Omelettes are very popular worldwide, and Mexico is no exception, where omeletes are served for breakfast or brunch; the fillings go from cosmopolitan ham, mushroom and onions, to indigenous nopales (cactus) and quelites (pot herbs). I prepared the omelette pictured above to use the garden veggies harvested from my backyard (see my previous post):
I had a last batch of asparagus, bunching onions in two colours, cilantro and two young parsnips. Cooking just-picked produce with no delay is the best way to take in their full freshness. However, sometimes not all the garden veggies needed for a recipe are available at the same time; a way to preserve nutrients and solve this quandary, is to prep the harvest for freezing as soon as possible. In this case, for the Mexican touch, I had a few serrano peppers from last year’s crop; they looked amazingly well kept, just out of the sealed freezer bag:
In the fridge, I had free-range eggs (unfortunately not from my backyard, since my city has a by-law banning chickens on household properties), some fresh cheese (I had light feta, very close to Mexican añejo, for the Mexican touch) and a little milk for extra fluffiness.
Veggie Omelette with a Mexican Touch –
Omelet de verduras con un toque Mexicano
Ingredients (for 2 generous portions)
¼ cup milk
2 tbsp oil
4-6 green onions; bottoms and green tops separated; sliced
1 cup chopped parsnip or other vegetable (such as mushrooms, zucchini, etc.)
1 bunch asparagus; trimmed, sliced in diagonal
2-3 serrano peppers (or jalapeños); stems removed, sliced
½ cup fresh cheese (añejo, light feta or other fresh cheese); crumbled
1 sprig cilantro, to garnish
Salt and pepper, to taste
In a bowl, beat eggs and milk; reserve. In a frying pan, pour one tablespoon of oil and warm up over medium heat. Add sliced onion bottoms, and sauté until translucent. Add the rest of the veggies, stirring, and cook until asparagus have turned bright green. Add peppers, and season with salt and pepper, to taste:
Remove from heat and reserve.
In another frying pan (choose the size of the pan so the egg mixture will cover the entire bottom, and still have a nice thickness; the omelette will be fluffier), pour the rest of the oil and warm up over medium heat. Pour egg mixture (it should sizzle in the hot oil, photo below, left). Lower the heat at this point (very important, so the egg will not burn); cook eggs, scrapping the edge of the pan with a wooden spatula, lifting the cooked portions and tilting the pan to allow the raw egg mixture to cover the bottom (photo below, right):
Continue this process until no more egg is running, but the top is still moist. Place the reserved veggies on half of the egg surface, then top with the crumbled cheese (photo below, left); using two spatulas, fold over the other half of the eggs, pressing and re-arranging the filling (photo below, right):
Tilting the pan and using a wooden spatula, slowly slide omelette onto a serving plate, and decorate with sliced green onion tops and cilantro leaves:
Serve immediately with tortillas, and salsa on the side; bread is also a Mexican staple, so toast and butter would not be a phony alternative for the Mexican touch. I also place salt and pepper shakers at the table, since I do not like to add any to the eggs while cooking.
The cost of this dish was minimal; just-picked/frozen organic produce, a few eggs, and a little cheese and milk are a true bargain for a wholesome and tasty meal.
My husband liked this omelette very much and, although he usually becomes tired of asparagus by this time, he was sad to hear that our asparagus season is over. I think this recipe would be perfect for a Father’s Day breakfast.
Happy Father’s Day! ¡Feliz día del padre!
I am also sharing my recipe at What’s for Dinner? Sunday Link-Up # 205, hosted by Helen @ The Lazy Gastronome. Thank you to Helen for hosting, and an extra thanks for featuring my Blushed Pipián on this party!