For the past several weeks, I was having serious hardware problems with my laptop which kept me off the internet.
Won’t bore my kooky readers with the saga but the sum of the story: my hard drive had to be reformatted, OUCH! Had a few recipes and photos lined up for posting here, now they are all gone :-(.
I got my laptop back just before I was off on a four day break to Goa and so it delayed my coming online that much more.
Now that I am back with a well-behaved machine, looking forward to resuming my kooky postings :-).
Today’s recipe is one which I threw together at the very last minute. Returned from Goa to a frugal kitchen home to some onions, ginger, chilli, carrot, tomato, coriander and cheese. I had brought back with me local brown bread known as poi (seen in the photograph) so decided to make an eclectic omelette.
The premise of this recipe is to cook the “base”, cool it down and add it to the beaten eggs to make an omelette. This results in a nice, firm omelette (as opposed to watery one which can sometimes happen when you add vegetables).
If you would like to try this recipe (or rather, method) use whatever you have on hand in terms of vegetables and cheese. Bits of bacon or ham would also make a welcome addition.
Poi is a type of Goan bread which you can get in white and brown variety (I had the latter). In terms of taste, it is a bit like the Italian Ciabatta. It is sold freshly made early morning. If you miss the morning delivery, you won’t get it again during the day (at least, this is the case in some parts of Goa). It is moreish and a very good match for any type of egg recipe.
Without further ado, let’s get cracking with this eclectic omelette.
1 Large onion
1 Large tomato
Fresh ginger the size of your thumb
Handful of fresh coriander
2-3 Green chilli (or to taste)
1 Tablespoon cheese (I used Cheddar)
1-2 Teaspoons oil
Salt to taste
Freshly ground black pepper to taste
- Peel, wash and finely chop the onion.
- Wash and finely dice the tomato.
- Wash, scrub and finely grate the carrot.
- Wash and slice the chilli.
- Wash, peel and finely grate the ginger.
- Wash, dry and chop the coriander.
- Crumble or cube the cheese.
- Heat the oil in a wide base frying pan.
- Once it is hot, add the onion, tomato, carrot, chilli and ginger.
- Add salt to taste.
- Mix well, lower the heat, cover and cook for 10 minutes.
- Once the time is up, take the pan off the heat and let it cool down. You can do this in advance.
- When you are ready to make the omelette, beat the eggs in a bowl,
- Add the coriander along with a pinch of salt and pepper to taste.
- Mix well and tip in the contents of the frying pan to the eggs.
- Put the pan back on the burner and turn on the heat.
- Mix all the ingredients in the bowl so that the eggs and vegetables are totally into each other (!).
- Add the cheese.
- Once the pan is hot, add the eggy mixture.
- Turn the heat down to minimum, cover and cook the omelette for 10-12 minutes.
- Carefully flip over and cook the other side for a few minutes before dishing out.