on. (Ideally, the sharp-edged shells will provide slug deterrence and eventual post-decomposition soil calcium.)
- Let the omelette rest for five minutes and then eat while blogging and drinking yet another cup of microwaved café au lait.
|eggshells on kale|