Tuesday, September 14, 2010

What's for Breakfast: Vegetable Omelette

By Ed Bruske
aka The Slow Cook

Chartwells was calling this egg dish a "skillet." It contains fresh zucchini, tomato and red bell pepper. It was made with eggs and vegetables poured into a stainless pan greased with Pam, then baked in the oven and cut into squares. I seemed to be the only one eating it in the cafeteria. The kids all went for the alternate, which was the muffin, cottage cheese and orange wedges.

Don't wedges seem like a better idea than serving a whole orange, much of which often ends up in the trash? It would be great if all fruit servings could be geared to elementary school appetites to avoid waste.

I liked the eggs, even though they could have used a little more salt. Cottage cheese seems like a much better way to work calcium into the menu compared to flavored milk, which D.C. schools have stopped serving this year. I just wish I knew where the muffin can from. It definitely is not Otis Spunkmeyer.

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