Tuesday, August 19, 2014

Eggs with Mint and Spinach

He traveled halfway across the globe to visit his grandparents. He was inquisitive, ecstatic and confused all at the same time, yet never failed to charm the folks with his irresistible persona. He slipped effortlessly in to the new time zone, environment and the culture. His love for Indian cuisine and his willingness to try out new recipes impressed the grandparents immensely. 

For me it was nostalgic on so many levels. Taking him to  places I treasured as a kid, sharing some of my most cherished memories with him and watch him enjoy it as much as I did was the best part of our trip. One of the few amazing places we visited were the seven hills. There is an amazing rock up on the hills called the Silathoranam which literally translates to Rock Garland- It is a naturally formed rock arch. Its millions of years old, has lot of mythological significance and  is a very pretty sight to look at. There is a similar arch in America referred to as the Rainbow Bridge

The trip is over and we are back to our nest. One of the downsides of traveling across the globe is the change in the time zones and the much dreaded jet lag. My circadian rhythm is all messed up and I am up even before the sun rises. I try to make the best out of this rather rude awakening by cooking a hearty breakfast. Despite my best efforts in emptying the pantry before our trip, there were bits and pieces of sorry looking ingredients in the refrigerator, desperately waiting to be devoured in some edible form. 

A quick survey of the forgotten nukes and corners of the refrigerator revealed some very sorry looking mint leaves and spinach leaves. They needed to be salvaged in a rather drastic manner. Sometimes  all it takes are a couple of simple ingredients like Mint/spinach leaves (albeit their sorry looks) and green curry paste to turn  something simple in to exotic and that's exactly what this Spinach Mint Omelette is all about. 

4 eggs 
1/3 cup of milk 
2 Tablespoons of chopped mint leaves 
1/2 cup of chopped spinach 
1 medium sized potato- Boiled and mashed in to small pieces 
1 tsp of grated ginger 
1 tsp of Green curry paste 
1-2 tsps of olive oil 

Add the spinach, mint, potato, and ginger in a bowl. 

Add the eggs, green curry paste, salt, milk and whisk them thoroughly with an immersion blender or  a whisk.

Heat a pan with olive oil and make the omelettes. 

Keep whisking the mixture in between, so that the spinach and mint won’t settle down. 

Sprinkle some chili flakes, black pepper, crushed parsley or anything you please on top of the omelettes. 

You can never go wrong with a hearty minty omelette.This is a great way to use up those left over mint and spinach leaves.

The omelette reminds me of all the flavors of life. The flavors of life come together in an amazing picturesque manner creating a masterpiece which seems simple to look at, yet has hidden layers of emotions, trials and tribulations. The omelette may be simple on the outside, but each bite takes you on an exotic roller coaster ride filled with amazing flavors.

Linked to
Black and White Wednesdays at thewellseasonedcook  and cindystarblog

maisoncupcake.and .feedingboys at speedy-suppers

No waste Food Challenge at  idmuchratherbakethan and .elizabethskitchendiary.