Wednesday, November 9, 2011

Corsican Omelette

Copyright 2011 LtDan'sKitchen blogs
This egg recipe with goat cheese is actually Nigella Lawson's recipe and in a not so weird twist of fate, I found out that both me and my Danish friend Tania love Nigella as well as the two fat ladies of the "Two Fat Ladies" cooking show. Okay, put down your pitchforks and bonfires but the show is really about two fat ladies who go around the UK cooking in monasteries and boarding schools while presenting traditional recipes that would make Paula Dean's recipes seem low fat. They also prefer local produce and game meat in their repertoire but they are just really a delight to watch.

Copyright 2011 LtDan'sKitchen blogs
Okay I've digressed way too much. With regards to the omelet, I can finally get rid of my last remaining goat cheese and what better way than to make this simple recipe from the domestic goddess herself, Nigella, or as her critics in the US would love to refer to her, the "queen of food porn". As luck would have it as well, I have the very book where this recipe is published. The recipe is for one serving but it is large enough to serve two. The recipe is also named thusly as it evoked memories of Corsica for Nigella when she went for a holiday there and not because of its Corsican origin. The original recipe calls for mint leaves but I really don't like them so I used fresh parsley and dried basil leaves instead. 

Corsican Omelette - Adapted*

3 large eggs
1 tbsp heavy cream
salt and pepper
1 tbsp unsalted butter
2-3 oz fresh goat cheese, crumbled
1/2 tsp dried basil
2 tbsp fresh parsley, julienned

1. Mix the eggs in a bowl with the heavy cream and whisk until just mixed. 
    Season with salt and pepper. 

2. In a 12-inch skillet over medium heat, melt the butter. Once melted, add 
    the dried basil and saute for about a minute. 

3. Add the eggs and and spread it around the pan. Top with the parsley and 
    cheese and let the eggs set by lifting the sides carefully to let any runny 
    eggs cook. 

4. When the top looks nearly set, fold into thirds and slide onto a plate.

*Lawson, Nigella, Forever Summer, Hyperion, New York: 2003

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