August 29, 2006
GB-2/ Garlic-Parsley toast with Spinach Omelet
My Malabar Spinach is growing wild and I am using them in everything now, a little bit in my lentils, salads, thorans and even in my eggs. What better way to get some fiber in? Toast omelet is my family's weekend breakfast and so this time, I made some modifications to the standard egg. Spinach omelet is still very eggy with just a hint of the spinach flavor coming through. Good for a weekend breakfast. And since it is a weekend, why stop at plain toast? So I went ahead and used my fresh parsley for a herb butter toast. Most of my basil and parsley get used up in the garlic butter at parties, but if you just make the butter, it stays well in the fridge and you can use a little bit as needed. Makes a welcome change from the ordinary spreads.
This is my second entry for the Green Blog Project. I feel this is also an apt entry for Nandita's weekend breakfast blogging hosted this time by Cook's Hideout.
You will need:
Spinach- a handful chopped
Parsley-2 tsp chopped
Green chilies/any hot chili -2-3
salt to taste,
Heat the oil and saute the onions and then add the chopped spinach and green chilies. Stir fry till wilted. Beat the eggs with a pinch of salt and pepper and 1 tbsp of milk. Add the spinach, chopped parsley and mix well. Grease the small cast iron skillet/pan with a spray or brush of oil and pour the egg in. Cover the pan and lower the heat to the minimum and cook for 5-7 minutes. Serve with toast.
5 tbsp melted butter, 1/2 tsp garlic minced or garlic powder, 1/2 tsp pepper and 4 tbsp parsley chopped. Blend all with a fork and refrigate it to set the butter. Spread the butter on a waxed paper and roll it tight before refrigeration if you want it as a log. Spread as needed on toast.
For a lot of garlic toast, preheat the toaster oven. Slice a loaf of bread into 1/2 inch thick slices, spread the butter on one side and toast in the oven for 2 minutes on each side under the broiler.
For a garlic butter loaf, increase the quantity of butter to 6 tbsp. Slice an italian or semolina loaf in half vertically and spread the herb butter on both sides. Now cut the bread into 2 inch wide pieces from the top, taking care not to cut it completely. Cover the bread completely in aluminum foil and bake in the oven at 300 degrees for 5-19 minutes . You could keep this wrapped bread on a grate over coals or gas grill during an outdoor barbeque. Unwrap and serve the wedges.
The garlic butter can be made with any herb.. oregano, basil, our own coriander or thyme mixed with garlic and butter. Add salt only if the butter is not too salty. You could even make this with margarine instead of butter.