“The odd hour
A craving for brunch,
Something different
To satisfy that munch,
A peek in the fridge
Revealed leftovers some,
Nothing tempting
Not even one,
So I cracked an egg
Worked on a hunch,
Created a breakfast
That ate my lunch..”
Ingredients
For the Omelet
1 egg
1 cup chopped spinach leaves
1 teaspoon olive oil
Salt and pepper to taste
For the Udon
1 packet ready Udon noodles
½ teaspoon Japanese Shichimi mix
½ cup snow peas, halved
1 garlic clove, finely chopped
1 teaspoon olive oil
½ cube chicken stock cube
1 cup water
Make the Udon: Heat oil in a pan. Add the garlic and let it simmer till brown. Add the chicken stock cube and water and let the cube dissolve. Now add the remaining ingredients. Cover and cook till the Udon is tender. Turn the flame to high and sauté till all the liquid is dry. Remove from heat and keep aside
Make the Omelet: Heat oil. Beat the egg with spinach leaves, salt and pepper. Put the egg mixture on the pan in shape of a pancake. Let it cook. Once the bottom is cooked, flip it over and cook the other side. Put the Udon in the center and flip the Omelet into half.
Sprinkle some Shichimi and serve hot