After five days of fever that I just couldn’t shake, I woke up Saturday feeling healthy and happy to be alive. So I celebrated with scrambled egg whites with Oyster Pond cherry tomatoes, feta, and rosemary and thyme straight from the terrace.
(Ok, so celebrated = breakfasted. But believe me, it felt pretty fabulous. First time I had energy in days. And all of you who have ever suffered through Tracy are going to kill me for saying this, but 5 minutes into Dance II and I was grinning ear-to-ear. With nearly a week off, I had forgotten how JOYFUL that workout makes me. Yahooooo!)
A cooking note: I like to add a dash of milk to egg whites. They cook quickly so have all the add-ins ready in advance (seen here). The cherry tomatoes were so sweet and delicate I cooked them just enough to warm them, about the time it took to melt the feta. And the fresh herbs make a very simple meal feel fancy. I absolutely love this combination!
07.10.2010, 12 pm. East Village.
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The Great American Cooking Project
Notes from others: