Toasted Sesame and Herb Omelette with Crunchy Cabbage Salad

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I honestly do not know where to start…

I came across the most fascinating cookbook, I have seen in a long time.  It is called The Australian Women’s Weekly Cookbook of Main Course Salads, which was first published in 2004.  Apart from this book being beautifully illustrated each recipe is tested three times in their Test Kitchen for guaranteed perfect results.

This recipe just immediately stood out for me, and after reading the ingredients found it to be very doable with simple instructions.  It really was a matter of throwing everything together and doing a salad dressing. I mean, what could be easier than that ! I did make very slight deviations to the original recipe according to what I had in my refrigerator, as I felt it was a recipe, I had to do there and then for dinner, and was not prepared to wait another day, I was that desperate !!!

With South Africa coming into Spring and with the warmer weather just around the corner, I have been keen to find salad recipes that I would be able to have as a main meal, and this being solely vegetarian was a plus.  Nothing wrong with a meat-less meal :-).

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Toasted Sesame and Herb Omelette with Crunchy Cabbage Salad

Preparation time:  30 minutes

Cooking time:  15 minutes

Total time:  45 minutes

Serves 6 – 8 depending on portions

Ingredients:

For the omelettes:

8 free range Jumbo eggs

125 millilitres (1/2 cup) full cream milk

hand-full of fresh chives, chopped

4 tablespoons toasted sesame seeds *

For the salad:

325 grams finely shredded green cabbage

325 grams finely shredded red/purple cabbage

1 large green pepper, thinly sliced (insides discarded)

1 large red pepper, thinly sliced (insides discarded)

1 large yellow pepper, thinly sliced (insides discarded)

2 fresh red chillies, seeds taken out and finely sliced

2 tablespoons finely chopped fresh lemon grass

2 tablespoons chopped fresh mint

Dressing:

4 teaspoons toasted sesame seeds *

60 millilitres  (1/4 cup) sweet chilli sauce

60 millilitres (1/4 cup) rice vinegar

60 millilitres (1/4 cup) peanut oil

1 tablespoon dark sesame oil

Instructions:

For the omelettes:  In a large-sized jug or bowl, beat together with a whisk the eggs, milk, chives and 4 tablespoons of toasted sesame seeds.  Then, divide the omelette mixture into four equal parts and set aside. Each equal part will make one omelette.  Heat a little oil in a large frying pan, and pour in one part of the omelette mixture.  Cook the one side of the omelette, and then turn the omelette over and cook the other side.  Once done, remove from the frying pan and place on a plate to cool.  Continue this method until all four omelettes are cooked, placing each cooked omelette on a separate plate to cool.

Once the omelettes are cooled completely, roll each omelette up.

For the salad:  Combine all the salad ingredients together.

Just before serving, slice the rolled up omelettes up into ‘wheels’ and together with the salad vegetables assemble in a large salad bowl.  (I basically did this in layers, one layer salad veggies, omelette wheels, salad veggies, ending with a layer of omelette wheels on the top)

For the dressing:  Combine all the dressing ingredients in a container with a tight-fitting lid and shake well.

Pour the dressing over the salad, just before serving.

Enjoy 🙂

  •  For toasting sesame seeds:  Dry toasting is the best.  Put the sesame seeds into a frying pan and turn on the heat to a medium level, and with a wooden spoon or spatula, continuously keep turning the sesame seeds. After a few minutes the seeds will start popping, just keep on moving the seeds around to prevent burning.  Once they turn golden brown, they are done.
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Baby Spinach and Pepper Frittata

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I am so grateful for the cooler weather today.  Don’t get me wrong I love the sun, but now and then welcome a cooler day especially when it has been so hot.

I had great plans today of all the things I wanted to do, but I have a feeling that not too much is going to be accomplished.  I just am in a relaxed frame of mind  and feel like taking things in my stride for a change.  (no real harm in that, is there?)

So here I am , sitting in my lounge, alongside two of my cats, Taylor and Dexter, drinking green tea and writing this post.  I thought I would share today my frittata recipe with you.  I love frittata’s, they are just so simple to make and best of all you can put anything in them !  This frittata is filled with goodness and all health.  I decided on vegetarian. I just had to, as the last several days I have been eating….lets say more ‘of what I should not be eating’. Yes…I am feeling a bit guilty, but it is fine…I will just eat loads of vegetables and attach myself to the treadmill.

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This frittata is filled only with a couple of vegetables, baby spinach which I love and peppers.  I usually like to use at least three different colours of peppers, but only had two in the fridge.  I enjoy the different colours of the peppers, and apart from the taste, they make the frittata look pretty 🙂  a clove of garlic which is also so good on the health aspect and loads of eggs.  If you are not keen on the garlic, you can leave it out, its really up to you.

My vegetarian frittata cooks for 3o minutes in the oven, and it rises ! But its okay, once it is nice and golden brown take it out of the oven.  Once it cools, it will flatten.  This frittata is so soft and succulent it practically melts in your mouth. It is not only great for breakfast but is ideal for any meal at any time of day.  For a light dinner, just add salad.

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Baby Spinach and Pepper Frittata

Preparation time:  8 minutes

Cooking time:  30 minutes

Total time:  38 minutes

Serves 8-10 depending on size of slices

Ingredients:

1 large onion, chopped

1 large red pepper, chopped

1 large green pepper, chopped

1 garlic clove, crushed

Coconut oil for frying

10 extra large/jumbo free range eggs

2 handfuls of baby spinach leaves, chopped

1 1/2 teaspoons of chopped fresh parsley *

1 1/2 teaspoons of chopped fresh thyme *

(or 1 tablespoon (3 teaspoons) of any mixed fresh herbs) substitute for dried herbs will be 1 teaspoon only). *

Salt and Pepper to taste

Instructions:

Preheat oven at 180 degrees Celsius / 350 degrees Fahrenheit.

Saute’ the onion, peppers and garlic clove with a little coconut oil in a frying pan.

Once done take the frying pan off the stove and set aside.

In a medium sized bowl, lightly beat all the eggs with a fork or a hand whisk.

Add the onions, peppers, garlic, baby spinach herbs and spices into the medium sized bowl (with the eggs) and mix to combine using a metal spoon.

Transfer into a well greased oven proof dish (approximately 20 cm x 20 cm or 8″ x 8″) and place in oven for 30 minutes or until golden brown.

The frittata will rise in the middle.

Once taken out from the oven, allow to cool in the oven-proof dish and cut accordingly.

Enjoy 🙂

 

*  I use a Spray ‘n Cook for greasing

*  Feel free to increase the herbs and spices to your liking