SARDINE OMELET

February 23, 2008  --  Got something to say?
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Evelyn's Kitchen By Evelyn S. BunoanBy Evelyn S. Bunoan
In observance of Lent, and along with it the Friday abstinence, I am once again bringing non-meat recipes to the forefront. Let us start with sardines. Since these canned goodies are never out of season, always have a ready supply in your pantry. You can make different recipes out of these lowly canned sardines, but once you have transformed it into a stylish dish, tease your palates and savor the taste.

Ingredients:

vegetable oil
1 small onion, sliced in wedges and separated
1/2 green bell pepper, julienned
1 jalapeno pepper (optional), seeded and julienned
4 large eggs
2 cans sardines, 6-8 oz. size
1 tablespoon chopped parsley (chop some for the garnishing)
salt and pepper

Heat the oil in a skillet. Add the onion and saut, stirring frequently over a medium-low heat for 2 minutes. Add the green bell pepper (and jalapeno pepper, if desired) and toss for a minute. Transfer to a bowl and drop the sardines into the same bowl and mix gently.

Beat the eggs lightly and add some chopped parsley. Season with salt and pepper.
Clean the skillet and add about 2 tablespoons of vegetable oil and heat over medium setting. Pour the egg mixture into the skillet and then add the sardine mixture over the egg mixture. Lower the temperature to medium low. When the omelet is half cooked, slightly tilt the skillet and fold one side into a third using a fish turner. Then turn the other side to complete the fold. When all is said and done, you should have a perfect letter-fold. Invert the folded omelet with the fish turner and cook the other side thoroughly (about a minute or two).
Serve hot with the remaining chopped parsley sprinkled over the omelet.

Household Hints:
To minimize or completely eliminate spillage on counter tops or floors when pouring cooking oil, completely wrap a triple fold of paper towel around the container, as close to the mouth as possible. Secure tightly with rubber band, and no other, because tape, etc. will cause the paper to slip or the tape to disengage.

Before removing snow from your driveway, coat your shovel with car wax to make snow slide easily. If none is available, use cooking oil spray.

Editors note: Mrs. Evelyn S. Bunoan is Owner/Master Chef, Philippine Oriental Market & Deli (with more than 29 years of service to the Filipino-American community) - 3610 Lee Highway, Arlington, Virginia; (703)528-0300; Master Chef (French cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, food stylist, cake designer, and culinary writer; kitchen-tested and mastered more than 400 recipes, and counting. Member of International Cake Exploration Societe. Host of the cooking show Evelyns Kitchen Cooking with Friends.

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