Zucchini and Blue Cheese Omelet
1 c grated Zucchini
1/2 onion sliced
1/4 c chopped chives
1/4 c crumbled Danish Blue Cheese
6 large Eggs, lightly beaten
In a large non-stick skillet, heat some Olive Oil or Butter on high heat. Add the Onions and Zucchini. Try to brown the Zucchini. It will not be a great showing because of all the moisture and the teflon but still give it a go for 2-3 minutes.
Reduce the heat to medium. Add the chives and stir for 1-2 minutes more. Set aside on a plate.
Add a pat of Butter or Oil to the pan, add the eggs. Push the eggs around with a non stick spatula so the uncooked egg gets to the pan. When most of the egg is cooked you could attempt to flip it. This is a large 2 person omlette that we normally do on weekends so flipping would be more like a slide on plate and flip maneovre. But we do not mind medium eggs so we do not bother. When the eggs are mostly cooked. Add the cheese and the egg along the centre. Fold over and serve.
Garnish with a small drizzle of good Olive Oil or Truffle Oil.
For dinner, we had frozen pizzas that we dressed our selves. We were rushing to the airport right after so we did not want something with a big clean up.
The one Cheese pizza we dressed with Marinated Roasted Red Peppers, Articoke Hearts and sliced Onions.
The other Spinach and Cheese pizza I dressed with Onion, and chopped Sun Dried Tomatoes.
We drank a Alamos Catena Malbec 2008 with them. Brilliant. Cleaned up and sorted our luggage and arrived at the airport to find our friggin flight delayed 2 hours. It was already an RED EYE!!! BRUTAL!
PHOTOS PENDING. Man between these and the vacation photos, work and the new TV we bought, I may never see daylight again!