Mutton Bastirma Omelet
A simple omelet made with eggs, thinly sliced Bastirma, and herbs served with a salad of wild greens.
Servings: 2
Ingredients
- 3 large eggs beaten with a splash of stock or water
- 1 oz bastirma
- 2 tsp Ghee as needed for cooking, about 2 teaspoons
- Pinch of crushed red pepper flakes to taste, or serve with a dash of hot sauce at the table
- 4-5 large leaves of fresh mint finely sliced
- Fresh greens, to garnish pictured are chickweed and a few daylily flower petals (optional)
Instructions
- Slice the bastirma into ¼ inch slices, then ¼ inch ribbons and reserve.
- Beat the eggs with a splash of stock as for scrambled eggs.
- Heat the ghee in a 8 inch non-stick pan or similar, then add the bastirma and cook until lightly colored, a minute or two.
- Add the beaten eggs, and mint, stir, cook for a couple minutes until the eggs are set to your liking, then turn the heat off and cover the pan, or slip it into a warm oven for a few minutes until it’s just set.
- Slip the omelet onto a cutting board, cut into wedges, garnish with the greens if using and serve. As the omelet is on the thin side I may serve two-three slices per person.