In "The Gastrokid Cookbook: Feeding a Foodie Family in a Fast-Food World" (John Wiley & Sons Inc., $22.95), Hugh Garvey and Matthew Yeomans suggest getting creative with the kids' breakfast. Their following recipe fits that advice to a T.
Herby the Love Omelet
Several stalks asparagus
6 large eggs
Olive oil
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½ cup crumbled goat cheese
2 cups chopped fresh parsley and basil leaves
Salt and freshly ground black pepper
In a medium skillet over medium heat, add asparagus and ½ cup water and simmer, covered, until asparagus is tender. Drain asparagus, chop into ½-inch pieces, and set aside.
Whisk eggs. Heat several tablespoons olive oil in a 12-inch nonstick skillet over medium heat. Pour in eggs and cook for a couple of minutes, until bottom sets. With a spatula, pull far edge of cooked mixture toward you while tilting pan away, letting uncooked mixture cover pan. When this sets, do the same thing again. Repeat. When final layer is cooked through, place cheese in a line down the center. Add asparagus, herbs, salt and pepper. Using a spatula, and maybe a fork for assistance, roll it up. Let cheese melt a bit. Slide onto a plate and cut into 4 pieces.
Yield: Serves 4.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
