Post by Alison Hein.
Our garden is very shady and rocky, with just enough light and soil to grow a few herbs. Fortunately, lush green parsley, silvery thyme, and sprightly rosemary are a weedy bunch at heart, demanding little more than a touch of sun and a few drops of water to flourish.
During the winter months, I have been forced to rely on supermarket purchases to dress up my dishes with greenery. Until this year, that is. My son and daughter-in-law gifted me with the most adorable (and highly effective) indoor grow garden. It requires even less care than my outdoor plants, and grows at a remarkable rate with 16 hours of light a day. Such a perfect gift for a cook and food blogger! A handful of this, a sprig of that – photos (and dishes) are markedly enhanced.
So, I decided to create a simple breakfast to showcase my lovely stash. A simple golden omelet makes the perfect palette for my fine greenery. And, rolled up crêpe-like, it also makes the perfect presentation. I used an equal mix of fresh parsley, basil, cilantro and chives in my whipped cream cheese base, but feel free to experiment with the herbs of your choosing for a breakfast in bed filled with garden greenery – smack dab in the middle of February! J
P.S. The herbed cheese also makes a wonderful filling for earthy buckwheat crêpes, or spread on cooked artichoke bottoms for a healthy nosh.
¼ cup whipped cream cheese
2 tablespoons chopped, mixed herbs (try equal portions of parsley, basil, cilantro and chives), plus additional for garnish
1 tablespoon butter
1 tablespoon milk
Salt and pepper, to taste
Add cream cheese and herbs to small bowl and mix together gently. Set aside until ready to use.
Melt butter in small, heavy pan over medium heat. Break eggs into small bowl, add milk, and whisk until thick and smooth. Pour egg mixture into heated pan all at once and swirl to evenly cover the pan. Reduce heat to low. Continue to cook, occasionally pushing eggs back around the edges to allow uncooked portion to flow through. Alternatively, reduce heat to simmer, cover pan and continue to cook until set. Cook until eggs are firm and set in one flat round.
Slide egg round from pan onto work surface or plate. Spread herbed cheese on top of cooked egg. Season with salt and pepper. Roll up omelet and top with additional fresh herbs, if you like. Serve immediately.
Makes 1 serving.