I'm having three eggs (made with 2 TBSP water, a touch of salt and some rub - the kind you'd use for BBQ), spread with Spinach Skordalia and some goat cheese. Screamingly delish.
Skordalia is super easy to make.
Get out your food processor; pop in four peeled cloves of garlic, 1/2 cup pine nuts, 2 TBSP lemon juice, 2TBSP olive oil, 1 tsp or so of sea or kosher salt (or whatever you have really), 1/2 cup bread crumbs; cram the rest of the container full of fresh, washed spinach and puree.
Spread this on your omlette and top with goat cheese; fold in half, wait a sec for the cheese to melt a bit and then enjoy. Seriously yummy.
This skordalia stuff was also excellent last night on my sherried risotto, which is like classic risotto but with sherry - about a cup of it - instead of white wine.
Recipe for Skordalia, courtesy Mediterranean Cooking in Alaska:
Yeah, I know this blog is super schizophrenic....
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