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Flat Onion Omelet (shulman)

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy *new-acq, Dairy eggs, Mcrecipe, Provence 6 Servings

INGREDIENTS

2 Cloves, as needed up to 4
1 lb Sweet white onions, peeled
2 T Red wine vinegar
2 T Olive oil
9 Eggs, OR 6-eggs and 7-egg
whites
3 T Skim milk
Salt and pepper, to taste
g fat, 59% cff.

INSTRUCTIONS

Stick a clove into each onion and soak for half a day in water to
which you have added the vinegar. Drain, pat dry, and mince. (This
step is optional: You will have a good omelet if you don't do it.)  See
TIP! Heat half the oil in a large heavy-bottomed nonstick skillet  over
medium-low heat and add the onions. Saute, stirring often, for  10
minutes, until slightly colored but not browned. Remove from the  heat.
Beat the eggs in a bowl. Add the milk, salt, and pepper. Stir  in the
onions. Wipe out the surface of the pan with paper towels.  Heat the
remaining olive oil in the pan over medium-high heat.  Drizzle in a bit
of egg; if it sizzles, pour in the egg and onion  mixture. Tilt and
swirl the pan to coat the bottom evenly and gently  lift the edges of
the eggs to let egg run underneath. Shake the pan  gently, turn the
heat to low, cover, and cook for 10 minutes, until  just about set.
Meanwhile, PREHEAT the broiler. Finish the omelet  under the broiler
about 3 minutes from the heat, for 1 to 3 minutes,  until the top is
set and just beginning to brown. Remove from the  heat, cut into wedges
and serve. PER WEDGE: 182 cals,  SERVE hot or cold. It will keep for a
day in the refrigerator.  TIP! REDUCING THE PUNGENCY OF ONIONS. In
Provence certain recipes for  oniony dishes call for sticking a clove
in the peeled onion and  soaking it for half a day in vinegared water.
Onions treated this way  are extremely sweet when cooked and often are
more digestible.  Uncooked onions treated this way are much milder.
>"La meissouneiro Omelette moissonniere" from "Provencal Light," by
Martha Rose Shulman (Bantam, 1994). "The moisson is the harvest and
this is one of the typical lunches that Provencal farm workers would
carry in their sacks when they went off for a long day in the  fields."
>Edited by Pat Hanneman >Submitted to McRecipe Mar98  Recipe by:
PROVENCAL LIGHT, by Martha Rose Shulman  Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on  Mar 19, 1998

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