Breakfast For Dinner: "Cream Cheese" Omelettes w/ Balsamic Greens by Lindsey | Dolly and Oatmeal

frank and i recently celebrated our 8-year dating anniversary.  and of course, with those memories of our first year together brings back all sorts of nostalgia.  these eggs are part of that story.  

mine and frank's first year together was in many ways, a growing experience.  i think we both were able to view the world a little differently through each other's perspective.  that first year also challenged us as a couple.  but we made it through, and persevered.  i grew a deep respect and love for frank, how he viewed the world, what made him tick, his passions in life, on and on. 

we celebrated our first year together at a little b&b in snowy upstate new york.  and the keeper of the b&b, nancy, took such care of her guests, making us delicious breakfasts each morning.  our first breakfast was a cream cheese egg omelette!  i was completely smitten.  i had never thought to schmear eggs with cream cheese, making it melty and warm, and taking an "eh" omelette to the next level.  we dubbed them fancy nancy eggs.  so once we got back home i immediately took to my kitchen and tried recreating them.  after a few tries, i found that the trick was letting the cream cheese come to room temperature, so that way it melts into the eggs in just the right way.

this rendition here is one i've been making for a couple years now.  it uses a vegan cream cheese, and adds some greens, and healthy fats to round it out and really make it a wholesome meal.  it's got everything to nourish and fill you up: protein, fiber, and healthy fats.  plus, it's a super fast dinner (or lunch) i like putting together at least once a week.  it's the kind of weeknight meal that understands me: big on flavor, and small on prep. i hope you love as much as we do!

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book!  i love regramming you all on instagram stories! xo!

breakfast for dinner: "cream cheese" omelettes w/ balsamic greens | gf & df

| makes 2 omelettes |


  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon good-quality aged balsamic vinegar
  • 1 cup spring greens, arugula, or spinach 
  • salt & fresh ground pepper
  • olive oil, ghee, or grass-fed butter, for cooking
  • 4 pasture-raised organic eggs
  • 1/4 cup vegan cream cheese (my favorite is kite hill), at room temp
  • 1 cup spring greens, arugula, or spinach
  • 1/2 ripe avocado
  • 1/4 cup microgreens
  • chopped chives and chive flowers, for garnish


  1. toss the greens with the olive oil, and vinegar; season with salt and pepper, and toss once more.  set aside.
  2. heat an 8 or 10" skillet over medium heat.  once the pan is hot add enough olive oil to lightly coat the bottom of the pan (or add a knob of ghee or grass-fed butter). whisk together the eggs, and season with salt and pepper.  add half the egg mixture to the pan and turn the heat to medium-low, cook until the top of the eggs is a bit sturdy, about 3-4 minutes.  then, in one motion, flip the egg with a large rubber spatula, to cook the bottom.  cook for about 1-2 minutes, then transfer the omelette  to a plate.  repeat with the remaining eggs.
  3. cover half of the omelettes with 2 tablespoons of "cream cheese", then split the greens and avocado between both omelettes.  top with microgreens, chopped chives, chive flowers, and bit more cracked pepper.  eat warm :)


balsamic roasted asparagus salad w/ fried capers & 7-minute eggs

balsamic roasted asparagus salad w/ fried capers & 7-minute eggs

spring rainbow bowl w/ honey-mustard tahini

spring rainbow bowl w/ honey-mustard tahini

cilantro back rice w/ roasted garlic scapes & asparagus 

cilantro back rice w/ roasted garlic scapes & asparagus 

balsamic roasted asparagus salad w/ fried capers + 7-minute eggs by Lindsey | Dolly and Oatmeal

it's hard to believe that it's been over a month since my last blog post!  it was april then, and me and frank were just about to move.  while the move was just down the street and around the corner, it was more of a headache than we thought.  we wrongly assumed that since the move was short we could totally rent a uhaul and move ourselves - dur! i waited until the day before we moved to pack up the kitchen because i was testing and shooting recipes for the cookbook . plus, we were sandwiched between the new tenant moving into our old place, and the old tenant moving out of our new apartment, so we kind of made a mad dash of it piling everything into the uhaul and our car at the last minute. i was that crazy lady in the VW convertible doing laps around the block with plants and chairs, and boxes of cookbooks hanging out of the roof, while people looked on thinking i was nutso.

anyway, it's been a blast so far having a backyard(!!!) and quint (our pup) is LOVING it! he chases squirrels and cats all day long, hunts bugs, eats dirt, and sunbaths like a boss!  frank has totally surprised me by how handy he is in the garden, and how determined he is to clean that yard up! so far he's found an old radiator, pounds and pounds of buried bricks, broken statues, and some rusty pipes; we're still trying to figure how all that random stuff made its way here!  while it's been great having a outside space, it's even more awesome being able to tend to something that was in dire need of some major tlc - something about the process of making a space over, making it your own, is really gratifying on such a basic level.

speaking of gratifying, this salad!  asparagus is one of my all time favorite vegetables, so when it's fresh at the market i'm buying it all up! this is more of a throw-it-together kind of meal, the kind i do for lunch most days, with leftover this, some greens, and always an egg. i almost always roast or top sautéed asparagus with a drizzle of really good aged balsamic vinegar, something about the sweet acidic bite it gives is just too good! i mixed it here with a mesclun mix, some leftover pea shoots, and (game-changing!) fried capers. bon appetit's perfectly runny, but cooked 7-minute egg is something i've been practicing to make for a while, and i've finally figured out how to remove the shell from the egg without the white coming along with it (instructions below!)! it's all about the little things, guys ;)

happy june to you all! xo

balsamic asparagus salad w/ fried capers + 7-minute eggs (gf)

serves 2

  • 1 bunch asparagus (roughly 8oz), woody ends trimmed and sliced into 1 1/2-inches pieces on a diagonal
  • 2 teaspoons extra virgin olive oil
  • 1 1/2 teaspoons balsamic vinegar
  • course sea salt
  • freshly ground pepper
  • 1 tablespoon drained capers
  • 1/2 teaspoon organic cornmeal
  • 2 large pasture raised eggs
  • 2 handfuls mesclun mix, baby kale, or mustard greens 
  • 1 teaspoon fresh lemon juice


  • preheat oven to 400° F.  in a baking dish, toss together asparagus, 2 teaspoons oil, and balsamic, season with salt and pepper.  roast for 10 minutes, until tender.
  • while asparagus is roasting, fry the capers.  toss the capers and cornmeal together.  heat 1 1/2 teaspoons oil in small skillet over medium, once hot add the capers; cook for 1 to 2 minutes, until crisp and cornmeal coating is golden. use a slotted spoon to transfer to a paper towel lined plate; set aside.
  • prepare an ice bath, set aside. fill a small saucepan 3/4 of the way with water and bring to a boil; gently lower eggs into the water and let it come back to a boil. lower to a rolling simmer and time eggs for 7 minutes.  use a slotted spoon and transfer eggs to the ice bath. let eggs cool for at least 5 minutes. use the back of a spoon to tap and crack the shell, rinse eggs and slice in half.
  • in a large serving bowl, toss greens with lemon juice, and 1 teaspoon olive oil, season with salt and pepper.  serve salad with roasted asparagus, fried capers, and sliced eggs. top with herb flowers and serve warm.


more spring recipes:

cilantro black rice with garlic scapes + asparagus

cilantro black rice with garlic scapes + asparagus

asparagus w/ shallot vinaigrette + crisp lemon zest

asparagus w/ shallot vinaigrette + crisp lemon zest

asparagus, pea + broccoli rabe saute over a chive + chickpea mash

asparagus, pea + broccoli rabe saute over a chive + chickpea mash

green shakshuka w/ smoky socca by Lindsey | Dolly and Oatmeal

the other day i was up at some crazy hour in the morning thinking about this cute, wobbly old table i had purchased a few years ago.  the table made a brief appearance here in our new(er) apartment, but was sent to my parents basement - or as we call it, storage - for a day when we have a large enough place to fit cute, non-essential furniture.  anyway, the other day i was thinking that i missed that table's cheerful turquoise hue, and its random chips of paint.  i told my dad that i was thinking of a way to utilize the table and asked if there was a way to trim the legs and make a tray.  my dad, being a pretty smart (and rad) guy, transformed this once not so very functional piece of furniture into not only a large serving tray, but was also able to save other parts of the dismantled table for wall shelves!  the tray now sits comfortably on our ottoman in the living room, and makes a pretty backdrop for photographs ;)

on to this shakshuka.  like most people i eat a red shakshuka, and sometimes a reddish-green shakshuka.  that was until i ate green shakshuka at my most favorite restaurant, jack's wife freda.  the base of their green sauce is tomatillos, green peppers, cilantro, onion and garlic.  the shakshuka here is a riff off of theirs.  not knowing exactly how they prepare it, i took to making it how i would prepare a regular red shakshuka and frank and i love it!  the sauce isn't as sweet and i definitely make it spicier when it's green, and i LOVE the taste of the cilantro mixed with the heartiness of kale!  and whenever there's a runny egg in town be sure that there's a piece of bread around to sop up all its runny, yellow yolk goodness! enter: socca. essentially a flatbread, and super easy to make, plus, you can add virtually any spice or herb to it and make it to your liking.  some of my favorite additions include: tons of garlic and herbs, za'atar, and smoked paprika! 

green shakshuka w/ smoky socca 

serves 2


  • 8 medium tomatillos (~1 pound), trimmed and cut in half
  • 5 large lacinto kale leaves, ribs removed
  • 1 cup cilantro
  • 1 jalapeno pepper, stem removed (i added some seeds for spice)
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine grain sea salt
  • 3 large free range eggs
  • olive oil, for sauteing  

smoky socca

  • 1 cup garbanzo bean flour
  • 1 cup warm water
  • 4 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon fine grain sea salt
  •  1/2 teaspoon smoked paprika


make the socca

  • in a medium bowl, whisk the garbanzo bean flour, salt and smoked paprika.  add the warm water while whisking.  add 2 tablespoons olive oil and minced garlic, whisk to combine.  cover mixture with plastic wrap and let it sit for 1 hour - or up to 12 hours
  • place a 12" cast iron skillet (or oven safe baking dish of same size) in oven and preheat to 450° 
  • once heated, remove from oven and add 2 tablespoons olive oil to the pan; swirl to cover the surface and edges.  give the socca batter one more whisk and add to hot skillet, return to oven and bake for about 13-15 minutes.  turn oven to broil and bake until edges and top of socca bread are lightly browned and crisp - about 3-5 minutes
  • carefully transfer the bread to a large plate or pizza pan and cut into wedges.  serve hot

make the shakshuka

  • combine halved tomatillos, kale, 3/4 cup cilantro, cumin and salt in a food processor, and pulse until contents are blended.  set aside
  • heat a 10" skillet over medium heat, add about 1 tablespoon of olive oil and saute the onions until soft and translucent - about 3 minutes.  add the garlic and saute until garlic is soft and fragrant - about 2 minutes.  add the tomatillo mixture and bring sauce to a light simmer.  cook over medium-low heat for about 12-15 minutes, until half the liquid has cooked off
  • make divots in the sauce for the eggs.  one at a time, crack the eggs into a small bowl and gently transfer to the green sauce.  repeat with remaining eggs.  cook eggs until whites have set (i generally use a cover to speed this process up) about 6-8 minutes.    
  • garnish with leftover cilantro and serve with the socca...enjoy!