Peter Rodenburg Omelet

Recipe Ingredients

1 oz	28g	Cabbage stalk - cut matchstick slive
1 teaspoon	5ml	Finely-chopped parsley stalks
1 tablespoon	15ml	Finely chopped green chile
3 tablespoons	45ml	Soya sauce
1/4 cup	49g / 1.7oz	Clarified butter
1 1/2 oz	42g	Onion - finely sliced
6 oz	170g	White cabbage - finely sliced
6 oz	170g	Shrimp - cooked, peeled
8		Eggs
1/4 cup	59ml	Cream
		Garlic - to taste
		Salt - to taste
		Freshly-ground white pepper - to taste
2 tablespoons	30ml	Butter

Recipe Instructions

Place cabbage stalks, parsley stalks, chile and soya sauce in a bowl and allow to stand at least 1 hour.

Place clarified butter into frypan and add the onions, toss lightly and add the cabbage, stir and cook 1 minute, add soya sauce mixture. Stir until soya sauce is well distributed. Add the shrimps. Stir lightly with a fork, cover saucepan tightly, remove from heat.

Mix eggs with cream, season with garlic, salt and pepper. Heat an omelet pan and add the butter and sufficient eggs and cream to make one omelet. Stir well and when evenly cooked but still moist and runny on top, add one portion of the prepared filling. Turn omelet onto dish, place a small piece of butter on top and garnish with parsley. Continue until 4 omelets are made.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0033) - from the - TV FOOD NETWORK

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