Tuesday, August 25, 2009
Yogurt cheese and pesto omelet
There are a few awesome things about this recipe:
1. I made my own pesto
2. The peppers I used were just picked
3. I dropped all the eggs I bought, and could only save two from the messy pile
4. The yogurt cheese was originally intended for a peach dessert, but I changed my mind
Now, that you have the plot to the story, here is what you need for this omelet:
1 red pepper, chopped
1 small onion, chopped
1 tbsp olive oil
Precook the veggies in the olive oil on medium heat. Mix the two eggs and add the cooked vegetables. Return to the pan and cook on both sides for 4 minutes on each side on lower than medium heat.
Take the omelet out and spread a tablespoon of pesto and two tablespoons of yogurt cheese on top. Fold and enjoy warm.
Now , if you've never made yogurt cheese, go grab a cheesecloth and fill with yogurt. Strain for 5 hours, then press in the cheesecloth and there you have it. It's thick and creamy and not as cheesy as cream cheese, but it can be a very nice tangy replacement for it or sour cream.
Pesto, made at home, requires a bit more than cheesecloth.
You would need:
2 cups of fresh packed basil leaves, steamed
1/2 cup parmesan or pecorino cheese
1/2 cup olive oil
2-3 cloves garlic
3 tbsp pine nuts
Put all in a blender and mix till smooth. You can add sundried tomatoes or a few black olives for added flavor. Then again, you can simply buy your pesto.
And never forget, a recipe is only as good as the story that goes with it and the one that follows.