PETER RODENBURG OMELET Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 oz. cabbage stalk (heart), cut into matchstick slivers
1 t parsley stalks, finely chopped
1 T green chili, finely chopped
3 T soy sauce
¼ c clarified butter
1½ oz. onion, finely sliced
6 oz. white cabbage, finely sliced
6 oz. shrimp, cooked and peeled
8 eggs
¼ c cream
garlic
salt & white peppercorns
2 T butter
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Directions: |
Directions:Place cabbage stalks, parsley stalks, chili and soy sauce in bowl and allow to stand at least 1 hour. Place clarified butter into frying pan and add onions; toss lightly. Add cabbage; stir and cook 1 minute. Add soy sauce mixture. Stir until soy sauce is well distributed. Add shrimp. Stir lightly with fork, cover saucepan tightly and remove from heat. Mix eggs with cream; season with garlic, salt and pepper. Heat omelet pan and add butter, sufficient eggs and cream to make one omelet. Stir well and when evenly cooked but still moist and runny on top, add one portion of prepared filling. Turn omelet onto dish, place small piece of butter on top and garnish with parsley. Continue until 4 omelets are made. Serve with French bread. |
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Number Of
Servings: |
Number Of
Servings:4 |
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Notes: |
Personal
Notes: This recipe is from Marian's Green Recipe Box. The original recipe came from Graham Kerr, who created it for an old Air Force buddy. He presented the recipe on his cooking show, The Galloping Gourmet which can still be seen on the Food Network or at foodnetwork.com.
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