spring-onion-omlettes

Omelettes, Asian Style

omlette mixture cookbook

Dear fellow humans, I have advice for you. Which indeed I need to heed myself.

If ever you find yourself going through tough times, it is important to surround yourself with the people who love you, and who make you feel safe. Although often, when you’re down, the last thing you may want to do is be around others. Science taught me something important this week. Just as physical pain requires bandages, creams, or medicines, emotional pain requires social support. So if you think you may need it, call your friends, visit your loved ones, and accept this support.

All of us humans, from time to time, experience difficult times. Despite not being in the mood for company (in fact I usually  prefer to wallow in self-pity for a while, hehe), I decided to accept my mum’s offer and stay at her place for the weekend. I cooked for everybody, as the kitchen is my happy place. I made omelettes, a recipe of Nigel Slater’s I have had bookmarked for some time now. They were unbelievable. And a recipe most definitely worth sharing with you all.

Please note, it is very important not to omit the amazing sauce. For I believe it is the amazing sauce that makes this dish truly wonderful. Also, make sure you don’t lock yourself away when you’re going through turbulent times. Science says so.

ricotta sping onion omlettericotta omlette mixture omlettes in the pan omlettes, asian style

Omelettes, Asian Style
Adapted from Nigel Slater.
Gluten free. Serves 3


 

  • 6 eggs
  • 200g ricotta
  • 3 spring onions, sliced
  • handful of coriander leaves
  • big pinch salt
  • butter or ghee, for frying
  • dressing

(whisk together until combined)

  • 1 Tbsp soy sauce or tamari
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp rice malt syrup or brown sugar
  • 1/2 bird’s eye chilli, finely diced
  • freshly grated ginger, to taste

 

  1. Whisk together the eggs, salt, ricotta, and spring onions. Place a heavy based pan over medium heat and melt the butter. Ladle in small batches of the egg mixture, so they are about 6cm in diameter. Fry gently until golden, then flip. Remove from heat once the other side is done. Continue until the mixture is finished.
  2. Sprinkle on the coriander. And spoon over some dressing.

They are even good cold.

omlette kitchen

Comments 8

  1. Caitlin mckegg 23/02/2015

    Definitely making these some day soon.. And definitely coming to visit you some day even sooner! Love your guts ❤️

    • eatthismyfriend 24/02/2015

      Oh Caity-pies I love your guts!!! But you wouldn’t like these – they’re EGGS!
      Can’t wait to see you. X

    • eatthismyfriend 25/02/2015

      Hi Paula, that is so lovely of you to say!! I am touched! Truthfully, I’m still struggling a little. But only time can heal broken hearts right? Hope you enjoyed your rice paper roll dinner : )

      X Jade

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