Brik

This stuff is amazing. Like a really special tuna sandwich. Or, perhaps, a really special egg turnover.

First, mix together one can of olive-oil packed tuna (drained), green onions, parsley, salt and pepper. Add a small drizzle of olive oil if necessary. Spoon 1/4 of the mixture on the lower corner of an eggroll wrapper, making a little ring. Paint the edges of the wrapper with some egg white and crack a small (or medium) egg into the center of the ring. Quickly close up the wrapper, making a triangle, and shallow-fry in some high-heat canola oil.


When the edges of the brik start to brown, it's time to flip. Brown the other side and pop it onto a plate to serve. Ideally the egg inside is creamy, like an egg cooked over-medium.

We HIGHLY recommend making these little guys one at a time, because they can get messy. Once you get the hang of it, though, it's very easy. We've made Brik for breakfast, lunch and dinner.

Chicken Frittata

Lee and I love a frittata. We'll eat one for breakfast, brunch, lunch or dinner. So today, when we found in our fridge a bit of leftover chicken (from the Chicken with 20 Cloves of Garlic), a half-empty bag of frozen potatoes O'Brien, a red bell pepper, some Chihuahua cheese and five eggs, there was only one thing to do for brunch.

I used to be an omelette fan, and I like them. But more and more often, I find myself drawn to the foolproof frittata, which is basically a baked omelette. Just saute vegetables, mix in the pre-cooked meats and a few beaten eggs, top with cheese, and move the skillet directly from the stovetop to a 350-degree oven. Thirty minutes later, you have breakfast for eight!

Frittatas are often quite fluffy, but you'll notice that this one is pretty flat. As I mentioned, we had only five eggs. I could have used a smaller skillet, but decided instead to make a flatter frittata that would yield more servings with fewer eggs. With our wedding just around the corner, we're trying to eat light.

Cheese Omelet with Salsa Fresca

Tonight, we both wanted something simple. I proposed hot dogs (we like the uncured beef franks from Wellshire Farms), but Jennifer thought we'd be better off with cheese omelets. Yes, she was right.

Right now we're eating Organic Valley's organic extra-large eggs, from cage-free hens that have been fed a 100% organic vegetarian diet. We usually look for at least cage-free, but these were a real find. They've got full egg flavor, and seemed to hold together pretty well.

I grated some Whole Foods cheddar, and Jennifer took charge of the omelet cooking. Then, I spooned some leftover salsa fresca, also from Whole Foods, over on the small side of our Vessel Fusionware dishes. A couple sprigs of cilantro and a sprinkle of fresh-ground salt and pepper finished off the presentation.