Leavin all my lunch foods at the office is convenient Monday through Friday. Not so much on weekends.
Eggs have become my catch all ingredient when I don’t have other food to eat. Today’s lunch creation was a hybrid frittata/omelette.
Microwave a potato for 3-4 minutes. Heat butter in a small skillet. Crack and beat two eggs in a bowl or cup with salt and pepper. Smash the almost cooked potato and add it to the now sizzling butter in the skillet. Add salt and pepper. I dusted mine with some spice rub mix I use for marinating meat.
Add your beaten eggs. Jiggle the pan. Add cheese after a minute of cooking. With a spatula, fold the Omelle-ata onto itself. Once the eggs are set (3-5 minutes total), plate and eat.
The weekend presents the chance to make a better lunch than you pack during the week. The chance to thunk your cast iron skillet on the stove to make yourself a panino.
If you’re at all like me, for your sake I hope that’s not the case, weekday lunches are the path of least resistance. I have a loaf of bread and lunch meat at the office. I’m essentially treating myself like a prisoner with basic sandwiches 4-5 days a week.
Today’s delectable creation was sliced grilled chicken, sautéed red onion, cherry tomatoes and cheddar cheese on toasted oat nut bread with slathered homemade mayo and sliced cucumber.
I eat a lot of sandwiches and this one ranks toward the top. The only thing left to elevate this creation: bacon.