It's an egg.
2 tablespoons milk
A dash of salt and pepper
¼ small onion, chopped finely
1 generous handful fresh spinach, thoroughly cleaned and chopped
Butter for sautéing
1. Whisk eggs, milk, salt and pepper together in a small bowl.
2. In a small frying pan, sauté the onion in melted butter until translucent.
3. Add the spinach to the butter until thoroughly wilted.
4. Add the spinach-onion mixture to the eggs and gently combine.
5. Grease the pan again with butter. Add the egg mixture. Do not touch the egg until the bottom has thoroughly set.
6. Once able, attempt to flip the egg mixture as you would a pancake or flapjack. If that is not possible, use a spatula or other cooking instrument and divide it down the middle, flipping one semi-circle at a time.
7. Once cooked through, set aside on a plate to let it cool slightly. If you wish, you can cut the omelet into squares, diamonds, or other shapes.
Perhaps nothing signals the last hurrah of autumn more than the remnants of a bumper crop of tomatoes and zucchini. Zucchini have a reputation for being one of those types of vegetables that, once they get going, it’s hard to stop them. With any luck you’ll be harvesting zucchini until the end of September. Zucchini itself is a great vegetable. As someone once said, “They are a vegetable that doesn’t get in the way.” (Serves 2-3)
2 cups water
½ medium zucchini, sliced into thin half moons
1 3.5 oz. package shimeji mushrooms
2 tablespoons chicken bouillon
1 large egg
1. Bring 2 cups water to a boil. Add the zucchini. A minute later, add the mushrooms and chicken bouillon. Bring the mixture to a boil, and boil for 1 to 2 minutes.
2. Turn off the heat. In a small cup, whisk the egg, and slowly pour into the hot broth without stirring. Let the egg set for a few seconds before stirring the broth. Serve and enjoy.