Today’s lunch was a three egg avocado, onion, red pepper, mushroom, cheese omelet, made with free range eggs from a little local Markham farm (16th just past York Durham line) . I should have included a picture of the eggs before I cracked them, since two of them were an awesome blue, which the farm owner said is due to the Brazilian breed.
Prep included using Sofia’s awesome trick of separating the eggs, and pre-whipping the whites before a final recombination:
and the final delicious result:
I realize now that I forgot to add milk this time, which I’ve done in the past, but it all still worked out well. I guess the milk is not really required. As I tend to do with tortillas, I overstuffed this, and now I’m also overstuffed.
The grocery stores sell little bottles of sundried tomatoes, packed in oil and vinegar. These are tasty, good in salads, sandwiches, wraps and many other things, but at $3-$5, you don’t get very much for the money.
You can also buy whole or halved sundried tomatoes in bigger packages. For $10 I can get a sizeable shrink wrapped bag of these at the local grocery store, which can then be cut into slivers
Place these into an empty washed jar,
add some oil and vinegar
a bit of salt, and then shake vigorously, resulting in a slimy looking mix
Let this sit for a day or so in the fridge, and it will be ready to eat (it will also loose the slimy look that occurs just after shaking).
You’ll get a large number of batches out of the bulk sundried tomatoes this way, with not very much cost in time to prepare.
Enjoy your salad, sandwich, spaghetti, or many other things that are good with this nice topping.