Ed Ruscha’s Cactus Omelette
2 TBSP. SMALL CURD COTTAGE CHEESE
2 TBSP. DICED CELERY
3 TBSP. DICED CACTUS (NOPALITOS, COMMONLY FOUND IN A GROCER’S INTERNATIONAL SECTION)
1 TBSP. SWEET BUTTER
For Ruscha’s cactus omelette, whisk eggs in a bowl, heat a pan with butter, and prepare an omelette as you normally would, lifting the edges when they harden and tilting the pan to let the runny layers slide underneath. While the top is still moist, add salt, pepper, and cottage cheese in the center, followed by celery and the nopalitos. Fold in half and let the omelette set for one minute over low heat. “For people who like shaggy dog stories, add little bits of the green cactus on the top of the omelette to make sad or funny faces,” Ruscha says.