For my 27th birthday my fiancé (now husband) signed us up to a “Cooking for Men” cooking class. I was a little confused receiving the gift…cooking for men? Did he think it was a class about cooking man food designed for women that cook too many vegetables? was this a hint?
Despite the confusion, I was excited about our cooking class. It turns out he just wanted us to to go a cooking class together with a high probability of having steak at the end of the night, not a bad plan. When we arrived, it was indeed a cooking class designed for men, like I imagined, but there were just as many women in the class. The meal we cooked was super simple, hearty, and delicious. We did cook steak…and chicken…and salmon (with bacon)…and my favourite – omelette pizzas!
The idea was a non-fussy omelette, no folding or flipping required, topped with ANYTHING, like a pizza – trivial and brilliant. We had many options for toppings, but it was arugula, kalamata olives, and goat’s cheese that did it for me.
The cooking class was at Great Cooks in Toronto and taught by Andrea Nicholson, a Top Chef Canada competitor. Check it out if you’re in the Toronto area!
- 2 eggs
- 2 tbsp milk
- generous knob of butter
- handful of arugula
- extra virgin olive oil
- kalamata olives
- goat’s cheese, crumbled
- Whisk the eggs with milk and a pinch of salt. Warm butter in a medium well seasoned or non-stick skillet on medium heat. When butter starts to bubble, add the egg mixture.
- When it starts to set, gently move the edges inward to allow the remaining liquid to flow to the exposed sides. Repeat this until no liquid remains and the entire omelette is set.
- Toss arugula with your best olive oil and a pinch of salt.
- Slide the omelette onto a plate and top with arugula, kalamata olive halves, and crumbled goat’s cheese.