Monday, November 22, 2010
1 Recipe #198: Pumpkin Omelettes
Here's what I did with the fresh, puréed pumpkin that was leftover after making the pumpkin ravioli. Yeah, it took a while for me to post the recipe. :) Been rather busy lately....
I know it might sound strange to put pumpkin in omelettes, but it's such a neutral flavor that it goes with almost anything. :) Plus, it makes the omelettes really light & fluffy.
There's so much more to pumpkin than pumpkin pie, as it can be used for either savory or sweet dishes. The possibilities are endless. And of course, it's very healthy for you too!
1 Tbsp. creamer
2 Tbsp. fresh pumpkin, pre-cooked and puréed*
1/2 Tbsp. chives (about 1 large chive)
1/4 tsp. unsalted butter (or extra virgin coconut oil)
Directions: Beat together eggs, creamer, pumpkin purée, & chives in a small bowl, & then set aside. Melt butter (or heat coconut oil) in a large (12-13") nonstick sauté pan on high heat. Then reduce heat to low and pour in egg mixture. As soon as the omelette starts to set, season with salt & black pepper, to taste. After a few seconds, lift up omelette on one side to check if it's ready to be folded over. When ready, fold omelette over & continue to cook until desired color (i.e., light golden brown, etc.) has been reached. Then flip over & cook a few seconds more on the other side. (Cooking time may vary depending on how you like your omelettes.) Transfer to plate(s) and serve hot or warm.
Yield: Makes 1-2 servings.
Chef's Notes: Make sure you do not fold the omelette prematurely, as this will make it harder to flip the omelette later, & thus, also harder to cook it evenly. Also, depending upon your stovetop range, you might need to alter the cooking temperature in order to get the best result(s). I have a gas range & cook with Caphalon cookware, both of which conduct heat very well, so the food tends to cook very quickly. Hence, this is why I cook my eggs over low heat. However, this may or may not work for you. Adjust accordingly.
*To prepare pumpkin, add it to a pot of boiling water and cook (on high heat) for about 15-20 minutes, or until tender (but not mushy). Drain into a colander, allow to cool for about 10 minutes, and then purée in a food processor until smooth.
Another useful tip: You might've noticed that when you beat eggs together in a bowl and then lift up the bowl, you'll usually find a "ring of egg" left behind on the counter top. To avoid this, simply place the bowl inside of another bowl. This works even better than a paper towel, which will typically stick to both the bowl & the countertop after soaking up the egg. ;) And it's less messy than using a dish towel, which will only have to be tossed into the washing machine later. Plus, washing a bowl with soap & water is a lot more green -- it saves both water & energy in contrast to washing a whole load of dishes or clothes. :)