the second recipe that i knew i could pull off on a working weeknight was the spinach and feta omelet. the technique she describes is a bit different than the one i usually use, so i followed it as closely as i could, although it’s hard to know exactly how hot the skillet should be, so i may have overcooked it in an effort to avoid raw egg, but the parts that weren’t overcooked were a wonderful texture and flavor (reminiscent of my old family favorite spinach souffle recipe).
the happy little dude has recently decided that he “hates eggs” so i just made him one with simple sharp cheddar and convinced him to eat half of it. mr. happy stuff was playing ultimate frisbee that evening, so i still have no idea if he would have liked it or not. again, not a new recipe, but a new (to me) technique that bears a repeat attempt.