Last week, I returned from my morning dance class super hungry. A fasting blood test in the morning had left me with only my reserved fat storage to rely on for energy throughout the class. Now, these stores are vast and plentiful, yet my stomach did not seem to understand that.
I wanted breakfast, but not cereal or anything sweet. An omelette, then, but what kind? The night before, I had grilled asparagus and scallions with olive oil and a little kosher salt. I chopped those up into bite-sized pieces and threw them into the non-stick skillet I had heating on the stove with a little coconut oil in it.
When the vegetables seemed warmed through (about 2 minutes) I was just about to throw in the eggs (one yolk and two whites beaten together) when I realized that I wanted a carb in there. I've recently given up gluten, so my choices are limited to gluten-free products and naturally gluten-free foods like...brown rice. Fortunately, there was a tin of chinese food rice just asking to be used. It fell into the pan with a thud. Now what?
I added a couple of tablespoons of chicken broth to the pan and stirred the rice into the veggies. As it loosened up, I achieved a nice, soft, even mixture. I poured the eggs in and stirred slowly to combine, then I walked away, aiming for that crispy crust rice can sometimes develop when it's fried. When I flipped it over a few minutes later, I was rewarded with a nicely browned and crisp-bottomed "omelette."
To sauce or not to sauce? No sauce. Just a sprinkle of truffled salt, a grind of black pepper, and a handful of grape tomatoes on the side. The omelette was satisfying in two ways: it was delicious and nutritious, but also used up a host of leftovers that might have gone to waste.