Breakfast Club #1: Asian Challenge - Baby Clam Rolled Omelette with Ssamjang

Having been challenged to create an Asian breakfast via Helen from Fuss Free Flavours and Sarah from Fingers and Toes, as part of The Breakfast Club, here is my entry.

At first I was going to make Nasi Lemak, but left with facing a jar of left over baby clams and wondering what to do with them, the idea hit me to make an omelette based on the oyster omelettes found all over East Asia. Instead of serving it with the usual chilli sauces, I've served it here with the highly addictive condiment, ssamjang, a Korean mixed chilli-bean paste usually made up of doenjang, garlic, gochujang. And I mean addictive - when ever The Tallest and I go to our favourite Korean restaurant, Kimchee in Golders Green, the waitress always smiles knowingly when ever we ask for more.

Baby Clam Rolled Omelette with Ssamjang

Serves 1 - 310 Calories per serving

Ingredients:

2 medium eggs
50g shelled, cooked baby clams
2 spring onions, finely chopped
50g carrot, finely chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 clove garlic, finely chopped
1/2 tsp groundnut oil
1 large sheet of roasted seaweed (sushi nori is fine)
a heaped tablespoon of ssamjang (I use the Sunchang branded stuff, you can find it in green tubs at Korean grocers and in China Town)
gem lettuce leaves to serve

Method:

1. Whisk the eggs with the clams, onions, carrot, garlic, salt and pepper.

2. In a large, heavy based pan, heat the oil gently, keeping it on a low heat.

3. Slowly pour in the egg mixture, making sure it spreads evenly. It's very important that you keep the heat low, you want to cook this gently.

4. When it has started to set, place the sheet of seaweed on top of the omelette.

5. Using a spatula, carefully roll up the omelette in the pan.

6. Take the omelette out of the pan and rest for a couple of minutes, this will set it a little more so you can slice it easier. Slice into 2cm thick pieces.

7. Serve cross-section side up and eat it by placing the omelette into the lettuce leaf, dolloping on a little ssamjang, rolling it up and eating it.

Froġa tat-Tarja (Vermicelli Omelette)

Well, look at that you lucky people. 2 posts in one day! I truly have been kicked up the butt for being slack in posting lately.

Now here is one of my ultimate comfort foods - and stupidly easy and quick to make! My mother made this vermicelli omelette (Froġa tat-Tarja) for me as a child often, and eating it tonight made me feel about 7 years old again (and the fact I put ketchup on it, something my mum always seemed a bit dismayed at). There are plenty of variations on the recipe out there, I've made the most basic here, but you can add your own extra ingredients too. Popular additions in Malta are spinach and corned beef, but you can add chopped ham or tomatoes too and I've been suggested crumbling feta or goats cheese into the mix. It's really up to you.

Apologies for the poor picture quality, my camera batteries went flat, so I had to use my phone camera.

Froġa tat-Tarja (Vermicelli Omelette)

Serves 1-2 people (depending how hungry you are)

70g vermicelli (angel hair pasta)
10g parsely, finely chopped
2 eggs
1 heaped tbsp grated parmesean cheese (add more if you like)
salt and pepper to taste
1 tbsp olive oil


1. Cook the vermicelli in boiling water according to packet instructions (usually about 5 minutes).


2. Beat the eggs and parsely together.


3. Drain the vermicelli and mix into the egg and parsely.


4. Mix in the parmesean, salt and pepper.


5. Heat the oil in an non-stick frying pan, keep on a high heat and pour in the vermicelli and spread out in the pan a little.


6. Cook for about 2-3 minutes each side until golden.


If you can't finish it all, it's lovely eaten the next day, cold or warm and is perfect for picnics.