So, I'm going vegetarian for Lent. (Well, mostly vegetarian. Per Lenten tradition, I can have fish on Friday, and since Sunday is always a feast day even during a fasting season, I get meat on Sundays.) My goal is to be more mindful about how I treat my body, both as a spiritual discipline and to kickstart my health goals for the next year or so.
Therefore for the next seven weeks, my recipes of the week will be vegetarian. I'll start off with one of my go-to comfort meals from the More With Less Cookbook:
Old-Fashioned Bread Omelet
Combine and soak 15 minutes:
- 1 c. bread cubes
- 1/2 c. milk
(The recipe doesn't specify a type of bread, but I like to use a firm white bread, like day-old French bread. Basically, anything that would work well for French toast, though since this is a savory recipe you probably wouldn't want to go with brioche or challah.)
Preheat oven to 325F.
Combine in bowl:
- 4 eggs, beaten
- 1/4 c. grated cheese
- 1/2 tsp salt
- bread and milk mixture
(The recipe doesn't call for pepper. I always give it a few healthy grinds' worth anyway. It also doesn't specify a type of cheese. I use whatever I have on hand, usually cheddar or a Mexican blend, though the time I started the recipe before realizing all I had was parmesan turned out just fine too.)
Heat in oven-proof skillet:
- 1 T. butter
Pour in egg mixture and cook over medium heat without stirring, about 5 minutes. When set and beginning to lightly brown underneath, place pan in oven for 10 minutes to finish cooking on top. Turn out onto hot platter, folding omelet in half. (Or, if you're me, just dish it straight onto your serving plates.)
Simple, comforting, and hearty. The bread gives the omelet a certain extra robustness that's nice if you have texture issues with the squishiness of eggs. (I do--I'm adventurous with trying new flavors, but I have Texture Issues.) Outside of Lent, there's a good chance I'd go full-on breakfast for dinner and serve bacon, sausage, or ham with this. And it's equally good with a savory vegetable side--I like to quick-cook some kale or spinach in a little olive oil with salt, pepper, nutmeg, and some cider vinegar and/or lemon juice--or with whatever fruit suits your fancy.