Sunday, April 26, 2009

Lacy SIngapore Omelets

Lacy Singapore Omelet
From Chocolate for Breakfast

Prep time: 5 minutes
Cooking time: 10 minutes (mostly for the filling)
Serves 2

4 large eggs, beaten
1 tbsp olive oil
1 tbsp oil (I used olive oil)
¼ cup onion, finely chopped
2 scallions/green onions, cut into ½” pieces
1 cup shitake mushrooms, stems removed, sliced (I actually used cremini as I ran out of shitake) ¼ cup sweet red bell pepper, diced
¾ tbsp fresh ginger root, finely grated
½ Serrano chili, finely minced ( I only had a jalapeno pepper on hand)
Juice of ½ lime
½ tbsp soy sauce
½ tbsp hot chili oil (being delicate, and frankly the jalapeno was enough spice for us, I used toasted sesame oil instead to keep it “Asian”)


Filling: so pretty all by itself
1. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Add onions and sauté until translucent (2-3 minutes, after all they are finely chopped). Turn up the heat and add the rest of the ingredients, stirring until the mushrooms turn soft and moist. Remove from heat while you prepare the omelets, which only take a minute or two, so have toast and table ready.


1. Add remaining 1 tablespoon oil to large skillet; heat over medium-high heat.

2. Place a sieve/strainer over a bowl set close to the stove. Pour beaten eggs into the sieve now positioned over the hot skillet and quickly drizzle the eggs in a rough circle. (The author used small skillets, one per omelet and half the beaten egg for each. I used a large skillet and the entire beaten egg mixture, then cut the finished omelet in half for my Honey and me to share). It will look lacy and have holes, but should hold together. The entire cooking process takes only a minute or so.

3. Remove from the skillet and transfer to plate(s). If you are making small omelets you would only use about half the egg mixture for each omelet. The edges will look dry.

4. Using spatula to help, Slide from pan to plate, place ½ the filling on one side of the omelet and fold other side over top and serve.

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