Recently I was talking with my sister Courtney on Skype. While giving her the grand tour of our flourishing garden (seriously, the melon plants are so large, their vines are slowly strangling the tomatoes), I described my despair at how the heirloom flowers I planted back in March refused to bloom.
Me: I’ve been watering and singing to them. All they do is grow more leaves.
Courtney: Lemme see ’em.
I proceeded to point my computer at the cursed heirloom flowers.
Courtney: Um, yeah. That’s arugula.
Clueless J: Arugu-what?
Courtney, Master Gardener: You know. Rocket. It’s in salads and stuff.
That’s right, folks. During a blurry Skype session, my sister was able to identify a vegetable I don’t even remember planting. I do have a vague recollection of planting something green, which apparently didn’t carry over into actual identification. As a dietitian, I hang my head in shame.
And that’s why I’m not a gardener.
Despite its identity crisis, the arugula was immediately put to good use. Check out this in-process omelet:
Got some lonely arugula lying around? Try an arugula-feta omelet. Peppery arugula + pungent feta = YUM. Also, it’s guaranteed to erase any gardening mistakes.
Peppery Arugula Feta Omelet
Prep Time: 2 minutes
Cook Time: 5 minutes
Keywords: breakfast arugula
Ingredients (1 serving)
- 1 tablespoon olive oil
- 2 eggs or 1 egg + 2 egg whites, lightly beaten
- 1/4 cup arugula
- 1 tablespoon feta, crumbled
- Black pepper, ground
Heat oil in 8- to 10-inch skillet over medium-low heat. Add eggs and tilt pan so that egg evenly covers bottom of pan. Add arugula and feta over half the egg.
As bottom of omelet begins to set, lift edges so that uncooked egg flows underneath. Once omelet is fluffy and cooked through, fold in half and slide onto plate. Sprinkle with fresh-ground black pepper.
P.S. Have you entered THIH’s Bestowed giveaway yet? Enter here for your chance to get a box of healthy goodies delivered right to your door! Contest ends Friday 7am CT.