Sudden craving for a oozing cheesy omelette.
So I made one.
Two beaten eggs, some shredded fresh dill and black pepper, aged cheddar cheese and parmesan crumbled in.
There’s some shredded chicken stuffed inside too, but that’s just because there were leftovers in the fridge.
Syl beat me to posting about roasted vegetables, so I won’t reinvent the wheel, but I’ve been recently into them ever since I figured out that my oven toaster (or toaster oven) was perfectly capable of roasting vegetables. (Duhhh. Right?)
I needed to get back to avoiding too much refined carbs and eating more vegetable carbs anyway, so I was sitting around trying to puzzle out how I could find more lazy ways to get more vegetables in my diet beyond salads and boiling leafy green stuff. (Let’s not even talk about stir-frying, too much time in the kitchen and slaving over a fire.)
I mean, some days, you don’t even feel like boiling water because it’s a pain to stand there and wait for the water to boil, before putting your veggies in, and after that, they taste like… boiled water.
You certainly don’t feel like breaking out your massive oven tray and lining it with foil and going through a big preheating production and massive electrical bill just to roast a small quantity of vegetables, to say nothing of the washing up afterwards.
But you know, lining a small metal tray with foil, piling some cut vegetables coated with olive oil onto it, sticking it in a toaster oven and setting it for 15 minutes… then walking away and going off to read some Reddit posts or watch some television until the cheery little “ding” announces the newly redolent veggies, a little shrunken and glistening with caramelized natural sugars, are ready to be consumed…
…that you can do.
And yes, they’re also good smothered with cheese.
Zucchinis, red peppers, and eggplants have all been the recent recipient of this.
And if you’ve never tried French beans aka green beans prepped this way, DO.
They’re as addictive as french fries, and probably a little healthier.
Just do a Google image search for “roasted green beans” and don’t say I didn’t warn you if you get sudden cravings.
Also fantastic with these vegetables and some pan-fried salmon is this anchovy and caper miracle sauce from Nom Nom Paleo.
Lazy person that I am, I merely microwave-melted the tinned anchovies, stirred in capers and extra olive oil to taste. Didn’t have red pepper flakes, so added a dash of my ground chili paste instead. No lemon juice or parsley neither, but those are all extras anyway.