Good eggs

James Carrier
Whip up an airy omelet for a great early spring meal

My grandmother had a way with egg whites. Not only did she make the best lemon meringue pie in the world, but she also used egg whites to produce a delicious puffed omelet. Somewhere between a frittata and a soufflé, this comforting, old-fashioned dish is perfect for dinner when you don't want to spend a lot of time shopping or cooking.

Grandma's diet was always protein-heavy, so you could count on plenty of eggs and cheese ― along with some stray vegetables ― lurking in her fridge. These few ingredients are probably in your kitchen now, and they make a luscious dish that will please both grown-ups and kids (vegetables go down easily hidden in a pile of golden, fluffy eggs).

A simple salad with apples is just right with the main dish's sharp cheddar. If you don't have time to whip up a lemon meringue pie for dessert, don't worry: my grandmother always kept a pink box from the bakery on hand for grandkids with a sweet tooth, so a plate of purchased cookies and a glass of cold milk would be equally faithful to her memory.


Fluffy Omelet with Asparagus

Butter Lettuce Salad with Apples

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon