Eggs with Goat Cheese and Greens

I like to buy the big bin of greens from Costco.  Because I'm mostly cooking for one, I have to go through them quickly.  So I eat them as salads, put them in my rice tortilla wraps, and load my omelette with them.

Beat 4 eggs until smooth.  Add a sprinkling of sea salt.
Pour into med-hot olive oiled pan.  Let the eggs cook a bit, tipping up an edge to allow the uncooked egg to run under the pancake and cook.  When most of the egg is cooked, load up with greens (app. 1 cup).  Also (if you can eat goat or sheep cheese) add a tablespoon or two of cheese.  Fold the omelette in half and cover with a lid.  This lets the cheese melt a bit.  I was always taught to not let the eggs brown, but they always seem to.  Perhaps I keep the heat too high. This omelette will most likely feed two. Enjoy

Caesar Salad

When I was in high school Home Ec class, I learned how to make Caesar salad.  So, since I was the oldest girl in the family and cooked dinner sometimes, often made our salads, I started giving my family the delicious and my favorite (still is) Caesar Salad.  I think everyone was happy to eat this delicious salad.  Below is the recipe that is closest to what I remember.

First wash and let dry the crispest greenest head of romaine.  While it dries (on paper towels) mix together:

Two eggs (coddled 1 minute)

1 large clove garlic, chopped finely

Juice of one squeezed lemon

3/4 C. olive oil

salt and pepper

Dairy-free Parmesan and wheat-free croutons

Mix well and toss over bite size torn greens.  Sprinkle with soy cheese Parmesan and serve with anchovies (optional) & croutons (wheat-free of course.)

Note:  I can't remember the exact ingredient quantities for this recipe.  But I think this is close.  They now suggest coddling the eggs--we never did this 30 years ago. Also cheeses that are aged longer have less lactose, so some cheeses are tolerable in some lactose-free folks.  For me, I can eat a little reg. Parmesan.

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