First, let’s get down to the What I Ate Wednesday business.
I really thought things were going to slow down at work this week, but yesterday proved me wrong. The day started off pretty regularly, but by 10:30 everything took a turn towards the crazy. A 2:00 deadline on a major project coming at you with just a few hours notice is never fun. Thankfully, I have an amazing teammate, and we were able to know the whole thing out with almost 45 minutes to spare. It threw a link in my “heading home for a healthy lunch” plan, but such is life.
Here is what I ate:
Breakfast: No surprises here… An egg with turkey bacon and half a grapefruit. Of course I forgot that it was picture time until after I was more than halfway through. Hence, all you get is a picture of a half eaten grapefruit.
Morning Snack: Banana and almonds
Stressful Working at my Desk Lunch: Roast beef sandwich on 7-grain bread from Jimmy John’s. I can order online and they bring it right to my desk. It’s hard to complain about that even if it isn’t the healthiest food. I also stole a couple of fries from a coworker who ran out for fast food. Oops! Unfortunately, I was so stressed and ravenous by this time that there is no photographic evidence of this meal.
Afternoon Snack: A slice of cheese and Nut Thins with red grapes
Dinner: Grilled Salmon with citrus herb butter and roasted broccoli
Dessert: 3 small squares of Green and Black’s Hazelnut and Currant chocolate
Now, let’s talk about my dinner on Monday night.
Nathan had a late meeting at the university where he teaches part-time, so I decided it was a good night for a “random things from the refrigerator” omelet. After surveying what we had, and knowing what ingredients I needed to save for later in the week, I finally settled on sun-dried tomatoes and mozzarella. I briefly thought about sautéing some onion and red bell pepper, but I was hungry and decided that would take too much time.
I used 2 eggs, 1 tablespoon of water, 1 small clove of garlic (minced), 1 tablespoon of oil-packed sun-dried tomatoes, and just a dash of salt and freshly ground pepper.
I whisked everything together and melted just a touch of coconut oil in my small Calphalon sauté pan. When the pan was hot, I added the egg mixture. As the eggs cooked, I gradually pulled the cooked outer edges toward the center and swirled the pan to keep the raw egg floating toward the outside of the pan. When the bottom looked pretty set, but the top was still fairly wet, I sprinkled one half of the egg mixture with 3 tablespoons of shredded mozzarella. Then, I placed the whole thing under the broiler until all of the egg was completely set and the cheese was melted. (I like my egg cooked thoroughly. If you don’t, you can skip the broiler part or just broil for less time.)
Then came the hard part. Unless you use a ton of oil, sometimes omelets are just hard to fold and get out of the pan. This is where omelets end up messy in my kitchen. Amazingly, this one came out with some jagged edges, but only one hole. It still isn’t the prettiest omelet I’ve ever seen, but it wasn’t bad (for me). I mixed up some baby spinach with grape tomatoes and goat cheese and dressed that with a little olive oil and balsamic vinegar as my side.
It turned out to be a tasty dinner! (Printable recipe coming to my recipe page soon!)