Tuesday, May 25, 2010
EASY HANDY AND YUMMY
Eggs, goats cheese and mint - not a combination I would have thought of, but a very popular one in Corsica. This omelette was a "cookalong" recipe on Nigella.com a few months ago, and has been a regular here ever since. The tanginess of the cheese contrasts wonderfully with the smooth eggs, and then the mint brings along an unexpected fresh edge.
Somehow I always seem to have goats cheese in the fridge, even I have managed not to kill my mint plant (well not this current one anyway!) and there are usually eggs in the house (unless of course I have gone mad baking again!) making this a handy - but out of the ordinary - store cupboard standby.
In the background you can see the photo from Forever Summer and I have to say that Nigella (or her stylist) has done a far better job of shredding her mint!!
Seemingly the Corsicans sometimes like to sprinkle their omelette with sugar which doesn't appeal to me at all - but reminds me of my first efforts in the culinary field, Santy brought me "Look I Can Cook" (amongst other things!!) one Christmas, and I loved it!! My favorite recipe was for an orange omelette - I made it all the time, my poor parents were given it at least once a week (parental love is a great thing!!) That is until a new rule was introduced - all mess had to be cleaned up by the cook - worked a treat!!!!!
3 eggs (I use 2) - beaten
15g butter (I use 1 tsp)
100g goats cheese (from a log)
fistful of mint leaves - shredded
salt and pepper
Melt the butter in a small frying pan, it needs to be hot and sizzling.
Add most of the mint and fry for a few moments.
Add the beaten egg and tip around the pan - add salt and pepper after about 30 seconds. (A tip I saw on T.V. stops the eggs going grey)
Crumble the cheese over the omelette and cook - lift the sides and swill the pan around to cook any runny egg.
When the top of the omelette looks nearly cooked - but still gooey. Fold over as you like.
Sprinkle with the remaining mint and serve.