One Year Ago:  Oatmeal Pancakes

Two Years Ago:  Eric Ripert’s Scrambled Eggs

Three Years Ago:  Ye Olde Corn Chowder

I’ve been doing this Narnian Chef blog for almost four nears now, and recently I read a positive review in a C.S. Lewis scholarly journal of a cookbook by author Dinah Bucholz. The Unofficial Narnia Cookbook takes food mentioned and alluded to in the Chronicles of Narnia and creates menus and recipes based on those foods.  I’m just starting to cook my way through the book and so far I’m enjoying it very much.

Narnian Book

This particular recipe comes from the menu for a centaur’s breakfast in The Silver Chair.  In chapter 16, a very large breakfast for a centaur is listed (after all, he has both a horse stomach and a human stomach).  Among the items listed is an omelette.  Dinah Bucholz has expanded that entry into a delicious savory omelette with earthy sautéed vegetables. The original recipe calls for making four 2-egg omelettes.  However, unless you are a short order cook with four small pans ready to go, I find it easier to make a large omelette and divide it. So instead of the recipe’s 2-egg omelettes for two people, I made a 6 egg omelette and split it in two for my wife and myself. (My son has yet to accept the glory of a well-stuffed omelette.)  I also made a few other small adjustments.

If you’d like updates of future recipe posts, you can follow me on this blog or on Twitter @NarnianChef.

INGREDIENTS: 

Filling

3 Tbs. vegetable oil

1 onion, chopped (I used a little less)

10oz. mushrooms, sliced (I substituted chopped asparagus since neither my wife or I like mushrooms)

1/2 green pepper, chopped

1/2 red pepper, chopped

1 celery stalk, chopped (use a stalk with some leaves at the top if you can)

Salt and fresh ground pepper to taste

1/2 Tbs. fresh chopped dill

1 tsp. fresh chopped parsley

Omelette

6 large eggs

Salt and fresh ground pepper to taste

1 tsp. butter

1oz. sharp cheddar cheese (optional)

DIRECTIONS:

Heat oil in a large nonstick pan (a good nonstick pan is key to making an easy omelette). Add the onions, mushrooms, green and red peppers, celery, salt and pepper.

Narnian Omelette 02

Cook over medium-high heat for about 20 minutes, stirring every five minutes or so. You want the vegetables very soft and beginning to brown. Stir in the fresh herbs and remove from heat.

 Narnian Omelette 02b

Move the vegetable mixture to a bowl and clean the pan.  Break eggs into a bowl and season with salt and pepper (salt the yolks for perfect portion control. Beat the eggs well.

Narnian Omelette 01a

Heat the butter in the pan over medium-low heat. Add the eggs and sprinkle with the cheese (if using).

Narnian Omelette 04

Cook until the eggs are set, about 10 minutes, pressing in at the sides with a rubber spatula, swirling the pan to distribute the liquid egg. (Do not overcook.  You’re not looking for browned egg.  Browned eggs are tough eggs.)  Slide half of the egg onto a cutting board and fill with some of the vegetable mixture.

Narnian Omelette 05

Fold the rest of the egg over the filling.

Narnian Omelette 05a

Cut the omelette in half and top each half with the rest of the vegetable mixture. Serve immediately.

Narnian Omelette 00

The absence of dairy in the egg makes it less fluffy, but much easier to fold over. The star of this omelette is the veggies and it makes for a wonderful breakfast whether you’re a human, a horse, or something in-between.

Drop me a note in the comments section if you have questions or comments. May God bring you good food to share with beloved friends and family this week.

Advertisements