Indonesian Soufflé Omelette
Soufflé omelettes are spectacular dishes, yet they are disarmingly simple to prepare. The Indonesian spicing of this dish, and the coconut milk which is so typical of that cuisine, make this a meal to remember. Serve it with a couple of salads of your choice.
1 cm Root ginger peeled and grated
1 Clove of garlic; crushed
75 g Chinese cabbage, shredded
75 g Small button mushrooms, sliced
50 g Sweetcorn
50 g Mange-tout
1 Fresh chilli, de-seeded and chopped
40 g Dry-roasted peanuts, ground
150 ml Thin coconut milk
3 Eggs; separated
Fresh coriander leaves, to garnish
Soften the ginger and garlic in the oil for 2-3 minutes and then toss in the prepared vegetables. Stir until heated through and well coated with the oil, then add the ground peanuts. Stir well. Pour in the coconut milk and simmer for 5 minutes. Remove from the heat, then mix in the beaten egg yolks and stir thoroughly. Season to taste.
Fold in the stiffly beaten whites and pour the mixture into a large, well-oiled, heavy frying pan. Cook over a very gentle heat for 8-10 minutes until puffed and beginning to set. Brown under a hot grill for a minute or two to finish the cooking, and serve immediately garnished with fresh coriander leaves. Cut into wedges for each serving.
SOURCE: Breakfast and Brunch
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