Recipe: Open omelette with fennel, red cabbage and radish sprout slaw
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
(2 votes, average: 4.00 out of 5)
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Somewhere between a burrito and an omelette, this thin eggy pancake is a great way of using up older herbs. Top with anything delicious you have leftover in the fridge, but you should have the makings of another quick slaw if I got my calculations right, which is a colour riot on top.
This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!
Open omelette with fennel, red cabbage and radish sprout slaw
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(2 votes, average: 4.00 out of 5)
Loading...Whisk the eggs with any leftover herbs you have. Season well with salt and pepper.
Heat a non-stick pan with half the butter and oil over a medium to low heat. Pour half the egg mixture into the base of the pan, it should be about 2/3 mm thick. Cook until set on top, about 2 minutes (careful not to burn the bottom). Slide it out of the pan onto a plate and repeat the process with the remaining egg mixture. And again, slide onto a plate.
For the slaw, do as you did yesterday: use a mandolin to very thinly slice the fennel and red cabbage (cut the halves into quarters first and then slice). You want really thin ribbons of both. Dress with the lemon juice, oil and seasoning.
Place the slaw down the centre of the open omelette and drizzle with any remaining saffron yoghurt and any leftover pea shoots.
Whisk the eggs with any leftover herbs you have. Season well with salt and pepper.
Heat a non-stick pan with half the butter and oil over a medium to low heat. Pour half the egg mixture into the base of the pan, it should be about 2/3 mm thick. Cook until set on top, about 2 minutes (careful not to burn the bottom). Slide it out of the pan onto a plate and repeat the process with the remaining egg mixture. And again, slide onto a plate.
For the slaw, do as you did yesterday: use a mandolin to very thinly slice the fennel and red cabbage (cut the halves into quarters first and then slice). You want really thin ribbons of both. Dress with the lemon juice, oil and seasoning.
Place the slaw down the centre of the open omelette and drizzle with any remaining saffron yoghurt and any leftover pea shoots.
Somewhere between a burrito and an omelette, this thin eggy pancake is a great way of using up older herbs. Top with anything delicious you have leftover in the fridge, but you should have the makings of another quick slaw if I got my calculations right, which is a colour riot on top.
This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!
Open omelette with fennel, red cabbage and radish sprout slaw
Whisk the eggs with any leftover herbs you have. Season well with salt and pepper.
Heat a non-stick pan with half the butter and oil over a medium to low heat. Pour half the egg mixture into the base of the pan, it should be about 2/3 mm thick. Cook until set on top, about 2 minutes (careful not to burn the bottom). Slide it out of the pan onto a plate and repeat the process with the remaining egg mixture. And again, slide onto a plate.
For the slaw, do as you did yesterday: use a mandolin to very thinly slice the fennel and red cabbage (cut the halves into quarters first and then slice). You want really thin ribbons of both. Dress with the lemon juice, oil and seasoning.
Place the slaw down the centre of the open omelette and drizzle with any remaining saffron yoghurt and any leftover pea shoots.
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Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...
READ MORE BY Frankie UnsworthYou decide
Loading ...Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...
READ MORE BY Frankie UnsworthYou decide
Loading ...Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...
READ MORE BY Frankie UnsworthYou decide
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