Tuesday, February 5, 2013

Salad for Breakfast?

Breakfast salad with tri-color pepper and mushroom frittata
Again, the theme is spring, enticing because out of reach for us.  When hubby and I were staying in Santa Monica last year, we loved to walk in the balmy air each morning to the Urth Cafe on Main Street.  We sat outside, ate omelets with salad, and eavesdropped as young scruffy men discussed their latest film projects.  At first when I was served salad with an omelet, I thought it was a lazy way of adding an easy side.  I was wrong.  I became an advocate of salad for breakfast with eggs.  It tastes delicious, better than any heavy, fried food, because in the morning we are naturally thirsty.  The salad we were served was a plain lettuce salad of baby greens dressed simply in good quality olive oil and balsamic vinegar.  Since then, I have been a convert to the breakfast salad.  I buy special lettuce just for my breakfast salads.  (Sorry about all the salt and pepper in the photo.)

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