Cucumber-Tomato Omelet

It’s the Monday after a very big holiday weekend, and I’ll bet even if your celebrations occurred on Friday or Saturday, you’re still feeling the effects of all of that food-and-family time. The amount of leftovers in my fridge is astonishing, and I found myself this morning reworking my meal plan for the week before going grocery shopping to try to use more of the leftovers instead of cooking too many new things. It can be overwhelming to be presented with so much food – even if the majority is healthy.

Sometimes, after a big holiday, you just need something simple to eat. It’s even better if it’s very healthy, since many people find themselves in “detox mode” (I use that term loosely – we’re not talking about an actual detox here!) after a holiday filled with culinary indulgences. This cucumber-tomato salad and omelet is the perfect meal for the morning after a holiday – it’s easy, it’s simple, it’s good for you, and it tastes really good, too. Of course, I made this in the middle of February when no one on the East Coast of the United States should be buying tomatoes, so this meal wasn’t given the opportunity to shine as it would in, say, July. Someone really should slap the back of my hand with a ruler for even attempting it. Still, even with the lackluster tomatoes, I liked it. I have every intention of making this as tomatoes come more into season.

And maybe even before that, with all of these leftover cucumbers and tomatoes from seder crudite I have on my hands…

One Year Ago: Black bean Burrito

Cucumber-Tomato Salad topped Omelet, adapted from The Food Network
Yield: 3 servings

The Ingredients
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
½ seedless cucumber, diced
2 vine ripe tomatoes, diced
handful of chopped cilantro
½ medium red onion, chopped
freshly ground black pepper, to taste
3 whole eggs
¾ cup egg whites
¾ cup loosely packed spinach

The Method
Whisk together the vinegar and oil in the bottom of a medium-large bowl. Add the cucumber, tomato, cilantro, and red onion, and toss to combine and evenly coat the vegetables with the dressing. Season with freshly ground pepper to taste, and let sit while you make the omelets.

Heat a small, non-stick frying pan over medium heat and coat lightly with cooking spray.  Combine the eggs and egg whites in a bowl or cup with a spout. Finely chop the spinach and mix into the eggs. When the pan is hot, pour ⅓ of the egg mixture into the pan and cook, lifting up the set edges to let the liquid run off and come into contact with the pan. When the top is mostly set, flip completely and cook for another 10-15 seconds. Repeat for the remaining 2 omelets. Serve each omelet topped with ⅓ of the salad.

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