it's all greek to us.

Greek omelet, that is! Ooooooooh, I love it when I feel clever (even though I'm sure on a scale of 1-to-10 of "lameness", that was about a 14).
Listen, it happens.

I'm just going to cut to the chase. I came home from the gym last night with no idea of what to fix for dinner. I started doing dishes, and there it was. In our cookbook stand on the counter, I had left the Newlywed Cookbook that Matt gave me for our 1-year anniversary last year, open to a page with a recipe for Greek omelet.
Sidenote: Matt did so good! The first anniversary is "paper" themed, so he got us the cookbook and a "recipe journal". How sweet!? I just LOVE him!

Back on track... I didn't have some of the ingredients (like black olives which, I think we should always have in our house), so I improvised. No surprise there, right?

What you'll need:

~2 Spears fresh asparagus, sliced lengthwise and cut into 1-inch diagonal pieces
~1/4 C. crumbled feta cheese
~1 C. cherry tomatoes (or 1 whole large tomato, quartered and sliced into small wedges, like I did), sliced in half
~3 Green onions, sliced
~1/4 Red onion, chopped/sliced
~4 Oz. black or Kalamatta olives, sliced (we did not have these and I could kick myself!)
~Lg. pinch of salt
~1 Tsp black pepper
~1 Tsp fresh or dried parsley (I used dried...fresh would be delightful, though!)
~6 Whole Eggs + 1/4 C. liquid egg whites (I added this for extra protein), mixed with the salt

What to do:

~Preheat oven to 400*
~Place veggies, cheese, black pepper & parsley in single layer in a well greased pie plate or large cast iron skillet (we used the skillet...would highly recommend!)
~Pour egg/egg white mixture with salt over the veggies
~Bake for 20 mins, or until puffed and golden and cooked through

Serve with Canadian, low sodium/no sugar added or turkey bacon and top omelet with avocado slices if you like!

It's like a sophisticated breakfast dinner. It's like...ridiculous.
I thought maybe Matt would be skeptical but he loved it!

Super healthy. And, I didn't feel bad about cooking it while watching Biggest Loser!
(PHEW!)

Hope you enjoy!

barb.

Bar-B-Que. Mmmmmmm...
Delightful on a Summer's day (or any Season for that matter).
Delightful on just about any meat. Normally it's grilled or smoked but, in this case I used it in meatloaf. YES. MEATLOAF. This might not be a revelation to some of you but, for us, it was one of those "OH MY GOSH OUR KETCHUP IS EXPIRED, SO LET'S GOOGLE AN EASY TURKEY MEATLOAF RECIPE AND LOOK FOR SUBSTITUTIONS" moments. So, that's what we did. I looked through the first few and, just as I thought "ketchup..." or, some people even got technical and called for "catsup". Grrrrr... I thought I'd be going to the store for ketchup, er, uh...catsup when I decided to click through one more recipe. BBQ SAUCE! Yes! Substitution. We happened to have some Maker's Mark BBQ sauce that was given to us and me-oh-my is it tasty! But any "sweet" BBQ sauce will do. Today's lesson? Use BBQ sauce in your meatloaf. Even if you DO have ketchup.

WARNING: if you use the BBQ sauce in your normal "we'll have leftovers for a day or two" meatloaf (obviously depending on your family size). It will ALL be eaten :)

Matt's take: "Put this in our recipe book. PLEASE. When are we having this again?"

We win.