Sunday, July 05, 2009

Kipper pesto omelet

Bay of Fundy Kippers (smoked herring) are most often eaten as a snack or for lunch straight out of the can around these parts. In the UK, though, it's not uncommon to eat kippers for breakfast in some combination with eggs. Here's one of my favourite kipper recipes, combining eggs, kippers and pesto just to jazz things up a bit...

Kipper pesto omelet
3 eggs (or 1 egg, 2 whites)
1/4 sm eggplant
1 c sauteed mushrooms
1 to 2 Tbsp pesto
2 Tbsp parmesan cheese
1 to 2 cans of regular kippers, drained & crumbled
1 c pineapple
a few slices of cooked bacon (opt)
salt & pepper to taste

Sauteed diced eggplant and mushrooms in butter. Whisk pesto and egg together in a bowl. Add other ingredients to pan, cover with eggs. Cook flat in fry pan til almost dry. Flip into omelet shape. Cook low heat, covered.

1 comment:

Gretchen said...

That sounds delicious!