One of the things I love about summer is the fact that you can have lovely light meals for dinner and feel comforted. In winter, comfort food is a lot heavier, with dishes like casseroles, roasts, tagines etc. Summer you can get by with just a salad....and its great!
I saw this recipe in Cooking Light and thought it would make a lovely summer dinner and it was pretty good. I have never added flour to an omelet before and this recipe called for it. I don't think I would add it again, as it made more like a pancake on the outside. I also decided to add some leftover danish blue cheese to this and I think it gave it a much more interesting flavor. It would have been good without, but I think it definitely added a tang that was much tastier. However, having said that, it was too much for hubby and he ended up eating the salad and then a bowl of cereal. I guess you can't win them all. I was happy to eat his left overs :)!!
So here is the recipe, adapted from this month's Cooking Light magazine.
Onion and Fresh Herb Omelet with Mixed Greens
1/4 cup fat-free milk
1 1/2 tsp minced fresh parsley
1/2 tsp fresh minced thyme
1/4 tsp salt
1/8 tsp cracked black pepper
1/4 cup plain flour
2 cups sliced onion
1 garlic clove, crushed
2-3 tbs blue cheese, crumbled
3 cups loosely packed salad greens
1 1/2 tsp red wine vinegar
1 tsp olive oil
2 tbs crumbled goats cheese
1 1/2 tsp sliced almonds, toasted
1 cup strawberries, rinsed, hulled and sliced
1. To prepare omelet, whisk together the first 6 ingredients in a bowl. Add flour and mix well.
2. Heat a non-stick skillet over medium-high heat. Coat pan with cooking spray, add onion to pan and saute for 7 minutes or until browned. Add garlic and saute for another minute. Pour in egg mixture, reduce heat and cook until almost set Sprinkle over blue cheese, then fold omelet in half. Place half on each plate.
3. To prepare salad, combine ingredients and toss well.