Back in February, I flew to D.C. one weekend to visit my law school friends, their adorable new baby boy, and their spunky miniature dachshunds. I had a great time catching up with my friends and trying to hold the baby in the least awkward manner possible. He’s one of the cutest kids I’ve ever seen and all I wanted to do was give him giant hugs, but I get nervous around fragile human beings and can’t hold a baby for the life of me. Exhibit A: My college graduation, from which I have a photo of me holding my cousin’s daughter; I look anxious and she’s sliding off my lap, looking downright uncomfortable. Exhibit B: Last summer, when a coworker brought in his baby daughter; I held her at arms-length, under her armpits, with her feet dangling in the air. That didn’t last long. So it’s definitely a testament to my friends’ son that he remained cheerful in my presence. And for the sake of my future kids, I hope I figure out the mystery of holding babies by the time they arrive.
My friends are also food-lovers, so it was no surprise that the weekend was full of good eats: a Mexican feast which defeated four girls as we sat at the table realizing that we had drastically over-ordered; a delicious mac ‘n cheese and carrot cake from Founding Farmers; a thick birthday cake milkshake that I managed to slurp down even though I was stuffed to the brim; and on my last day, an eye-opening omelette that I rushed to recreate the second I got back home.
We had brunch at Le Pain Quotidien, already a favorite restaurant of mine for their addictive Brunette spread (which, in my apartment, never makes it onto bread because I tend to consume the entire thing straight out of the jar). That day, I was torn between the wild mushroom omelette and the parmesan and pesto omelette. I love mushrooms but the server said to go with the latter, so I did. When it showed up on my plate as an egg folded over on itself, topped with pesto, diced tomatoes, and shaved parmesan, I was bewildered and slightly disappointed because in my mind, an omelette should be stuffed. But as soon as I took a bite, all negative thoughts flew out the window. Literally, exclamation marks fired off in my brain and all I could think about was how good it was. The herbiness of the pesto and the cheesy saltiness of the parmesan combined synergistically to take a deceptively simple dish to new heights. It’s rare that I think of a dish as a revelation, but this one definitely was.
Parmesan Pesto Omelette
Inspired by Le Pain Quotidien
This dish is ridiculously easy and can be whipped up in minutes. Served with a side of lightly dressed greens, it’s perfect for brunch or a light dinner. And it’s not too filling, which means you have room for dessert! (Who was I to turn down Le Pain Quotidien’s raspberry tart?)
1/4 medium tomato, diced
1-2 tablespoons pesto
Salt and pepper
Olive oil, butter, or cooking spray
Coat a pan with olive oil, butter, or cooking spray. Warm up over medium heat.
Whisk eggs and season with salt and pepper. Pour eggs into pan and let stand for 1-2 minutes. When eggs are firm enough so that you can lift the edges without any trouble, use a spatula to fold the egg over on itself. Flip and let cook for another 30 seconds to 1 minute.
Slide eggs onto plate. Spread pesto over eggs, then sprinkle diced tomatoes, then shaved parmesan.