Herb Omelet

It's almost spring and it's time to break out the herbs!

This is a simple and flavorful "French" inspired Herb Omelet.  It's cooked ultra thin, almost like a crepe.  Using herbs you have on hand, fresh or dried lends a delicate flavor boost to an otherwise ordinary omelet.

If you recall, I'm not really and egg person!  But my experimentation continues and I must say, that are starting to grow on me...a little bit.    I think it's all the additions to the eggs that make it not so blah!  Who'd of thought?

This omelet is light, and although we had it for breakfast it could easily be served with a fresh mixed green salad and a glass of dry white wine and be perfect for a light spring lunch, Parisian style!

Herb Omelet

serves 4

8 eggs

1 T. milk

salt & pepper

1 T parsley, minced

1 t. thyme, minced

1/2 t. herbs de provence

2 T butter

In a medium bowl whisk together the eggs, milk, salt & pepper to taste.  Add the parsley, thyme, and herbs de provence and whisk until eggs are frothy.

Melt 1/2 tablespoon of butte in a small nonstick skillet over medium heat.  Pour in 1/4 of the egg mixture.  Cook until the eggs just begin to set, approx. 1 min.  Using a rubber spatula stir the eggs around the pan letting any uncooked egg run to the bottom of the skillet.  Stop stirring and allow eggs to cook until set, making sure that eggs are evenly distributed in the pan in one whole piece.  

Gently loosen the edges of the omelet with the spatula, then fold one side to the middle, then fold the opposite side to the middle into thirds.

Slide omelet onto the serving plate and serve.  Repeat with the remaining eggs and butter.

Black Bean Burritos

Ole!

Got to put dinner on the table fast with little fuss??  Lean toward making burritos!  Not just any burrito.  How about a spicy black bean and meat burrito?  Sounds good huh!  These little babies whip up in about 20 minutes and provide you with a hearty meal with flavors that will have your mouth going MMMnnnn!  A healthy mix of black bean dip, along with ground sirloin is your base. Add in some salsa, spices, and cheesey goodness...oh boy, such a great combination.  You may remember the black bean dip from another of my recipes, Black Bean Tostadas.  Click on the link to visit that recipe as well.


Burritos are easy to make, kid friendly, and hubby's love them too!  The lend themselves to many variations, but I think these Black Bean Burritos have just a little bit more zip to them!  Serve them with a side of rice and a mixed green salad and you have a great meal!  Or....put the rice in the burritos!


Method Pics:

 


Try them soon, and don't forget to let me know what you think!

Black Bean Burritos


serves 4


1/2 lb ground sirloin
3 T. red onion, diced finely
1/4 - 1/3 c black bean dip
4 T. salsa
1 t chili powder
1/2 t cumin
1/4 t red pepper flakes
salt & pepper to taste
1 c shredded Monterrey jack cheese
4 burrito sized flour tortillas
sour cream, salsa, green onions, as toppings (optional)


Preheat oven to 300 degrees.


In a skillet over medium high heat, brown the ground sirloin and the red onion until cooked through.  Add the black bean dip, salsa, chili powder, cumin, and red pepper flakes.  Stir until all ingredients are combined and items are starting to bubble.  Turn down heat and add salt & pepper to taste.


Tear off 4 sheets of aluminum foil and set a tortilla on each sheet.  Using 1/4 cup of cheese for each burrito, spread half of each portion, or 1/8 cup on the tortilla.  Top with one quarter of the black bean mixture.  Top with another 1/8 cup of cheese.  


To roll burrito, fold side in toward the middle and roll up from the bottom.  Wrap in the aluminum foil.  Repeat creating the burritos with the remaining black bean mixture.  Folding each one and wrapping in foil.  Place all burritos in the oven for 5 min to melt the cheese.  Serve.  Variation:  Add Spanish rice to the burrito and reduce the amount of ground sirloin used.  

Baked Ravioli

Sorry, I've been a little remiss in my postings this week.

I've been under the weather.  Every time I travel in an airplane I seem to catch some bug.   A nasty cold is not my idea of fun.  Maybe I should travel with a gas mask!


So this post is going to be short and sweet.  Like this dish.  Need dinner fast?  Want some comfort food?  This fits the bill and will tantalize your taste buds, and satisfy your tummy.  Kids love this one too!  To make this go quicker I suggest using fresh pasta you can buy in the refrigerator case at the grocery store.  Frozen will work to if you like.


Baked Ravioli lends a homely comfort feeling and is great with the addition of a side salad for a complete meal.  Add a little crusty bread and you are good to go.   Dinner is on.!

Baked Ravioli


serves 5 - 6


2 9 oz. pkg. fresh cheese ravioli
1 25 oz jar of marinara or tomato and basil sauce
2 garlic cloves, minced
1 t dried basil
1/2 c part-skim mozzarella cheese, shredded


Cook ravioli in a large pot of boiling water, as per package instructions.  
Preheat oven to 375 degrees.


Coat a medium casserole dish with cooking spray.  Line bottom of dish with the cooked ravioli.  


In a medium bowl combine the marinara sauce, garlic, and basil.  Pour over the ravioli and stir to coat.  
Place casserole dish in the oven and bake for 30 minutes, until bubbly.  Remove from oven.


Sprinkle cheese over the top and return to the oven to bake another 5-10 minutes until slightly golden.
Serve.