Introducing: Nalini-Style Omelets

by thefamilyfoodblog

My approach to omelets is different from most people’s: I think of eggs not as the central ingredient, but as more of a binding agent to link together all the toppings. In my view, the toppings are what make it interesting. This results in a totally different (read: much lower) eggs-to-toppings ratio than your typical omelet. Be warned.

And so this morning, with a fridge full of vegetables from yesterday’s grocery shopping, I went to town with my omelet.

Ingredients, per omelet

  • 1/2 plum tomato, coarsely chopped
  • 1 large Shittake mushroom, coarsely chopped
  • 1 spring onion, sliced
  • 1 1/2 tbsp onion, chopped
  • 2 tsp goat cheese (optional)
  • 1 egg
  • 1 tsp olive oil
  • sea salt and pepper to taste

Instructions

Cut vegetables and put in a bowl. Crack egg and add to bowl. Pierce the yolk and mix using a fork.

Nalini omelet bowl

In retrospect, I should have used a bigger bowl. This one made mixing tricky!

Add olive oil to a frying pan on medium-high heat. Once pan is fully heated, pour in the the egg mixture. Spread out on pan using a spatula. When the underside begins to brown, flip the omelet and allow to cook for a minute or two more.

Nalini omelet pan

Omelet cooking in a pan. It’s okay if it’s not flat and fully spread out – that’s the point!

Top with goat cheese and serve immediately. I had mine with a cup of Twinings English breakfast tea.

Slide the omelet onto a plate and sprinkle with goat cheese as desired.

On a completely unrelated but important note, Happy Father’s Day, everyone!

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