Introducing: Nalini-Style Omelets
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
Cut vegetables and put in a bowl. Crack egg and add to bowl. Pierce the yolk and mix using a fork.
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.
Top with goat cheese and serve immediately. I had mine with a cup of Twinings English breakfast tea.
On a completely unrelated but important note, Happy Father’s Day, everyone!