Not too happy with 2 things today... one, the cheddar cheese which I bought last week had gone moldy even though the expiry date stated on the packet says "14 June 2009". As a result I had to live without the topping for this dish.
Second thing that upset me was the photo selection which took me less than 10 minutes - simply because none of the photos turned out well enough to do justice to this savoury dish. They all look like a blob of mess!! For now, I will have to make do with this photo until the next time I cook this again.
Ingredients:
- 1 onion (finely chopped)
- 125 gm ham (sliced)
- 6 eggs
- 3 tablespoon of milk
- 2 cups of cooked fusilli (yielded from 150 gm of uncooked dried fusilli)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh basil
- 1/2 cup grated Cheddar cheese
Preparation:
- Heat 1 tablespoon of oil in a pan.
- Add onion and stir over low heat until tender.
- Add ham and stir for 1 minute. Remove from heat and transfer to a plate.
- Whisk egg together with milk, salt and pepper. Stir in pasta, Parmesan, herbs and onion mixture.
- Preheat grill to hot.
- Heat 1 tablespoon of oil in the same pan.
- Pour mixture into pan. Sprinkle with Cheddar and cook over medium heat until the omelette begins to set around the edges.
- Then place pan under grill until lightly browned on top.
- Cut into wedges and serve hot.
(If pan is not oven-proof, transfer the mixture from the pan to an oven-proof dish then sprinkle with Cheddar before putting under grill.)
Number of Servings: 3 to 4
Post a Comment