Fluffy egg omelette infused with the taste of rosemary


JULY 4, 08


*served with parboiled rice, one of my new fav rice varieties!

RECIPE (+1photo)

Serves: 1-2

Ingredients
Eggs, 3 (beaten)
Rosemary, 1 tsp
Salt, 1 tsp
Pepper, 1/4 tsp
Cheese, 1/8 cup
Onion, 1/4 (minced)
Mushrooms, 1/2 cup (diced) [meaty mushrooms e.g. portobellos are best]

1. Mix together the beaten eggs, rosemary, cheese, salt and pepper
2. Heat oil in a 6" pan and cook onion till softened (3min)
3. Add mushrooms and cook for about 5 min
4. Reduce heat to low and add egg mixture
5. Cover the pan and cook for about 10 min
6. Flip and cook for another 10 min
7. Repeat 5 & 6 till you build a nice brown crust on both sides

*might have to run a spatula underneath the egg occasionally to prevent it from sticking

(modified from original recipe in the Toronto Star)

---

The reason for using such a small pan is because it helps the omelette achieve it's shape (also, do not understand why the recipe calls this a tortilla when it's clearly just an omelette...trying to sound more exciting I guess). The original called for 12 eggs so a normal pan would suffice for that I'm sure. Also, I had to include step7 (and 5 and 6) only because I don't know how long it would take for the crust to brown, so if you can gauge better than me please do spare yourself this trouble.

On to taste. This was the first time I made anything with rosemary (believe me, before this summer herbs like rosemary and basil were foreign concepts to me, and even ingredients used in Chinese cooking like cloves and star anise were just names to me) and I didn't like it that much. It was okay, and definitely interesting, but it's not a recipe I'm dying to make again anytime soon.

Other than taste, my main gripe was the lenth of time required to make it. By following the instructions faithfully, I ended up taking almost an hour to make it as I dutifully waited for the liquid top of the egg to cook before flipping it; then I got impatient and just put the lid on, and the steam effect cooked the top in less than 5 minutes! Even so, this recipe will still take longer to make than my Chinese omelette, as it has to be put on low heat to achieve the fluffy effect.

I really do like the light, fluffy texture though; so I'll probably reuse this recipe in some form in the future.

Labels: COOKING

0 BITES