Wednesday, 3 July 2013

Omelet Noodles with Tomatoes and Peppers

What? Omelet noodles?  That's right.  Make paper thin omelets, roll'em up, cut into strips and you've got omelet noodles!
I'm desperately trying to make my breakfasts more interesting.  We all like having eggs for breakfast.  Poached, scrambled, hard-boiled, sunny-side up - and it doesn't end there.  You can be so creative.  There are dozens of books written just on eggs.  That's why whenever I do my little vegan phase (started out as a challenge, now I do it for two weeks every couple of months), cutting out eggs is always the most difficult part. I really find that it is the most fascinating ingredient.  Other than being a star on its own, it can be emulsifies, thickens and lightens other ingredients.  It's where the true science and magic in cooking is. 

It's fun, isn't it?  You can also make it a lighter dish by just tossing it with some fresh tomatoes rather than it cooked with peppers.  Toss it with some cheese, some herbs, some marinated veg.

Serves 1
2 eggs
cherry tomatoes, chopped
1 red pepper, diced

Whisk the eggs with a bit of salt and pepper and a dash of water. 

Place a pan over high heat.  Add a tiny bit of oil and wipe the pan with a piece of paper towel.

When the pan's hot, add 1-2tbsp of egg into the pan and swirl it around so that it covers the pan.  Add just enough egg that it covers the pan, it has to be a thin layer.  Cook the egg until the edges begin to curl and the surface is set.  Remove from pan and cook the rest of the egg the same way. 

Place the egg sheets on top of each other, roll it up and cut it into strips.

Make the sauce by adding a bit of oil to the pan, when hot, add the chopped cherry tomatoes and red pepper. Cook over medium high heat until softened, adding water midway if it gets too dry.  Season. 

Unroll the egg strips and toss with the tomato mixture. 

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