The official first day of spring has arrived after many spring-like winter days. Among our spring treats in our Good Food Easy CSA, we've been enjoying their various microgreens. I've found that these delicate bites of spring are especially tasty in micro-omelettes: a single beaten egg cooked like a crepe, with some sharp cheese to complement the slightly spicy greens.
These make a perfect weekend lunch, individualized to each person's taste. I like to eat mine on a toasted, buttered multigrain bagel, with a dollop of harissa.
One Egg Omelette with Radish Microgreens
1 pad butter
salt and pepper
1 slice sharp cheese
1 handful radish microgreens
1. Beat the egg and season with salt and pepper.
2. Heat a 9 inch crepe pan or cast iron skillet over medium low heat. Put in a pad of butter and let it melt. Off the heat, pour in the beaten egg and tip the pan around so that the egg coats the bottom of the pan. Return the pan to a low heat and cover the egg "crepe" with cheese pieces. Allow the cheese to melt for a minute. Then place the radish greens in the center of the pan and fold over the edges of the omelette to make a square.
3. Serve the omelette immediately. It's very tasty sandwiched between the halves of a toasted, buttered bagel with a dollop of harissa.