Peter Rodenburg Omelet
- 1 -ounce cabbage stalk, cut into matchstick slivers
- 1 teaspoon parsley stalks, finely chopped
- 1 tablespoon green chilli, finely chopped
- 3 tablespoons soya sauce
- 1/4 cup clarified butter
- 1 1/2 ounces onion, finely sliced
- 6 ounces white cabbage, finely sliced
- 6 ounces shrimp, cooked and peeled
- 8 eggs
- 1/4 cup cream
- Garlic, salt, white peppercorns
- 2 tablespoons butter
- Place cabbage stalks, parsley stalks, chilli and soya sauce and allow to stand at least 1 hour.
- Place clarified butter into frypan and add the onions, toss lightly and add the cabbage, stir and cook 1 minute, add soya sauce mixture.
- Stir until soya sauce is well distributed.
- Add the shrimps.
- Stir lightly with a fork, cover saucepan tightly, remove from heat.
- Mix eggs with cream, season with garlic, salt and pepper.
- Heat an omelet pan and add the butter and sufficient eggs and cream to make one omelet.
- Stir well and when evenly cooked but still moist and runny on top, add one portion of the prepared filling.
- Turn omelet onto dish, place a small piece of butter on top and garnish with parsley.
- Continue until 4 omelets are made.
cabbage stalk, parsley stalks, green chilli, soya sauce, clarified butter, onion, white cabbage, shrimp, eggs, cream, garlic, butter
Taken from www.foodnetwork.com/recipes/peter-rodenburg-omelet-recipe.html (may not work)