Hello from New York City! Fourth year medical school after match is basically vacation time – many of my classmates have gone all over the world. My friends and I took an East coast trip to Boston – New York City, which was super fun – I hadn’t been to either of those cities since I was a little child.
B joined us halfway when we were in NYC. On our last day we saw our first Broadway Show ever! We got “rush tickets” (aka buying tickets the day of at a steep discount) for Something Rotten.
Something Rotten a musical comedy and parody where Shakespeare is a rockstar god known as “The Bard.” Basically a frustrated competing playwright, Nick, attempts to find out what Shakespeare’s greatest hit will be with a soothesayer – who unfortunately mixes up “Hamlet” with “Omelet” in his vision. The plot of course goes haywire, as there’s literally a broadway number called “It’s Eggs.”
B was not a musicals fan, but after Something Rotten, he loves them. Apparently, heavy classics like Les Miserables, Phantom of the Opera, and Fiddler on the Roof just isn’t his type, hehe.
Fun fact: Chickens will only lay eggs when they’re super fat and happy so you give them a special protein packed feed. Also the eggs are extremely irregular, with varying colors, shapes, and size.
I now present to you Hamlet… er, I mean omelet 😉
Green Onion and Spinach Omelet
3 tablespoons kirkland egg whites (B’s favorite brand)
3/4 – 1 cup spinach
1 tablespoon olive oil
salt and pepper, to taste
1 stalk greenonion, diced
In a bowl, beat the egg and egg whites until the egg is one color and consistency.
Heat the pan to medium-high. Add 1 tsp oil to the pan. Add the spinach and let it cook until it shrinks and shrivels. Add the egg to the spinach and make sure the egg coats the entire bottom of the pan. Move the spinach around to make sure the egg gets underneath that as well. Reduce the heat to medium
When the egg is no longer liquid and begins to solidify add cheese on top of the spinach. Fold the half the egg onto itself. Season to taste and serve with tomato wedges and green onion slices