Tuesday, May 24, 2011

Easy Spinach Omelette with Scallions and Salsa

 As I've started to cook more and more with clean, healthy ingredients, I've started to really believe that cooking by color is the way to go.  The concept is that a meal will have a good chance of being a healthy balance of macro and micronutrients, vitamins, etc. if it has a variety of vibrant colors.  Cooking this way is easy and really does produce some tasty, healthy meals.

Think about it.  A paleo/primal meal will most often be a combination of organic meats, vegetables, fruits and nuts.  This combination avoids the dull browns of factory-produced meats (which have a lot less color than their organic counterparts...unless some scientist has added an attractive color through chemicals--a common practice in fish and beef) or the blah beige and bleached white of grains, breads and rice.  If the colors don't jump out at you, you should really rethink what you're eating.  Natural food is meant to be naturally attractive.  That's what made people want to try the first bites of these foods thousands of years ago.

As an example, here is a dish I whipped up with some leftover ingredients based solely on their color:

Easy Spinach Omelette with Scallions and Salsa

To start, I threw a handful of fresh, organic, baby spinach leaves into a pan over medium heat.  No need for oil or butter.  The spinach will steam itself right in the pan.  Just move it around for a few seconds with some tongs to make sure it doesn't stick.  When the leaves are a deep green and wilted, dump them into a bowl for later.

Next, I beat 4 organic, omega-3 eggs in a bowl with a splash of milk or cream.  Just use a fork to break up the yolks and release the deep yellow color into the mixture.  Over medium heat, melt a small spoonful of ghee (the butter of the gods...there's a reason this comes from India, the Hindus have several thousand gods and they must all love their clarified butter).  Pour the eggs in with the ghee and let the bottom set.  Once the bottom is firm, push back and edge toward the center of the pan and let the rest of the uncooked egg slide off the top and onto the exposed pan.  Keep doing this every minute or so until your omelette looks set with a little glisten still remaining on top.  (Some will think it's not done, but trust me, if you cook it until its complete dry it will taste that way--dry!)

Now, layer your cooked spinach over one half of the omelette and fold the omelette over the spinach.  (You can toss in some grated cheese here if you would like.)  Let it cook a minute more, then cut it in half with your spatula and serve it up on two plates.  Top each serving with some finely chopped green onion (scallion for you aristocrats) and toss on a spoonful of fresh pico de gallo (salsa for you non-Californians).

There you have a meal that blends bright yellow eggs, deep green spinach, rich red salsa and emerald green scallions.  You can season it with salt and pepper for a little black and white if you the technicolor is too much for you!

No comments:

Post a Comment