Asian Omelette
Eating something with honey or jam (maple syrup on Sundays) is a lifetime habit which I am trying to break. Following research (podcast by Steven Bartlett presenting Jessie Inshauspe), a friend told me that we ought to begin each day or each meal with vegetables or something savoury, in order to aid digestion and weight.
A few years ago, after dropping someone off at Heathrow airport, I went to Southall for breakfast. Southall has a largely Asian community so that shops and cafes comprise a number of interesting alternatives to the average traditionally British fair. I include here a recipe for a delicious omelette in the style I had there. I munch on coriander before I eat it, thinking of the importance in its digestive aid in eating vegetation first!
Ingredients
2 free range or organic eggs (the happier the origin of the egg, the yellower the yolks and the more beautiful colour of the omelette)
knob of unsalted butter or ghee
1 tsp fish sauce/nam pla
3/4tsp curry powder (optional)
garam masala
black sesame seeds
Whisk the eggs thoroughly
Mix in the fish sauce and curry powder
Melt the butter in a non stick pan over a high heat
Add the egg and use a spatula to push the egg into the centre of the pan so that it cooks. Fold the omelette in half and tip it onto your plate. What remains of the runny centre will cook though while you sprinkle it with garam masala and black sesame seeds.
Adorn with fresh coriander for your final flourish.
