Max has been working nights lately. Aside from me being lonely and him being sleepy it also means he eats dinner when he comes home at breakfast time. Hence Brinner! It's difficult for me to come up with things that aren't breakfast food during this time of the day. I am definitely a breakfast person, ad would eat eggs, bacon, sausage and biscuits for every meal if I could. Alas, Max needs a bit more variety.
This morning I was a bit at a loss of what to make. We had just gotten home, Max was poring over our bills and bank accounts, and I was dealing with the feeling of zero inspiration which has been plaguing me in the kitchen lately. It's not that I don't feel like cooking, it's just nothing seems worth the effort.
I finally decided to put to use some artichoke hearts and sun dried tomatoes we had from a different recipe. Garlic, oregano, basil and some Parmesan cheese and voila! Italian omelet. I added a side of garlic toast and prayed that it would taste good.
To my delight it worked! Max was extremely happy, and told me it tasted like a Victorian parlor (crowded, busy, and comforting) which was a very Max thing to say. Unfortunately, by the time we thought to put it on the food blog the plate was empty. None the less, here is the recipe.
Italian Omelet (feeds 1 hungry husband)
4 large eggs
2 cloves of garlic, minced
1/3 can artichoke hearts, chopped
2 sun dried tomatoes, chopped
1/2 -3/4 cup of Parmesan cheese, shredded or powdered if you have the cheap stuff
Dried oregano
Dried basil
Paprika
Salt and Pepper
Mince garlic and place in an oiled pan over medium heat. After cooking for about 5 minutes add in artichoke hearts and sun dried tomatoes. As they are warming whisk eggs, salt and pepper. Add eggs to the pan and sprinkle with cheese, oregano and basil. When the omelet is done plate it and sprinkle a little more cheese and some Italian seasoning on top.
Serve with toast or garlic toast.
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