I must be getting old, I’m craving greens for St. Patrick’s day. Spring greens. Chives from the garden. Watercress from the farmers market. Avocados from Mexico. Though I’ve always considered it a stay at home holiday- roving bands of amateur drunks scare me. I’m happy to stay home and worry not one whit whether I’ll be pinched.
The weather here in the Pacific Northwest has been lovely. The daffodils are in full bloom and seasonal allergy suffers are cursing every pink and fragrant blossom. My mother, who grew up in Chicago and then moved to Colorado before eventually settling here, loved our early springs– and with each bloom I think of her. Like those amateur drunks on St. Patrick’s day I am determined to indulge in every flower. So if where you are the snow and ice still abound I will take a daffodil shot for you, have one more sip of quince blossom, chug a lug the camellias.
But spring or not it is always good to eat your greens.
- 1 tsp olive oil
- 1/2- 1 cup rough cut mushrooms
- 1-2 cloves garlic finely minced
- 4 eggs
- 1/2 cup chopped chives
- 1 cup rough cut watercress
- about six slices of fresh mozzarella
- hot sauce if desired I went with Crystal today, the lighter vinegary Louisiana style hot sauces complement without overwhelming the subtle flavors of the watercress and fresh mozz
Preheat oven to 325
Preheat cast iron skillet over medium heat
Whisk together eggs and chives, set aside
Add olive oil and mushrooms, saute until mushrooms begin to brown (about 3-5 minutes).
Lower heat and add garlic, saute to soften.
turn off heat and add eggs. let egg mixture set slightly. Carefully loosen set edges of omelet with a spatula, tipping the pan to pour uncooked egg to the sides. Continue this for about 10 seconds or until almost no runny egg remains.
top with slices of cheese and place in oven until cheese is melted and eggs is cooked through (about seven minutes, though I used the broiler for the last-minute or so because I wanted some top heat.
remove from oven, add watercress and fold omelette over.
cut in half and serve warm with avocado and a fresh sprig of watercress on top