So I bought a turnip at the farmers markets a few weeks ago because I’d never cooked with one before (I’m doing this kind of thing a bit more of late) and then …forgot about it. But today was the day. And I was stoked to find a recipe that involved eggs …because I’d just done some weight training… perfect timing for a high protein meal.
As usual, I was compelled to tweak the recipe I discovered on the Amateur Gourmet (direct link here) because I wanted to use up a few other things as well as increase the meal’s nutritional density. I’ll admit from the get-go that my omelette failed …to look like an omelette that is. I’m not so good at making perfect omelettes mostly because I refuse to use non-stick cookware. I’d hoped I’d have more success with my porcelain coated frypan as opposed to the stainless steel ones I usually use but… it wasn’t to be.
I used: 1-2 tablespoons extra virgin olive oil (EVOO), approx 1 tablespoon of butter, 1 peeled & coarsely grated turnip, ½ small capsicum finely diced, 1 small finely chopped garlic clove, 1 small finger of turmeric, 1 finely chopped shallot, 1 tablespoon tamari, 2 eggs, black pepper & sea salt.
Placing the frypan over a medium heat, I added the butter & half the EVOO and as it warmed I pressed as much fluid out of the grated turnip as possible, with paper towels. I added the turnip and cooked for about 5 minutes (occasionally stirring) before adding the capsicum, garlic and finely grating the turmeric into the mix. I let that lot cook, seasoning with the salt & pepper, for another 5 minutes, stirring occasionally.
Whisking the eggs with the tamari then adding the chopped shallots, I turned the heat down to low, before pouring the egg mixture over the vegetables in the frypan, tilting it to prevent the egg from running away from the veggie mix. After a couple of minutes I scraped the edges of the omelette (realising then that it wasn’t going to stay in one piece for me!) to loosen the egg from the base of the frypan, then I began to turn ‘chunks’ of the omelette over bit by bit, to cook for 2-3 minutes more. This is basically where it became scrambled eggs. 😛
I served it up with a piece of avocado toast, some fresh tomato and gave it a good sprinkling of nutritional yeast (my current obsession due to its high protein and B vitamin content, specifically folate (B9) and B12). I was surprised to find that, rather than overly salty, it tasted relatively sweet (that was definitely the capsicum). Needless to say I cleaned my plate. 😉