Tuesday, October 2, 2007

More Than the Sum of Its Parts: Egg Thing #30 Zillion

I just made the most fabulous lunch, and y'all don't get to see a picture of it because I devoured it before I could look for the camera.

This wasn't rocket science, nor was it all that different from other Egg Things I've made in the past, but it was delicious, so I'm going to tell y'all about it:

First, I sauteed a handful of button mushrooms, a couple of maverick shitakes I had lying around, and half a medium onion. Seasoned that with dried thyme and oregano and a little salt, and then poured 2 beaten eggs over it in my little frying pan that's the perfect size for a 2-egg omelet. Almost immediately I put enough chopped Italian parsley on it so that I couldn't see much egg underneath, and then a generous handful of grated Parmesan cheese. Stuck a lid on that sucker so the top would get done and melt the cheese (something I rarely do, and now I'm not sure why not!), and garnished it with the remainder of an orange heirloom tomato from the Bartell-Pritchard Square farmers' market (the Wednesday one, so it was nearly a week more ripe than when I bought it, which meant it was in that state of sweetness before disintegration).

The only problems with it were that (a) I wish I'd had more tomato; and (b) I wish I'd had more of the dish in toto.


An Briosca Mor said...

How can it be so good if you didn't feck anything into it?

T said...

Ah, now that's one of the mysteries of the universe, now isn't it?

Sophie said...

I feel I ought to know this, but what is Italian parsley?

T said...

Oh, just flat parsley...I'm trying to think if I've seen it for sale in Ireland, and I can't remember seeing any.