Eggs and broccoli with cheddar cheese. I’ve made a list of common food items that I’d like to keep on hand so I can pull out a cookbook and follow some of the more elaborate recipes; among them are several types of cheese. This means I’ll want to keep a supply of cheddar, blue, and feta cheese out of habit, but it also means I’ll have to keep using them so no cheese goes to waste. I cooked the eggs with celery and broccoli and flipped it over only once, so it ended up not so much like an omelet as like a pie, with the meaty flavor of the broccoli contrasting with the melted cheese, and the eggs and cheese clearly divided by flavor and texture.
(Photo: Vila de Gràcia, Barcelona.)
365 Days of Food 