frank and i recently celebrated our 8-year dating anniversary. and of course, with those memories of our first year together brings back all sorts of nostalgia. these eggs are part of that story.
mine and frank's first year together was in many ways, a growing experience. i think we both were able to view the world a little differently through each other's perspective. that first year also challenged us as a couple. but we made it through, and persevered. i grew a deep respect and love for frank, how he viewed the world, what made him tick, his passions in life, on and on.
we celebrated our first year together at a little b&b in snowy upstate new york. and the keeper of the b&b, nancy, took such care of her guests, making us delicious breakfasts each morning. our first breakfast was a cream cheese egg omelette! i was completely smitten. i had never thought to schmear eggs with cream cheese, making it melty and warm, and taking an "eh" omelette to the next level. we dubbed them fancy nancy eggs. so once we got back home i immediately took to my kitchen and tried recreating them. after a few tries, i found that the trick was letting the cream cheese come to room temperature, so that way it melts into the eggs in just the right way.
this rendition here is one i've been making for a couple years now. it uses a vegan cream cheese, and adds some greens, and healthy fats to round it out and really make it a wholesome meal. it's got everything to nourish and fill you up: protein, fiber, and healthy fats. plus, it's a super fast dinner (or lunch) i like putting together at least once a week. it's the kind of weeknight meal that understands me: big on flavor, and small on prep. i hope you love as much as we do!
**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!
breakfast for dinner: "cream cheese" omelettes w/ balsamic greens | gf & df
| makes 2 omelettes |
PRINT THE RECIPE!
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon good-quality aged balsamic vinegar
- 1 cup spring greens, arugula, or spinach
- salt & fresh ground pepper
- olive oil, ghee, or grass-fed butter, for cooking
- 4 pasture-raised organic eggs
- 1/4 cup vegan cream cheese (my favorite is kite hill), at room temp
- 1 cup spring greens, arugula, or spinach
- 1/2 ripe avocado
- 1/4 cup microgreens
- chopped chives and chive flowers, for garnish
method
- toss the greens with the olive oil, and vinegar; season with salt and pepper, and toss once more. set aside.
- heat an 8 or 10" skillet over medium heat. once the pan is hot add enough olive oil to lightly coat the bottom of the pan (or add a knob of ghee or grass-fed butter). whisk together the eggs, and season with salt and pepper. add half the egg mixture to the pan and turn the heat to medium-low, cook until the top of the eggs is a bit sturdy, about 3-4 minutes. then, in one motion, flip the egg with a large rubber spatula, to cook the bottom. cook for about 1-2 minutes, then transfer the omelette to a plate. repeat with the remaining eggs.
- cover half of the omelettes with 2 tablespoons of "cream cheese", then split the greens and avocado between both omelettes. top with microgreens, chopped chives, chive flowers, and bit more cracked pepper. eat warm :)
SIMILAR RECIPES:
balsamic roasted asparagus salad w/ fried capers & 7-minute eggs
spring rainbow bowl w/ honey-mustard tahini
cilantro back rice w/ roasted garlic scapes & asparagus
