Hello world…..I’m still here!
As the weather warms up Our Girls (hens) having been laying lots of eggs and we are struggling to keep up eating them all. Of course friends are welcome benefactors of these beautiful golden yolked free range eggs. Since I bake sweet treats every day in work I tend not to bake at home so I am having to be a bit creative with the eggs rather than just boiled, poached and scrambled. This Raw Pad Thai Salad inside the omelet is quick to make and adds a fragrance and texture to the dish. Tonight we are having another egg dish, Malaysian Egg Curry which I love and you can find a recipe here.
So I may not have had much time to write blog posts lately but I have managed to keep up with my shopping habits :o) Luckily for me all the best retro and vintage shopping is online so I can still fit that in when all the shops are shut and I have my feed up with a cuppa. Can’t wait for the summer to get here so I can sport this new outfit of mine.
This is really just an rough idea per omelet, you can vary the type of veg you like. The ingredients are per omelet below so increase per person.
Handful each of grated/shredded carrot, cabbage & spinach per omelet
2 eggs per omelet
zest & juice of 1/2 lime
pinch of sugar or honey
small piece of grated fresh ginger
Tbsp of chopped coriander
Pinch of chili powder or fresh chopped.
1 small kaffir lime leaf, finely chopped
1 Tbsp olive oil
I’m not going to tell you how to make an omelet, I’ll let you make it your favourite way.
Place the shredded cabbage, carrots and ginger in a bowl.
Mix all the dressing ingredients together and add to the veg mix and toss through.
Place the cooked omelet on a plate and fill one side with the Raw Pad Thai Salad. Fold the other half of omelet over and enjoy. This would also make a nice ‘packed’ lunch the next day, just keep your salad separate from the omelet and assembly when you are ready to eat it.