Radish Omelet
This is another good recipe I borrowed from A Good Appetite blog. We're still dealing with radishes and this is a good recipe to use them in. You can even eat your radishes for breakfast--we did.
2 cups radishes, sliced thinly
1 medium onion, preferably a Cipollini onion with some green on top, sliced thinly
enough olive oil to cover the bottom of the pan
Kosher salt & freshly ground pepper
5-6 large eggs
1/4 cup milk or water
1 spring fresh rosemary, strip the leaves from the stem and chop coarsely (you could also substitute another herb for the rosemary)
Heat olive oil in a large skillet until hot. Add the radishes and onions and sprinkle with salt. Fry until golden. Remove from oil and drain on a paper towel. Drain off most of the oil and leave about 1 to 1-1/2 tablespoons.
Whisk the eggs with the milk until foamy. Heat the pan with the oil in it and add the eggs to the skillet. As the omelet cooks, pull to one side to let uncooked eggs flow to the bottom of the pan and cook. When the eggs are almost completely cooked to your liking, add the radishes and onions. Then flip 1/2 of the egg mixture over the other 1/2 so it is a half circle. Put the lid on the pan for a minute or two to finish cooking. This dish can either be served immediately or at room temperature.
I served it with beet greens, sausages and whole grain toast for a great Saturday breakfast.
2 cups radishes, sliced thinly
1 medium onion, preferably a Cipollini onion with some green on top, sliced thinly
enough olive oil to cover the bottom of the pan
Kosher salt & freshly ground pepper
5-6 large eggs
1/4 cup milk or water
1 spring fresh rosemary, strip the leaves from the stem and chop coarsely (you could also substitute another herb for the rosemary)
Heat olive oil in a large skillet until hot. Add the radishes and onions and sprinkle with salt. Fry until golden. Remove from oil and drain on a paper towel. Drain off most of the oil and leave about 1 to 1-1/2 tablespoons.
Whisk the eggs with the milk until foamy. Heat the pan with the oil in it and add the eggs to the skillet. As the omelet cooks, pull to one side to let uncooked eggs flow to the bottom of the pan and cook. When the eggs are almost completely cooked to your liking, add the radishes and onions. Then flip 1/2 of the egg mixture over the other 1/2 so it is a half circle. Put the lid on the pan for a minute or two to finish cooking. This dish can either be served immediately or at room temperature.
I served it with beet greens, sausages and whole grain toast for a great Saturday breakfast.
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