This rainy Saturday morning we threw together ingredients from the fridge and herb garden and were rewarded with an amazing tasting omelet:<\/p>\n
<\/p>\n
three eggs<\/p>\n
two giant collard leafs, de-vein and chiffonade,<\/p>\n
half red bell pepper diced<\/p>\n
four stock of asparagus, sliced, tips uncut<\/p>\n
one firm tomato, diced<\/p>\n
one thai chili pepper, minced<\/p>\n
one table spoon butter<\/p>\n
one table spoon olive oil<\/p>\n
three sprigs of rosemary<\/p>\n
three sprigs of flat leave parsley<\/p>\n
szecuan pepper con to taste (tea spoon)<\/p>\n
ancho chili powder to taste<\/p>\n
salt<\/p>\n
2 tbsp milk<\/p>\n
In large skillet melt butter, add olive oil, add collard, red bell and asparagus. Sautee for 2 min.<\/p>\n
Add tomato, add spices, sautee for 2 more minutes<\/p>\n
Add eggs, half the rosemary, half the parsley finely chopped, add milk<\/p>\n
Cook until eggs are done, but not dry.<\/p>\n
Serve with garnish of other half of rosemary and parsley<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
This rainy Saturday morning we threw together ingredients from the fridge and herb garden and were rewarded with an amazing tasting omelet: three eggs two giant collard leafs, de-vein and chiffonade, half red bell pepper diced four stock of asparagus, sliced, tips uncut one firm tomato, diced one thai chili pepper, minced one table … Continue reading Recipe: Omelet scramble<\/span>