Food 'bloggers don't always eat gourmet meals.
Sometimes they just stand at the 'fridge and eat last night's cold pizza. (Well, I do. I'm not speaking for others.)
Last night I opened the 'fridge. Inside was a couple of cold roasted potatoes, some olives, half a pale green zucchini, a leek sausage (Greek 'loukanika' - delicious), an eggplant (who put that in the 'fridge? store them at room temperature - the cold rots their skin), some hommous, a jar of tahini, a small amount of left over greek salad (onion, tomato, cucumber, fetta), some basil and parsley, half a bottle of cream and a dozen eggs.
You already know what I made, don't you?
The 'everything' omelette.
I beat half a dozen eggs (it's going to be big with all those fillings, you can add cream if you wish). Sloshing some olive oil in a non-stick pan on a low heat, I poured the eggs in.
Then I carefully placed the roasted potatoes, sliced; the zucchini, very finely sliced; the salad; the basil and parsley, chopped and the leek sausage, sliced into the egg mixture and dotted the olives, halved and pitted, on top.
I put the lid over the pan, turned down the heat real low and let it cook through gently. I wasn't even going to attempt to fold this omelette, so I guess that makes it a frittata, which is just a fancy name for omelette anyway.
Meanwhile I cubed the eggplant, dusted it in sumac, tossed it in a heavy-based pan in olive oil with the chickpeas and a couple of scored cloves of garlic and let it cook - once again, very slowly.
Once the eggplant has 'wilted', about 10-15 minutes depending on your pan, the stove heat, the wind direction, the lunar cycle and how hungry you are, you can eat it or adapt it. I added a dash of tahini, half a cup of cream and a very generous squeeze of lemon juice, probably a quarter cup at least. Maybe more. A minute or so more on low and it's ready - careful, it might burn with the tahini.
Meanwhile I made some couscous, no drama there, just couscous into the boiling water, dash of butter, swirl it 'round and let it sit. Done.
I had turned off the heat under the omelette a few minutes earlier, maybe should have started the eggplant first. Letting the omelette cool a fraction allows it to shrink slightly - I placed a plate upside down over the pan and quickly flipped the pan - it came out beautifully onto the plate.
Whopping great slice of Everything Omelette, with a side of eggplant stew on a bed of nutty, salty, creamy coucous.
Not bad for a scratch meal. I had no idea I was going to make it.
Where did the hommous go? Can't remember now. Probably into the eggplant stew.
Had some more omelette, cold, for lunch, today. Delicious.