Saturday, October 13, 2007

Feta Omelette with Fried Green Tomatoes

Background and Motivation:

I don't think enough people eat omelettes. I'm not sure why really, considering how good they taste and how easy they are to make. They are also highly modular and can sport a wide range of variations. For instance, my omelette contains diced tomatoes and feta.

As a quick note, I just got back from the Albuquerque Downtown Grower's Market (phew that's long...) so I'll be able to make mine with mostly local ingredients (minus the salt, pepper, olive oil, and cornstarch). I was able to procure some of the last green tomatoes of the season, so I'll include fried green tomatoes as well.

Variables for Omelette:
3 eggs
1/4 cup feta cheese (or cheddar)
1/4 cup onion
1/4 cup tomatoes
1/4 cup bell peppers
1 garlic clove (minced)
1 tsp. salt and pepper
Olive oil (for frying)

For Fried Green Tomatoes:
1 medium to large green tomato
1/2 cup of cornmeal
1 tsp. salt and pepper
Olive oil (for frying)

Algorithm for Omelette:

Slice all the vegetables up and set aside. Get a little pan with a bit of olive oil, set the heat to medium, and cook the vegetables for about 5 mins. The onion should become a little translucent.

Get another frying pan for the omelette and coat it with olive oil so that the eggs don't stick. I like to set the heat to between medium and medium-low so that the eggs cook evenly. Whip the eggs thoroughly and place in the pan. Cook for about 10 mins. or until the bottom part of the omelette looks pretty solid (look near the edges to tell how cooked it is). During this time, I like to roll the eggs in the pan around so that it evenly spreads over the entire surface.

Before the entire egg is cooked, add some salt and pepper. Afterwards, place the cooked vegetables and feta cheese onto the surface and let it cook for a few more minutes until the egg is done. I personally like the taste of feta more than cheddar. It's a bit saltier and usually not as sharp.

Finally, flip the omelette over in half near the end to let the cheese melt a bit before serving. It's probably better to place the ingredients on one side to make this part easier. Oh well, next time...

To remove the omelette from the pan, angle the pan over your plate and use a spatula to gently push it out. Sprinkle any additional salt and pepper to taste.

For Fried Green Tomatoes:

Cut the green tomatoes into slices (about 1/3 inch). Mix the salt, pepper, and cornstarch. Thoroughly cover the tomato slices in the mixture.

Get a frying pan with enough olive oil for frying and set the heat to medium - medium high. Once the pan is hot, place the tomato slices in it and fry each side for about 4 minutes or until golden brown.

Execution Time: 20 mins.
Servings: 2 medium sized servings.

1 comment:

Anonymous said...

I like your food blog!

flip(omlette);
while (cheese != IS_MELTED) {
wait(5);
}

serve(omlette);
salt++;
pepper++;


hahaha :)