Tangled Branches: Satiated

riveting tales of how we sustain ourselves

Saturday, April 05, 2008

Indian-Style Omelet Sandwich

Today's lunch was Indian-style Omelet Sandwiches. I found the recipe last summer at One Hot Stove. We made this several times last year when we had plenty of good tomatoes. Now, in early spring, we just left out that part. It's good tomatoes or no tomatoes for us.

I made one large flat omelet in a 12-inch skillet - something like a very thin frittata. I didn't turn it over, just cooked it until the top was set. The omelet does get browned a bit on the bottom, but we think that's just fine.

Beat 2 eggs with about 1 tablespoon of half & half; mix in 1/2 onion chopped, 1 Pinocchio's Nose (long cayenne) pepper, some chopped fresh cilantro, and a few leaves of spinach cut into strips. Melt a small amount of butter in a 12" skillet and pour in the egg mixture. Cook, without turning, until the eggs are set. Toast 4 slices of Jim Lahey's no-knead bread, then generously butter the toast and divide the omelet in half to make 2 sandwiches.

Indianish Radish Relish

3 small French Breakfast Radishes
2 very tiny Shunkyo Radishes
3 pinches of Chunky Chat Masala
2 pinches of coarse salt
a few drops of lemon juice

Chop the radishes somewhat coarsely - think of the texture of hot dog relish. Mix all the ingredients, adjusting to taste.

My spouse used this as a topping for his omelet sandwich, but I thought it should be a side dish. Turns out it's good either way.

Labels: ,

posted by Entangled at 1:33 PM


Post a Comment

<< Tangled Branches: Satiated, main page