It’s been a hell of a week, I don’t mind telling you. The school year has come to an end and, as is always the case, the last five days have been utter chaos. Final exams, sports days, music recitals, choir concerts, art shows, teacher meetings, desks cleared, books and everything imaginable brought home for sorting and cleaning – wshew. All you Dear Readers who have children understand that this is only the beginning of the end of school madness!
My shoulders are tight. My head hasn’t stopped pounding for two days. Oh, I need this night to myself…if only as a reward for getting our family through another successful school year. Yes, school is out, bring on summer.
So what is the perfect dinner for one? For me, on this evening, it is a light omelet and a simple spinach salad.
And that is exactly what I made tonight, with the help of Alice Water’s The Art of Simple Food cookbook. I set a pretty table in the back garden just for myself. I poured a virgin Rhubarb & Mint Mojito. I lit the candles in my Tipperary Crystal holders and cut lilacs fresh from the tree to complete the picture. With some soft music playing in the background, I dined alone and finally started to unwind.
Tomorrow is the first day of summer in our Irish Home. After a good night sleep (and this evening to myself), I’ll be ready. Hope you are too!
Omelet with Mushroom, Spinach, Tomato and Manchego
2 eggs, cracked into a medium bowl
2 tablespoons chopped tomato (no seeds)
1 brown mushroom, sliced
8 spinach leaves, roughly chopped
2 tablespoons Manchego, grated
1 tablespoon butter
salt and pepper to taste
1. Prepare all the ingredients and have ready before starting to cook.
2. Preheat a six-inch heavy or nonstick pan for 3 to 5 minutes over medium-low heat. When the pan is completely heated, add the butter.
3. While the butter is melting and foaming, beat the two eggs with a fork. Do not beat the eggs into a completely homogenous mixture, just beat until well combined. Grind pepper into the eggs as desired.
4. When the butter stops foaming, add a pinch of salt to the eggs, mix quickly, and pour into the hot pan.
5. Turn the heat up to medium. As the egg begins to set, pull the edges towards the center with a spatula, allowing uncooked egg to flow over the exposed bottom of the hot pan and cook.
6. When most of the egg is set, sprinkle the tomato, spinach, mushroom and cheese over the top. Cook for a moment to heat the cheese. Fold the omelet in half over itself and slide onto a plate. Serve immediately with the spinach salad below.
a handful of spinach leaves, torn
1/2 tomato, sliced and deseeded
1/2 avocado, sliced thinly
red onion, thinly sliced, to taste
1/2 teaspoon red wine vinegar
1 tablespoon good quality olive oil
salt and pepper, to taste
1. In a medium bowl, add the spinach, tomato, avocado and red onion.
2. Add the red wine vinegar and olive oil.
3. Crack fresh pepper and grind salt, to taste.
4. Mix well and serve immediately.