Peter Rodenburg Omelet Recipe - Cooking Index
Graham Kerr creation for an old Air Force buddy.
Type: Eggs1 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 |
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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