So I might be a Bostonite these days, but my stomach is still on NY time…meaning I tend to eat dinner when most people in Boston are getting ready for bed. Perhaps it’s because I don’t have any hungry mouths to feed on a regular basis (although my roommate has hinted my cooking skills should be shared with his taste buds) or perhaps because I usually end up eating lunch at 2 pm (time is a slippery slope I suppose). Tonight of course was no exception since I didn’t return to my apartment 8:30 or so. I quickly realized I wasn’t going to cool a full-fledged meal, so I went for something quick instead.
After a brief perusal of my kitchen inventory, I picked out eggs, chives, ricotta, tomatoes, and pine nuts to make an omlette. I love eggs, and I love breakfast for dinner, or breakfast for lunch or just breakfast for breakfast.
I fried up the tomatoes first, leaving the pulp in the pan to be mixed in with the eggs. I prefer the one yolk/ 2 whites combo, with a couple added tablespoons of milk to make the eggs fluffier. Just a few dollops of ricotta in the middle, plus the chives, pine nuts and tomatoes. A bit on top as garnish and I was finished. Done in under 10 minutes…approximately the amount of time it took me to eat it.
As a side note, I promise I’ll have some actual recipes on here later this week/next week. I have an upcoming dinner party at my apartment for about nine people, which requires planning, unlike an omlette.
