That was not what was initially planned for tonight, but I was real pooped after yesterday and spending the day organizing the kitchen, so I didn’t really feel like cooking. Mind you, the initial plan wasn’t much more complicated, but just enough to make me change my mind and opt for this one instead. In fact, I was supposed to make that meal yesterday, but given all the food that I had eaten during the day and the time at which I got back home, I ended up not even making supper at all.
This one is so very easy to make, perfect for those busy weeknights, or for those nights when you are alone and cooking only for yourself. It could also be a superb choice for lunch. It’s basically an egg white omelet, wrapped in a multi grain tortilla. I chose to dress mine with a little bit of arugula, toasted pecans and a few crumbles of blue cheese (my favorite combo!) but really, you could do anything you want. The kids don’t care much for arugula and blue cheese, so they chose to go with asparagus and mozzarella. You can just let your imagination go wild. So many different vegetables would go well in there: mushrooms, peppers, green onions, zucchinis, corn, peas, spinach… a few shrimps would be good also, why not?
Really, omelets are so versatile, I just love them! In fact, I had two today. One for lunch, and one for supper. And the one I had for lunch was stuffed with leftover eggplant from the other night’s sandwich and sauce from my tofu broccoli spaghetti. Weird, I know… but it was surprisingly good! How’s that for versatility!