The first frost in Anchorage came last night, which meant that in the days before it was necessary to consume all the garden possible. Nasturtium is one of my favorite summer flavors— spicy, floral, herbaceous all at once. This omelet, adapted from Vegan Richa is entirely eggless, since I am allergic to eggs, but maintains a fabulous gooey, eggy texture and gets an egg flavor from kala namak. Eating it is like devouring summer. Pairs perfectly with the music of Angel Bat Dawid.
Makes two omelets
Ingredients for omelet
1 cup moong dal (also called split mung beans)
1/4 teaspoon salt
3/4 teaspoon kala namak (optional)
1/2 teaspoon garlic powder
1 cup packed nasturtium leaves
1 1/2 teaspoon baking powder
1 cup water
Ingredients for filling
4 oz Jasper Hill Eligo cheese (or any cheese)
1 cup nasturtium blossoms
Method
Soak dal in at least 3 cups of water overnight.
Drain and rinse.
In a blender puree all of the omelet ingredients until very smooth. The result will be a brillant green and smell sulphuric— the sulphur smell will go away after cooking.
Meanwhile, preheat a small 8” nonstick skillet with a dash of oil on low medium heat.
Pour half the batter into the skillet and allow to cook until the edges appear dry and bubbles start to form in center. Fill with fillings (divide in half) and fold over omelet. Cook for a minute or two more and keep warm while cooking second omelet.
Enjoy a mouthful of summer and listen to something good.
This recipe can be modified to be vegan sans cheese, and filled with just about any desired filling. Other greens work in the batter, but also the omelet can be made without any greens added.