Spinach and Tomato Egg Scramble

After the eating fest that takes place over Rosh Hashanah/Break-the-Fast through Sukkot and before the onslaught of a zillion-calorie Thanksgiving dinner plus leftovers, I need a break from heavy meals. Meaning, something other than a meat-and-potatoes type dinner.

For example? This omelet-y dish, only it’s scrambled eggs, which means it’s even easier to cook because you don’t even have to fold it. It’s filling enough for dinner if you include a hunk of crusty bread or challah. It’s versatile too: you can add diced cooked potatoes and use any green vegetable instead of spinach; substitute onions or shallots for the scallions; add some crumbled goat cheese or shredded hard cheese such as Swiss or Mozzarella.

But we like it as is. Simple. Tasty. Easy to make. Easy going down. Just right for between holiday feasts.

Spinach and Tomato Egg Scramble

• 2 tablespoons vegetable oil (butter if you prefer; let it melt before adding ingredients)

• 4 thick scallions, chopped

• 1 tablespoon finely chopped fresh chili pepper

• 2 cloves garlic, chopped

• 1 large bunch spinach

• 4 medium tomatoes, cut into quarters

• 8 large eggs, beaten

• salt and freshly ground black pepper to taste

Heat the vegetable oil in a large sauté pan over medium heat. Add the scallions, chili pepper, garlic and spinach and cook, stirring occasionally, for about 2 minutes. Add the tomatoes and cook for another minute. Pour in the eggs, let the eggs set partially, then mix gently to scramble the ingredients together and cook to desired consistency. Season with salt and pepper to taste.

 Makes 4 servings

Happy Bastille Day

A French Apple Omelette could be the most delicious way to celebrate. Have it for breakfast, lunch or dinner. It’s fast, easy and good.

I first served Omelette aux Pommes at a brunch. I got those looks — the kind of monkey faces kids usually give you when you serve them something new — from two of my guests. They didn’t get the idea of a sweet omelet and said their last memory of one was the grape jelly omelet they got at camp.

But tasting is believing. They are now believers. Because a French fruit omelet combines a salty-sweet sensation that beguiles your palate. You’ll try it again, next time with strawberries or peaches because it’s too good not to.

Omelette aux Pommes

2 medium tart apples (such as Granny Smith)

3-1/2 tablespoons butter

3 tablespoons sugar

2 tablespoons whipping cream or half and half

1 tablespoon brandy, preferably apple brandy

4-5 large eggs, beaten

salt to taste

confectioner’s sugar

Preheat the oven broiler. Peel, core and cut the apples into thin slices. Heat 2 tablespoons of the butter in an omelet pan or other skillet with rounded sides. When the butter has melted and looks foamy, add the apples and cook over medium heat for 2 minutes. Sprinkle the apples with the sugar and continue to cook, stirring frequently, for several minutes or until the apples begin to caramelize to a light brown. Stir in the cream and brandy, cook for a few seconds and remove the mixture to a bowl. Set aside. Wipe out the pan with paper towels. Heat the remaining butter in the pan over medium heat. When the butter has melted and looks foamy, pour in the eggs. After a few seconds, stir the mixture using a fork and continue to cook the eggs, tilting the pan occasionally and moving cooked egg portions with a fork, to allow uncooked eggs to get to the bottom of the pan. When the eggs are nearly set, but still moist, spoon the apple mixture on top. Remove the pan from the heat. Fold the omelet in half or thirds. Sprinkle with some confectioner’s sugar. Place the pan under the broiler for a few seconds until the confectioner’s sugar melts and browns lightly, giving a glazed and crispy finish to the eggs. Place the omelet on a serving platter and serve. Makes 4 servings

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