Lately I've been trying to think of recipes that incorporate the produce I've got growing right in my backyard. This morning I went out and picked a handful of arugula, cherry tomatoes, a pablono pepper, a zucchini the size of my arm (no joke) and a handful of green beans. Well this is what I decided to go with.
3 T. milk
salt and pepper
2 T. butter (or olive oil)
5 large arugula leaves
a handful of cherry tomatoes or diced tomatoes
crumbled feta (however much you would like)
Whisk the eggs, milk, dash of salt and pepper in a bowl till slightly fluffy. Place 1 tablespoon of butter in a medium saute pan on medium heat. Once butter has melted and you have covered the bottom of the pan add the egg mixture. Keep on heat for 3-5 minutes. If the bottom begins to brown too much, turn down heat. When the eggs are close to cooked I like to flip it over (if you can keep it in tact) so that it is cooked all the way through. After a minute take omelet of pan and place on serving place brown side down. Sprinkle feta on half of the omelet. In the same saute pan add the last tablespoon of butter and add tomatoes. Cook for about 2 minutes and add arugula. You can lightly salt and pepper the vegetables. After a minute (you don't want the arugula to completely loose shape) take off heat and add to the half of the omelet with the feta and fold the top half over. A 4 egg omelet is usually shared between martin and I; if you're making it for 1, use a smaller pan and cut back to 3 eggs. Enjoy!