Za'atar Omelet Wraps with Cherries, Arugula, and Parmesan
Among other things, having a food blog has taught me to fully embrace and celebrate the current season's offerings. For example, pre-blog I would eat cherries for a snack without taking time to consider how to incorporate them into a meal. Of course they're a great snack, but when I tease them into even the simplest of everyday meals I appreciate and savor them even more. I've come to realize that the process of planning and preparing a meal builds anticipation and makes even casual everyday fare a little more ceremonial. And from a holistic nutrition perspective, savoring our food is key to healthy digestion, absorption of nutrients, and it's a simple way to insert pause in our day, to slow down, center and check-in with ourselves, and come back to what's important. Even if we only have 10 minutes, this pause is well worth it.
The idea for these omelet wraps struck me when we spent a late Sunday afternoon lounging on a blanket at a neighborhood park with our part-time fur child (we often help our friends out co-parenting Leila).
On a hike in Appenzell. This is not our neighborhood park! ;-)
We had cherries and arugula at home, and I wanted to work them into dinner to go with a leftover grain salad. I thought they would be a good salad filling for a crepe-like wrap, but I wanted a simpler protein rich, flour-free version, and that's when these omelet wraps surfaced. These are essentially a very thin omelet (1 egg per wrap), which cooks up in less than two minutes. And because they are so thin they make the perfect pliable wrap, though you can also eat it open-faced. This recipe hardly needs measurements. I provide a loose structure but use your instinct and tastes to guide the prep. And most of all, enjoy the meal!
Za'atar Omelet Wraps with Cherries, Arugula, and Parmesan
Notes: This recipe hardly needs measurements. I provide a loose structure but use your instinct and tastes to guide the prep.
Za'atar Omelet Wrap
Serves 1 - make as many wraps as needed
- 1 large egg
- 1/4 tsp. za'atar (or dried thyme)
- Pinch salt + freshly ground black pepper, to taste
- Cherry Arugula Filling (recipe below)
- Preheat a medium (8-10 in / 20-25 cm) non-stick pan over medium heat. Lightly coat pan with ghee, butter, or olive oil, as you normally would when cooking eggs.
- Crack the egg into a small bowl, add za'atar, and whisk well with a fork. Pour into preheated pan and tilt pan so egg covers the bottom evenly. Sprinkle over salt and black pepper. Cook 45-60 seconds, or until top is set and looks firm.
- Slide a large thin spatula underneath egg and quickly flip to finish cooking the other side (20-30 seconds). Slide onto a plate and top with the filling. Wrap up or eat open-faced.
Cherry Arugula Filling
Makes enough for about 4 wraps
- 2-3 handfuls arugula
- Large handful (~1/2 cup) cherries, pitted and quartered
- 1/2 large avocado, diced
- Parmesan shards (from a Parmesan block)
- Juice from 1/2 lemon
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. Dijon mustard
- 1/4 tsp. honey
- pinch salt/black pepper
- In the bottom of a medium salad bowl, whisk together lemon juice, oil, Dijon, honey, salt and pepper.
- Use the tip of your knife to break shards of Parmesan away from the block. Add to the dressing along with arugula, cherries, and avocado.
- Toss gently and serve in omelet wraps.