I spent a recent Sunday with my old friend Karen Riley who is the Executive Director of the S.C.R.A.P. Gallery otherwise known as the Museum for the Environment. We were making art pieces for an Earth Day exhibition together and I remembered why I liked her so much as she bounded about the airplane hangar full of donated scraps creating exquisite and inspired impromptu art pieces out of what others would call simply nothing. At the end of our creative spurt, she mentioned in her typical bubbling manner that she was going home to make Sunday Breakfast for Dinner with her husband.
I had forgotten all about that concept for so long but immediately remembered the comforts of eating a bowl of cereal or whipping up some eggs for dinner; an experience I used to crave at the end of busy days, maybe subconsciously wanting to feel the first spurts of day when energy is renewed and the sun has just broke through the horizon.
Breakfast for Dinner Feta and Spinach Omelette
1 tablespoon extra-virgin olive oil
1/2 clove garlic, minced
3/4 cup fresh spinach, washed, stems removed
salt and fresh ground pepper
2 or 3 eggs
2 tablespoons cold water
1 tablespoon butter
2 tablespoons crumbled feta cheese
Cook olive oil and garlic until garlic sizzles, add spinach and cook for one minute. Transfer to bowl and set aside.
Heat skillet, melt butter, pour in egg mixture whipped out of rest of ingredients, and cook omelette. Spoon garlic/spinach mixture and feta down the middle and fold omelette.