Tantalising
TASMANIA
(Crescent shaped omelette with minces and peppers from New Zealand)
INGREDIENTS
Eggs ………………… 3
Mince …………...... 70 gm
Oil …......... as required
Green pepper, sliced ……………. 1
Garlic cloves, chopped …………. 3
Salt ……...... to taste
Black pepper freshly ground………...... to taste
Worcestershire sauce ............... A few drops
METHOD:
Beat the eggs till light and fluffy. Add some salt and pepper and set aside.
Heat the oil in a pan and add the sliced pepper and garlic. Add the sauce. Mix thoroughly and add the lamb strips and cook till done. Sprinkle with black pepper and salt. Remove from heat and set aside. In another pan, add the beaten eggs, swirl and allow to cook over low heat.
When done, add the lamb and pepper mixture and fold the eggs in a crescent shape.
Serve hot.
DON CORLEONE
(An Italian omelette stuffed with sliced white Spanish onions and chicken sausage)
INGREDIENTS
Eggs ………………… 3
Salt and pepper ………….. to taste
Butter/oil ……………... for frying
White onion, sliced (medium) …………1
Chicken sausages, sliced ……… 3
METHOD:
Beat the eggs till light and fluffy. Add the salt and pepper. Set aside.
Heat the butter (or oil) in a frying pan and sauté the sliced onion and sausage. Remove from heat and set aside. Wipe the pan with absorbent paper and add the beaten eggs to it, swirling them around over low heat. After a few minutes, add the onion and sausage mixture and fold the eggs into a crescent shape. Serve hot with toasted, buttered bread.
