Mar 31, 2010

Sunday Brunch

Last week, I had a class on eggs in my cooking school. I made tonnes of 'proper' french omelets (Omelette roulee); which is french for rolled omelet. The entire class was very informative and also enjoyable. I found many of the Spanish omelets to be very similar to the omelets I used to eat growing up in India.

Omelette Basquaise is basically a thick omelet made with a mixture of eggs, onion, green pepper and tomato. It starts on the stove top, then moves to the oven and gets finished on the stove top. While my mom made similar omelets with mixed vegetables, those were cooked entirely on the stove top. To achieve the thickness of the omelet she used to cover the pan with a lid and cook the omelet on low heat.

After this exciting class on egg, I decided to make my version of individual baked omelet for Sunday brunch. I also made a brie and pear sandwich to go with the eggs

Oven Baked Omelet Recipe
1 portabella mushroom
1 egg
10 milliliter (splash of milk)
40 milligram onion chopped
40 milligram green pepper chopped
Half of a plum tomato (chopped and seed removed)
Salt, Black pepper
1 tsp parsley

Pre-heat the oven to 350F.

Clean the portabella mushroom with a clean damp cloth. In a heavy bottom pan add oil. When oil gets hot, add the mushroom cap, top side down. Wait for the mushroom to get a nice brown color on the top side. Then flip the mushroom. Wait till the mushroom gets slightly cooked. The rest of the cooking continues in the oven.

Mix rest of the ingredients. Brush the ramekin with olive oil. Put the portabella mushroom in the ramekin and pour the egg mixture into the ramekin. In the preheated 350F oven, bake it for 20 minutes. You can add a little cheese after removing the ramekin from the oven. The cheese will melt from the residual heat in the egg and ramekin. I didn't add cheese though.

Pear and Brie Sandwich
2 slices of whole grain bread (I bought mine from a local Italian store, It was really flavorful and nutty)
2 oz of brie
1/4 of a pear sliced
1 tsp of honey
1 tsp butter

Butter one side of each slice. Then keep the buttered side of the bread slice on a medium hot pan. Add cheese slices, pear and honey on top of the bread. Add the other slice of bread on top of the fruit and cheese, keeping the buttered side to the top. Let it stay for one minute and then flip it and wait for another couple of minutes or till the cheese starts melting. But keep an eye on the heat as the bread can get burnt very quickly.

I should have cut the sandwich in the picture to show the inside, But I was very hungry...just managed to take the picture of my plate.

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