Sometimes cooking for guys can be a journey. Occasionally, I’ll make David something really specialty that’s a spin on a classic with some unusual ingredients. I think I will wow him with how gourmet things just got up in the Schultz house. And then, he’s politely just like, “I think I like baked potatoes/pizza/nachos/whatever in the more plain, regular way.” Well, so it goes. We both, however, like to sometimes spice up daily life with something a little more culinary couture.
And thus, I ate a parsnip, leek, & kale omelet.
PARSNIP & LEEK OMELET
Serves 2
6 eggs
1/2 leek, sliced
1 parsnip, chopped
1 cup kale, chopped
2 tablespoons olive oil
Salt & pepper
Cook parsnip and olive oil over medium heat for about 8 minutes. Add leek and kale for an additional 2 minutes.
Whisk together eggs. Remove vegetables from skillet. Pour half of egg mixture into skillet and top with half of vegetables. Season with salt and pepper. Cook for about 2 minutes on medium-low. Flip and cook for an additional two minutes. Repeat for second omelet.
- 6 eggs
- ½ leek, sliced
- 1 parsnip, chopped
- 1 cup kale, chopped
- 2 tablespoons olive oil
- Salt & pepper
- Cook parsnip and olive oil over medium heat for about 8 minutes.
- Add leek and kale for an additional 2 minutes.
- Whisk together eggs. Remove vegetables from skillet.
- Pour half of egg mixture into skillet and top with half of vegetables. Season with salt and pepper.
- Cook for about 2 minutes on medium-low.
- Flip and cook for an additional two minutes. Repeat for second omelet.