Tuesday, April 14, 2015

Cooking || Chinese Omelette stuffed with Red Cabbage, Carrots and Spring onions

I think Mr. H is the worst person to ask the question "What would you like for breakfast" because he would never give you an answer. Not even a hint. He might help you decide if you give him couple of options, but he won't say "make me this" which I guess is his way of not being a domineering husband. He's already thankful that I willingly cook for the family and whenever I'm too tried or don't feel like cooking, he's more than happy to roll his sleeves and prepare something for us all. Or go and get some take out.
When we couldn't decide what to have for brunch last Friday, I decided to grab whatever items I see from the fridge and make it work. That is how this meal came about.
This flavorful omelette has got stir fried vegetables stuffed between fried eggs. I mean that makes it healthy, right? :)
Here's what you need
Serves 2
4 fresh eggs
2 cups of red cabbage, grated
1 small spring onion
2 carrots julienned
1 clove of garlic
1/2 inch piece of ginger
1 tablespoon margarine
A pinch of Salt
1/2 tsp ground black pepper
1/4 tsp coriander
A pinch of seasoning (optional)
1/2 a tsp sesame oil
Soy sauce to taste

Here's what you do
Start with the filling
The Filling:

In a frying pan, melt half of the margarine. Add the garlic, ginger, cabbage, carrots and bulb part of the onions. Stir fry until it has sweated and halved in quantity. Add two generous dashes of soy sauce and the sesame oil. Stir fry for 5 minutes to cook the Carrie, then set aside.
The Eggs:

Beat the four eggs lightly with salt, coriander and black pepper. Add the chopped green part of the spring onions. Melt half the remaining margarine and fry half the egg on both sides. Set aside. Melt the the remaining butter and fry the remaining egg, leave 2 tablespoons of egg behind unfried.
The Assembly:

After the first flip, pour the filling on the egg as shown. Pour the remaining two tablespoon of egg and the cover it with the first omelette. Reduce the heat to very low and cover with a pot lid for 3 - 5 minutes. Be careful that the bottom doesn't burn.
Serve! We had ours with home fries and local sausages.


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