Moosewood Restaurant Simple Suppers - Moosewood Collective [19]
SERVES 2
TIME: 10 MINUTES
1 tomato
⅛ teaspoon dark sesame oil
salt and pepper
2 scallions
3 eggs
¼ teaspoon sugar
2 teaspoons vegetable oil
Cut the tomato into wedges. In a small bowl, gently toss the wedges with the sesame oil and a sprinkling of salt and pepper. Chop the scallions and place them in a separate bowl with the eggs, sugar, a teaspoon of water, and a dash of salt and pepper. Beat until foamy.
In a small skillet on medium-high heat, warm the oil. Pour in the egg mixture and turn the heat down to medium. In about a minute, when the eggs have begun to set, with a spatula, gently push the eggs from the outside of the pan toward the center. After about a minute, flip the eggs to cook the other side. As soon as the eggs are fully set, remove from the heat.
Divide the eggs between two plates and top with the tomatoes.
serving & menu ideas
For a heartier meal, serve with rice or toast and Pan-Asian Slaw.
greek frittata
If you love spinach and feta, this simple supper is for you.
½ cup chopped scallions
2 garlic cloves, minced
1 tablespoon olive oil
2 cups packed fresh baby spinach
½ teaspoon dried oregano or dill (1 teaspoon chopped fresh)
4 eggs
dashes of salt and pepper
1 small tomato, chopped
½ cup crumbled feta cheese
In a large skillet on medium-low heat, cook the scallions and garlic in the oil for a couple of minutes. Add the spinach and the herbs if using dried. Cook uncovered for 3 or 4 minutes, until the spinach is wilted.
In a bowl, beat the eggs, a tablespoon of water, herbs if using fresh, and salt and pepper. Pour the eggs over the spinach. When the eggs begin to set, use a spatula to cut through to the bottom in a couple of places in the center of the frittata and lift the cooked edges while you tilt the pan so the raw egg runs onto the hot skillet.
When the eggs are mostly set, spread the tomatoes and feta evenly over the top. Lower the heat and cover for a minute or two until the tomatoes are hot, the feta is soft and melty, and the eggs are fully set.
serving & menu ideas
This frittata is great simply with buttered toast. Potatoes with Lemon & Capers is delicious alongside, and of course, you can’t go wrong with a Greek Salad.
poached huevos rancheros
This might be just the ticket when you’re looking for something tasty and really fast.
SERVES 2
TIME: 10 MINUTES
2 cups of your favorite salsa or Blender Tomato Hot Sauce
4 eggs
4 tortillas (corn or flour)
1⅓ cups grated Monterey Jack or Cheddar cheese
Pour the salsa into a lightly oiled medium skillet and bring it to a simmer. Make four wells in the salsa and break an egg (being careful not to break the yolk) into each one. Reduce the heat to low, cover, and poach the eggs for about 3 minutes. Meanwhile, warm the tortillas in a dry skillet on the stovetop.
Remove the skillet with the poached eggs from the heat, sprinkle the cheese on top, cover, and let sit long enough to melt the cheese. Transfer each egg, with a scoop of salsa, onto one of the warm tortillas and serve right away.
serving & menu ideas
Serve with a tossed green salad topped with avocado slices and Cilantro Lime Dressing or with refried beans or Corn on the Cob, and cantaloupe.
tunisian potato omelet
In this delicious omelet, we borrowed the taste of garlic, caraway, and coriander from harissa, the classic Tunisian seasoning. The omelet can also be cut into wedges and served as an appetizer or as part of a tapas or antipasto platter.
SERVES 4
TIME: 45 MINUTES
SPICY TOMATO SAUCE
1 tablespoon vegetable oil or olive oil
4 garlic cloves, minced
½ to 1 teaspoon red pepper flakes
¼ teaspoon salt
1 teaspoon ground caraway
1 teaspoon ground coriander
1 15-ounce can of diced tomatoes
POTATO OMELET
2 tablespoons olive oil
1½ cups diced onions
1 teaspoon salt