Tuesday, February 26, 2013

Morning Mist: Open Face Spinach-Tomato Omelet with Oriental Shrimp Topping



At first, I thought it was still early when I woke up today. I was surrounded by clouds and heavy fog when I opened the door. I checked my clock and said it's already 6:30, 22 degrees. Its just a gloomy summer day. The sun was kinda shy to show up and just let the metropolis covered with gray smog.

With a thick cloud of mist enveloping the Manilas's tallest buildings, covering the depressed areas, I felt like I was in a science fiction film.... it was an incredible scene. The calm of the landscape and chilly rolling of the air is a gift to an early riser like me. I watched as the sun peeked,  climbed above the horizon and burned away the mist to reveal the true colors of Manila back to its normal hues after the mist was cleared. Sunshine and trails of clouds adorned the sky, it was a beautiful and magical change.

This kind of day makes me lonely. Back in Palawan, its counterpart is a rocky wildernesses and mist-covered hills, a breath-taking panorama of mist-shrouded and striking silhouettes of trees. Oh, how I miss our country home. I miss my Nanay and the organic food her kitchen serve during this lazy kind of day. So today, since I want to feel natural and organic, I made this leafy omelet to pave the loneliness away.




Ingredients

4-6 pieces medium size shrimp, peeled
Spinach leaves
2 pieces small tomatoes cut into coins
A handful of roasted cashew nuts
Bean sprouts
3 eggs
3 tbsp LADY'S CHOICE Mayonnaise
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoon butter
1 small onion, chopped
4 cloves garlic, chopped into small bits




Preparation

Cook the toppings first. Melt 1 tablespoon butter and saute garlic and onion until garlic become golden and onion softened. Add the cashew nuts and bean sprouts, cook for about 3-5 minutes. Add salt and pepper to taste. Set aside.

Separate the white of the eggs from the yolk. In a bowl, whisk the egg white lightly. Add LADY'S CHOICE Mayonnaise, salt, and pepper together till foamy. Melt 1 tablespoon butter in a large frying pan over medium heat. Add the tomatoes and pour the egg mixture. Add the spinach leaves and cook over medium-low heat until eggs are almost completely set but still moist on top.  

Place on a plate, and arrange your oriental shrimp on top. Serve with toast or garlic bread and fruits.



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