There is nothing like a nice breakfast before traveling!
The sauce and omelette in this recipe are both very easy to make. The cooking techniques are simple and uncomplicated, yet this omelette entree tastes very complex! Tomato and basil is a nice simple flavor combination that can be complimented by sauces that have complex flavors. The curry pastes of Thailand certainly have complex flavors. Indian masala spice mixes that are commonly known as curry powder do have far more ingredients than Thai curry pastes. It is the proportion of the ingredients in a Thai curry paste that create the complex long lasting flavor. Thai curry pastes are usually sold by colors. Red, yellow and green are the most common Thai curry paste colors. Eggplant is the base of most Thai curry pastes. For a green curry paste, small Thai green eggplant are used along with green Thai chiles and serrano chiles. Thai green curry paste can be quite spicy. Indian green curries are usually mellow in flavor when compared to Thai green curry. Many Thai green curry recipes only use a small amount of green curry paste that is diluted with coconut milk, till the curry has a thin soupy consistency and a pale white color. Milk and dairy products are not used for Thai curry cooking. The French created an Indian yellow curry cream sauce that is named Sauce Indienne. I have posted variations of the sauce indienne recipe in this blog. I almost gave the sauce for this recipe the name "Sauce Indienne Vert," but it would have been misleading. The sauce for this recipe is a simple reduction of cream and Thai green curry paste. It is a nice sauce for an omelette, because it only takes a few minutes to make. The short time that it takes to make this sauce and omelette makes this breakfast entree perfect for quick meal before hitting the road! Hitting the road to where? The Devil's Cornfield! Death Valley has several sights that share the word Devil in their name. The Devil's Cornfield covers a vast area near Mesquite Dunes and Stovepipe Wells. The clumps and stumps of arrowweed look like harvested tied corn shocks. Corn shocks are tied vertical bundle of corn stalks that can be seen in many Halloween pictures. Weary pioneers crossing through the length of Death Valley surely noticed the bundled corn illusion that the arrowweed created. This gets to be a spooky place on a moonlit night, because the clumps of arrowweed seem to come alive. Always be wary of rattlesnakes and scorpions in areas like this. Where there is vegetation in a desert, there is animal life. The Devil's Cornfield is a fun place to wander around and take pictures. Stovepipe Wells is just a few miles down the road. Food, gas and lodging can be found there. To view larger images of the photographs above, click on any photo and a slide show mode will appear. Green Curry Creme: Place 1/2 cup of cream in a sauce pot. Add 1/2 tablespoon of Thai green curry paste. Note: Good quality Thai green curry paste can be found in asian markets. Read the label carefully. The ingredients should include eggplant. Salt and pepper is usually in a Thai curry spice mix, so no extra seasoning is necessary. Place the pot over medium/medium low heat. When the sauce comes to a gentle boil, gently whisk the sauce to blend the green curry paste with the cream. Simmer and reduce the sauce, till it becomes a medium thin cream sauce consistency. Add 1/4 teaspoon of lime juice. Keep the sauce warm over very low heat.
Tomato Basil Omelette: I used regular basil (Italian or round leaf basil) in this omelette for a stronger flavor. Thai basil has a much gentler flavor profile. Heat a non-stick saute pan over medium/medium low heat. Add 3 pats of unsalted butter. Add 1 chopped plum tomato. Saute the tomato for 30 seconds, so it becomes aromatic. Add 6 basil leaves that are chiffonade sliced. Add 1 pinch of sea salt and black pepper. Add 2 whisked eggs. Even the edges of the omelette with a rubber spatula. When the bottom half of the omelette becomes cooke firm, flip the omelette. Cook the omelette, till the eggs become fully cooked. Remove the pan from the heat.
Tomato Basil Omelette with Green Curry Creme: Triple fold the omelette, as you slide it onto a plate. Spoon the green curry creme over one end of the omelette and onto the plate. Place a small mound of very thin bias sliced green onion on the green curry cream on top of the omelette.
Considering how few ingredients were used, this is a very tasty omelette! This breakfast entree takes about the same time to make, as waiting in line at a fast food drive through in the early morning. Yum! ... Shawna
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