California Farm Weekend Omelette

Name: California Farm Weekend Omelette
Total time: 1800 s
Yield: 1 person
Cuisine: American
Ingredients: 2 fresh farm eggs; cup Newport Salad shrimp; medium tomato; Quarter cup spring peas; Tbs chopped celery leaves, Tbs milk powder, Tbs sesame oil; Cup chicken broth; Tsp cornstarch, tsp of palm sugar, pinch of pepper; Shrimp $1.25, eggs 80 cents, tomato 40 cents, peas 10 cents, broth 10 cents, spices 10 cents, $2.75 per breakfast

Hobby Horseman @HobbyHorseman

California, United States

Tomatoes are ripe, eggs are fresh, spring peas and Newport, Oregon peeled and cooked salad shrimp are flash frozen, its not the quantity, its the quality that makes this a special omelette.

Hobby Horseman @HobbyHorseman

California, United States

Tomatoes are ripe, eggs are fresh, spring peas and Newport, Oregon peeled and cooked salad shrimp are flash frozen, its not the quantity, its the quality that makes this a special omelette.

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Ingredients

30 minutes

1 person

2fresh farm eggs
cupNewport Salad shrimp
medium tomato
Quarter cup spring peas
Tbschopped celery leaves, Tbs milk powder, Tbs sesame oil
Cupchicken broth
Tspcornstarch, tsp of palm sugar, pinch of pepper
Cost
Shrimp $1.25, eggs 80 cents, tomato 40 cents, peas 10 cents, broth 10 cents, spices 10 cents, $2.75 per breakfast

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Steps

30 minutes

1

Make the sauce: medium finely chopped tomato, drop in cup of boiling chicken broth, tsp of palm sugar, tsp of cornstarch in Tbs of cold water, pinch of pepper, quarter cup of frozen or fresh green peas, boil till thick.
2

Stir Fry cup of frozen Newport shrimp in Tbs of sesame oil till glazed.
3

Beat two eggs with Tbs water, Tbs milk powder, Tbs chopped celery leaves, pour in sesame oiled warm skillet, heat till solid, put sauteed shrimp in center, fold, put on plate, drizzle thickened tomato sauce on top and around. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on August 09, 2021 07:19

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.

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California Farm Weekend Omelette

California Farm Weekend Omelette

Ingredients

Steps

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