Another night at the Bachelor pad. We are getting there, and the last two nights have been about cleaning. I have literally been down on my knees scrubbing floors. There are no words to express how much I'm looking forward to September 20th. That is the day the the tenants are moving in. I can't believe we are only 9 days away from finishing the huge project. I'm glad I didn't know going into it how much work it would be I would never have agreed to do it. And I have to admit I have definitely put in less hours than the Culinary Consultant, he has been working so hard. So just a few more evenings of hard work, and then there will finally be time for the gym! And hopefully a bit more blogging. And crafting of course.
Today's recipe is another instalment in the "this is a bit too simple to be a recipe, really" series. This is what I have been eating for breakfast practically every weekend since our tomato plants started producing unbelievable amounts of tomatoes. They have been churning out amazing, sweet tomatoes for about a month. Sadly, the production is clearly dwindling down now, although the last few very warm days resulted in a few more flowers. Whether the flowers will result in actual tomatoes remains to be seen. Also the size of the tomatoes have been significantly reduced from what they were a month ago. But I'm happy, I have the freezer full of tomatoes for the fall (we only have a small freezer so I doubt they will be lasting all the way to winter). Who am I to say no to all these free tomatoes. And after the luxury of having my own tomatoes going back to store bought tomatoes will be really hard as they taste nothing like the juicy and sweet red baubles of yumminess you get from your own greenhouse.
As I said, this has been my staple breakfast lately. It's great because it only takes a few minutes to throw together and can be left cooking in the oven while you return to bed for a bit of a snooze. Just make sure you have an alarm going off in case you fall back asleep...
Tomato omelette (serves 4-5):
8-10 eggs (depending on the size of your dish)
4-5 ripe tomatoes
1/4-1/2 cup grated mature cheddar (or to taste)
(fresh herbs finely chopped)
Preheat oven to 190 degrees C in a fan oven (or 200 degrees C if using a regular oven). Cut tomatoes into slices and place in one layer in an ovenproof dish. Mix eggs, grated cheese and black pepper (and herbs if using) and pour on top. Cook for about 30 minutes or until set.
This is a really great breakfast as it will cook without supervision so you can slip back into bed or go on with your morning chores while it's cooking. You can easily make a big batch and either feed an army or have leftovers for the next (few) day(s). I think it's really yummy, I like eggs in all forms, but I find it a bit tedious to slave over the stove in the morning to make omelette in a pan, so I like this method much better. The tomatoes bring a lovely fresh flavour to the omelette. I think sundried tomatoes also work really well, but obviously I have been keen to use up all my lovely fresh tomatoes. And you can easily make it more healthy by reducing, or completely removing, the cheese if you want.
Card of the day:
I made this card for a friend who just bought her first home. The castle stamp is from Lawn Fawn Critters Ever After, and I coloured it with Tim Holtz distress markers and fussycut using scissors. The flower is stamped in Tempting Turquoise using the Mixed Bunch stamp and punched using the Blossom punch. The paper is from Dovecraft Princess Fairytale and the sentiment is stamped using a set of alphabet stamps I have had lying around for ages. This reminds me, I really need to make time to play with the Critters Ever After stamp set. I ordered it all the way from the US, but hardly had any time to use it yet.