Omelets are not just for breakfast. Really. I mean, neither are pancakes (which I will happily consume at any hour of any day) or cereal, but this omelet in particular just screams DINNER.
I’ve been busy in the kitchen lately, but the blog has been a little neglected. Oops. It’s not that I haven’t been making good stuff, I just feel like my 7.5 – 8 hours of sleep are non-negotiable, and when the alarm goes off at 5 AM every morning I MUST go to the gym, so if 9 PM rolls around and blogging isn’t done, well too bad. It’s great to be back to teaching after a 2 week break but it’s KIND of draining after basically lounging on the couch for days on end.
I made a VERY important find this weekend. Although I gave up meat on November 1, 2009, I never really called myself a true vegetarian, because I still ate fish sauce (I’m addicted to Thai food and I just couldn’t, or I guess I should say wouldn’t give it up). BUT, thanks to a random Asian grocery store in San Francisco, I am now a REAL vegetarian because I got my hands on a bottle of vegetarian fish sauce!
Here’s one of my lame excuses for not blogging much this week: Baby shower cupcakes for a co-worker took up my whole evening
And I’ve been making an entire separate lunch instead of just taking left overs, because apparently Mike and I are eating far more than ever before and we never have anything left after dinner. I don’t really know what’s going on there, but I DO know this bent-box type concoction was awesome.
Brown rice, steamed broccoli, nori, liquid aminos, sesame seeds, pan-fried tempeh, and avocado. This will be a staple for sure.
So with random stuff going on, the best thing about this meal is that it’s pretty quick. You want to get everything prepared before you start cooking because it moves so fast, but that’s not hard, it just takes some chopping.
Whisk together eggs, curry powder, and coconut milk.
Cook the filling.
And make an omelet. I think this is only the third omelet I’ve ever made in my life, but it’s amazing how easy it is if the pan is hot and has plenty of oil in it!
Note: Garlic chives are MUCH bigger than regular chives and are flat, kind of like giant blades of grass. They can be found at Asian grocery stores, and regular chives are NOT a substitute. Seek them out, it’s worth it! They’re also great in stir fry.
(adapted from Asian Vegetables by Sara Deseran)
makes 2 omelets
2 tbsp coconut milk (light is fine)
1 1/2 tsp curry powder
pinch tsp salt
1 tbsp canola oil
1 clove garlic, chopped
1 medium shallot, chopped
1/2 cup chopped tomato
1/2 cup chopped garlic chives
1-2 tbsp vegetarian fish sauce
1/4 tsp sugar
Whisk the eggs, coconut milk, curry powder, and salt together in a bowl.
Heat the oil in a wide skillet and and add the garlic and shallot. Saute for about 30 seconds, then add the tomato, chives, fish sauce, and sugar. Cook for about a minute more, then taste and add more sugar or fish sauce if needed. Remove from heat and wipe out the pan.
Return the pan to the heat and add about 1 tsp of oil. Swirl the pan so the oil coats the bottom. When it’s hot, add half the egg mixture but don’t stir! Let it sit until the edges are cooked and the center is just a tiny bit runny. Add half the chive mixture to one half of the omelet, then fold the other half over. Cook for about 2 minutes then transfer to a plate and repeat with the remaining egg and filling.