No...No...No! Don't worry...go ahead and read. Believe me. It is one beautiful, humble but tasty recipe.
It was weekend. Of course it was, as that is the only time I prepare eggs for breakfast, or eat eggs for that matter. All three of us got up and I saw these pink flowers of oregano blooming in my kitchen garden, looking so beautiful. Since I knew that these flowers are edible, my first thought was " why not make an omelet with these flowers?!" I asked Rishab, if he wanted eat an omelet with oregano flowers and he was so happy to hear that "Yaaaa....I want to eat it. Yaaa! with oregano flowers!...."I went and cut a few sprigs, before they all wilt and cannot be used anymore.
Servings: 3-4 servings
Preparation: 10 minutes
Baking: 3-5 minutes
2 tbsp milk
salt to taste
1/4 tsp black pepper from the mill, or to taste
1 tbsp butter
8-10 fresh oregano leaves
6-8 fresh oregano flowers (bunches)
- Beat the eggs with the milk and salt till light and frothy. Ideally it should become quite stiff
- heat a fry pan on medium heat and add butter, spread evenly on the base and the sides by tipping it and swirling it
- place the leaves and flowers evenly on the surface
- add the egg froth over it carefully with a spoon or gently letting the froth to flow down while moving the and sprinkle with pepper
- reduce heat a little, add a little more butter, if required from the sides to prevent it from sticking to the pan, and cover the pan with a lid until the omelet is almost not fluid anymore
- turn the omelet carefully but quickly with a large spatula and switch off the heat and leave the pan on the stove for another minute before serving with bread rolls or toast
This is my entry to the event 101 Recipes #1: Omelets I found just a couple of days back at the wonderful blog of Sangeeth.
Right now there are about 33 recipes and if nobody else has already submitted, mine is the 34th, so those still interested, go ahead and post your favorite omelet recipes.