Experimental Kitchen: This Isn't an Omelette
So I needed to use up the rest of the ingredients from last time, because they were starting to go bad. This is clearly promising for something delicious.
Again, I'm keeping this under seven ingredients. If a recipe has too many ingredients, I never make it, because I never have a well-stocked kitchen. Then I have to go buy something, and I don't use it all, and this phase of the Experimental Kitchen is about cooking things I might actually make again at some point.
Ingredients:
4 eggs
Green onions
1/2 Cubanelle pepper
1/2 avocado
60g of washed spinach leaves
Oil for the pan
Ketchup (I have "hot" ketchup, but it has no actual heat)
Tools:
Pan
Cutting board
Sharp knife
Little bowls in which to put ingredients
Start by chopping the vegetables. I cut pretty much all of the green onions, after peeling out some of the dried-up pieces. I just held them together and sliced them into 1/4" pieces. Then I put the pieces into a little bowl.
I used about half of the avocado. I cut off the skin and remnants of the pit, then into about 1/4" slices, then those slices into 1/4" chunks.
Repeat with the Cubanelle pepper. I wanted to use more pepper, but I didn't have more, so whatever!
Crack the eggs into the bowl, and if you like, separate the yolks. I used two yolks out of four eggs, because I like egg whites better than egg yolks.
Oil the pan - I used olive oil, because it's all I have. Heat the pan over a low heat, then pour in all the ingredients: eggs, onions, avocado, pepper, and spinach. I'm sure you could put them in separately, but I didn't know which went first, so I didn't care.
I can't manage to cook it evenly and flip it, so it was more or less scrambled eggs with vegetables. Cook until the spinach is wilted and the eggs are firm. Put it on a plate and if you want, put ketchup on it and eat it.
This was surprisingly better than I thought it would be. The range itself continues to have its two settings, and I knocked out the flame a few times trying to get a lower heat. I definitely burned the eggs a little, but it wasn't bad. The avocado continues to be not-ripe, so it was a little bitter, but everything else was fine.
I give this an 8/10. My rating system is kinda dumb and not based on anything.
Again, I'm keeping this under seven ingredients. If a recipe has too many ingredients, I never make it, because I never have a well-stocked kitchen. Then I have to go buy something, and I don't use it all, and this phase of the Experimental Kitchen is about cooking things I might actually make again at some point.
Ingredients:
4 eggs
Green onions
1/2 Cubanelle pepper
1/2 avocado
60g of washed spinach leaves
Oil for the pan
Ketchup (I have "hot" ketchup, but it has no actual heat)
Tools:
Pan
Cutting board
Sharp knife
Little bowls in which to put ingredients
Start by chopping the vegetables. I cut pretty much all of the green onions, after peeling out some of the dried-up pieces. I just held them together and sliced them into 1/4" pieces. Then I put the pieces into a little bowl.
I used about half of the avocado. I cut off the skin and remnants of the pit, then into about 1/4" slices, then those slices into 1/4" chunks.
Repeat with the Cubanelle pepper. I wanted to use more pepper, but I didn't have more, so whatever!
Crack the eggs into the bowl, and if you like, separate the yolks. I used two yolks out of four eggs, because I like egg whites better than egg yolks.
Oil the pan - I used olive oil, because it's all I have. Heat the pan over a low heat, then pour in all the ingredients: eggs, onions, avocado, pepper, and spinach. I'm sure you could put them in separately, but I didn't know which went first, so I didn't care.
I can't manage to cook it evenly and flip it, so it was more or less scrambled eggs with vegetables. Cook until the spinach is wilted and the eggs are firm. Put it on a plate and if you want, put ketchup on it and eat it.
This was surprisingly better than I thought it would be. The range itself continues to have its two settings, and I knocked out the flame a few times trying to get a lower heat. I definitely burned the eggs a little, but it wasn't bad. The avocado continues to be not-ripe, so it was a little bitter, but everything else was fine.
I give this an 8/10. My rating system is kinda dumb and not based on anything.