Sunday, June 1, 2008
The Momentous Pea Omelette
Apologies again for the slow posting on Red Ramekin lately. As I mentioned in my previous post, Jonathan and I have just moved, meaning that things like buying trash cans and assembling book shelves have been taking precedence over cooking delicious meals. Now that we are settling in, though, the whole cooking routine is reasserting itself.
Adjust to my new kitchen will be a bit of a challenge; now that we are in a one bedroom apartment, we have a one bedroom-sized cooking space, meaning, essentially, that it is ridiculously small. We were very spoiled on Ellery Street, with its gleaming (ok, not exactly gleaming) expanses of counter space and surplus of cabinets. The new kitchen is all about, well, let's call it "space efficiency." At least it has a dishwasher.
I am exaggerating a bit, because the apartment itself is very lovely, and the kitchen is indeed usable, as I found out last night when I cooked my first real meal here: Indian lentils, chicken curry, roasted potatoes and cauliflower, and a peach-cherry crisp for dessert. I was cooking for three people, but I still think we'll have leftovers for a few days.
Instead of sharing that meal here, though, I thought I'd share my first homemade lunch in the apartment, which seems like a rather momentous event. Although we've been grocery shopping several times already, it still seems like the fridge and cabinets here are pretty bare, so I wanted something that utilized some staples and was quick and not-too-involved.
I also had some beautiful pea tendrils on hand (not exactly a staple, but whatever), and wanted to use them. Pea tendrils, by the way, are crunchy and pea-flavored (surprise!) greens that sell for the likes of $20 per pound (I was unaware of the price when I bought them). A little goes a long way though, and if you've never tried them, they are worth the splurge. A quarter-pound amounts to a large-ish bagful.
In any case, I decided on a pea omelette with a pea tendril salad, dressed simply with balsamic vinegar, salt, and pepper. I had envisioned the omelette as a sort of crepe-like blanket for the salad, so I wanted to make it thin and open-faced. A good non-stick pan is essential for this, as the thin omelette is quite delicate.
My pan is about 8 inches or so in diameter, so I used just 1 egg + 1 egg white, in order to make it thin enough that the top would be set without having to flip the whole thing. You can adjust the amount of egg according to the size of your pan and your omelette-flipping abilities.
This lunch was very light and tasty, and would go perfectly with some bread, cheese, or fresh fruit. I ate mine warm (I was hungry!) but it would also be great at room temperature or even cold. Nothing too fancy, but it works, and looks pretty and springy to boot! The recipe below is more of a guideline; you can use whatever toppings/fillings you have on hand. I do love peas, though.
Open-Faced Pea Omelette with Pea Tendril Salad
1 egg + 1 egg white
Splash of milk or water
Handful frozen peas, defrosted
1 scallion, chopped
Salt, pepper, and seasonings, to taste
1 c. or so pea tendrils or other spring greens
Salad dressing of your choice (I used vinegar, salt, and pepper)
Non-stick cooking spray
Beat egg lightly with a fork, and add splash of milk, salt, pepper, and any other seasonings. Mix in peas and scallions. Heat pan over a gentle flame and spritz with cooking spray. Pour in egg mixture, and stir a bit. Let the omelette cook undisturbed, being careful not to scorch the bottom. In the meantime, dress your greens. When omelette is just dry on top, slide it out of the pan and onto a plate. Top with salad and serve, or fold in half and serve the salad on the side. Serves 1.