I love omelettes! They are delicious, healthy and the perfect way to use up random veggies, meat and cheese that you might have lingering in your fridge. You can eat them for breakfast, lunch or dinner. I learned how to make a perfect one from Jamie Oliver, although I must confess that mine are not as beautiful as his.
Omelettes are one of my new favorite things to make and they’re actually very easy. Here’s how I did it:
From the regular store: cheddar cheese, salt, oil
From Iherb: fresh ground pepper
Beat up a couple eggs with salt and pepper. Pour into a well-oiled or buttered pan. Spread around so it covers the pan evenly. Gently pull back the cooked egg to allow the liquid to go underneath. It’s done when it’s almost cooked, but not quite. You want it a bit liquidy because it’s way more delicious that way.
Then add your toppings into the middle. Pre-cook anything like peppers, white onions, bacon, etc. Fold over carefully. Then, I added some fresh tomatoes to this one. Enjoy!
In the organic box, they often include water parsley, which I find a little bit hard to put into my usual dishes and it’s peppery so not an ideal addition to green smoothies. So, I branched out and came up with a new creation.
From the organic box/regular supermarket:
Water parsley, zucchini, onion, garlic
Quinoa, parsley, celery salt, veggie stock cube, fresh-ground pepper
Here’s how to do it:
Cook the quinoa according to the package directions. I added a veggie stock cube. Then fry up your veggies in a bit of oil, adding the greens and spices right at the end. Mix the veggies up with the quinoa and enjoy! It’s equally good hot or cold.
In the organic CSA box, they often send water parsley. The problem is that most expats in Korea truly have no idea what to do with it. How I usually eat it up is by making a really simple salad. Here’s how you do it:
Clean and chop up the water parsley. I usually use some of the stems, but discard the really thick pieces.
Then, from the regular supermarket or Iherb, add:
Sesame oil, ground up red pepper, sesame oil, salt, brown rice vinegar, garlic.
You should add sesame seeds and green onions, but I didn’t have any.
Eat it with some rice!
Whenever I cook rice, I’ll always make some extra so I can use it to make some fried rice. Fried rice is best made with rice that’s a day or two old, so some pre-planning is required! Then, it’s perfect to take in your work lunch for the next couple of days. Healthy, delicious and frugal and it’s just as good cold as hot. Here’s how you do it:
1. Fry up whatever veggies you have in some oil. I used garlic, onion, and carrot for this one.
2. Move veggies to the side of the wok and add an egg or two. Add some salt and pepper. Stir it around until it’s well-cooked. If you don’t cook it enough, your rice will get soggy.
3. Add your day-old rice and mix it all up. Add your sauce of: soy sauce, sugar, salt and pepper. Let the rice heat through.
4. Top with optional ingredients: cilantro (in this case), tomato, or green onion.
This week in the organic box, I got a few things that were perfect to make an omelet with. It’s really easy and takes about 10 minutes.
Fry up some: onion/ green pepper/zucchini/ mushrooms. Season with some salt/pepper/garlic powder or real garlic. Set aside.
Beat some eggs with salt/pepper/basil. Of course, get all your spices from Iherb! (they have free shipping until the end of April).
Then pour the eggs out into a well-oiled pan over low-heat. Use your lifter to move the uncooked egg to the bottom of the pan. When it’s almost cooked, put your vegetables on top and fold over carefully.
Add some fresh tomatoes on top. Delicious!
One of the simplest, but most delicious and healthy meals that I make. If you put the rice on to cook ahead of time, then the rest of the prep and cooking should take you under 10 minutes. Perfect for that busy day at work and school when you get home hungry. Here are the ingredients:
From the regular supermarket or the organic box:
Bok Choi, eggs, garlic, rice, salt, oil.
It’s really simple. Just fry up the garlic in a bit of oil. Add the bok choi, salt and pepper and cook for 30 seconds, or until just wilted. Don’t overcook. Put over the rice and then fry up an egg or two (add some salt and pepper). I like mine over-easy, but up to you. Delicious!