I really didn’t know about fresh, sweet basil until last summer when I had caprese salad for the first time. This summer I made sure to plant basil in our garden, and it is the gift that just keeps on giving. We’ve had maybe 12 sunny days in a row, and my little basil plant just keeps growing and growing.
As we are nearing the end of our no more grocery store experience, and I still haven’t shopped, breakfast pickings were looking a bit low this morning. It is amazing what you can make if you just stop and think for a moment.
I decided on omelets and home fries. First, I chopped some garlic and the potatoes, tossed them with olive oil and let them get cooking. The key to a crunchy crust is not to bother the potatoes. Let them sit there on medium heat an only toss them occasionally; they will not burn. While my potatoes were doing their thing, I ran out to the garden to collect some basil. I love picking it and smelling it, maybe I can get a basil candle.
One three egg omelet splits nicely between the two of us.
Jeremy is really the omelet making superstar in this house. I always get them just a bit too brown.
I really must grocery shop!
Are you a basil lover?