omuletsu

omuletsu

I just made my first successful vegetable omelette. I think this is the first time I successfully spelled the word, omelette , correctly too. Anyways, I am discovering that for every cup of vegetable, 2 eggs are necessary. Also, having generous amounts of virgin olive oil on the pan makes it easier because the egg doesn’t stick. I don’t have the skill of flipping stuff over on the pan down yet, so I just folded the 2 sides to form the omelette. And, I made sure the vegetables were thinly sliced enough so that the egg could form solidly without too many breaks in between. Vegetables included were carrots, shiitake mushrooms, onion, spinach, cabbage, daikon, garlic, ginger, sweet pea, and enoki. I don’t use recipes, I think I am developing into an “nandemoari” an “everything-goes” ingredients type of cook. Taste might suffer a little, but this style of cooking gives births to all types of new combinations. Very international, very no rules. Except one rule, the ingredients have to be healthy. Eventually I will start learning ready-made recipes, but for now, I like experimenting w/ trial and error. It feels like the lessons learned are more real this way. Maybe it’s just because I want to make sure I use up all the vegetables in my fridge and not let anything go to waste. Either way, I’m finding cooking to be fun. Rock on & you don’t stop, negi (green onion).