If it's fried, it's food! Plus, all those vegetables (two, not counting the omelet, but it's hard to tell because of the frying).
A while ago I took Cranky to a really nice steakhouse, run by an ambitious and well-known chef (though he's seldom there), and pleasant enough to dress casually for and still feel like a million. Well, half a million.
See, he needed the meat. There's never beef in this house, except for that hulking roast we get for Christmas. I figured a steak was a good treat for my pookie, since he's been doing all the heavy lifting in the garden this summer, AND bringing me a cup of tea in bed every morning.
I had a very nice steak, too, and between us both, there was enough meat to bring home for some snazzy Asian salad or something (though we ended up eating the steak as god intended: like steak).
Ah, but into the leftovers box I also poinked our "used" baked potato skins. I had an IDEA.
OK, the idea: Brush the empty tater skins with oil. Salt, if you like, and place on a baking sheet. Cook at 350-ish until everything looks brown and crisp.
Meanwhile, or simultaneously, cut up a pattypan squash into cute, thin chips (or planks, or Scrabble tiles...) "Cute," remember. Salt them, place them on a baking sheet, not touching, and give them a good swizzle of nice olive oil. You know what? You can flavor them with a sprinkling of cumin powder and probably some cayenne, as long as everything is cute. Bake the little planks until they look brown and crisp. (I can just see my first cookbook now: "Cook until everything looks brown and crisp. And cute.")
Then assemble your Easter baskets: Fill the crisp tater skins with the crisp pattypan planks. Serve and eat, cutely.
We served ours with a healthy omelet (if eggs and cheese are transformed to health by the addition of spinach; plus, the garlic might help).
I was gonna call this dish Five-Second-Rule Potatoes, but I realized they'd never actually fallen on the floor. Their only sin was being almost garbage.
So I call them George Costanza Almost Eclair Taters.