Wednesday, July 2, 2014

Week 5 - omelet, watercress and cucumber salad with Dijon vinaigrette

Another week of nothing all too special, mostly inspired by these gorgeous fresh eggs I got from the CSA this week. An omelet and a salad is one of my favorite summer dinners, because it's filling but the stove only has to be on for a few minutes. The dressing I show here is pretty much the only one I make, I just love mustard so much. You can play with the proportions depending on how strong you like the mustard flavor or how thin or thick you prefer dressing to be. I made a side salad for this meal with watercress and a peeled and diced cucumber, both from my CSA.

Onion omelet:

-1/2 yellow onion
-2 eggs
-1 tbsp unsalted butter
-1/4 c cheese or more grated (optional/to taste; I didn't use any this time around)
-pinch salt (less if you're using a salty cheese like Parmesan)
-fresh ground pepper

Slice onion into very thin half moons. Crack both eggs into a bowl and beat with a fork until one uniform color, thinned out and slightly airy. Add pinch of salt and pepper. Melt butter in nonstick frying pan over medium heat. Once melted, add onions and a small pinch of salt. Cook for 5 minutes or until about 2/3 of the way cooked to your liking, stirring semi frequently so they don't burn. Turn heat down to low and cook for another 30 seconds. Pour egg mixture into the middle of the bowl and tilt pan around to evenly distribute onions and eggs around the pan. Cook undisturbed for two minutes. Run a rubber spatula around the edges of the pan very gently to help the middle cook evenly. Sprinkle cheese evenly over the surface if using. Keep an eye on the stove and cook until the eggs are as wet or dry as you prefer. I like eggs runny, probably cooked on low this way just for 4 or 5 minutes until just the minute before they're completely set. Turn heat off and shake pan gently, omelette should come loose from the pan. Slide out of the pan and onto a plate, folding it over on itself.

Dijon vinaigrette, for watercress and cucumber salad:

-1/4 C olive oil
-2 tbsp apple cider vinegar, or lemon juice, or white wine vinegar
-1 tbsp creamy Dijon mustard
-1 tsp or more to taste of finely diced shallots

Mix all ingredients together and stir vigorously with a fork to emulsify and combine. This keeps pretty well in the fridge for a few days in an air tight jar or Tupperware. I didn't include salt in this because some mustards are really salty, but obviously add salt and pepper to taste.

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