This is the prettiest okra I've seen since I moved to Michigan - small, perfect pods. I didn't have very much, and I wanted to savor it over a couple of meals. Hopefully they'll have more in the future because I've been fervently collecting okra recipes since I made this.
Stewed okra and tomato omelets
Stewed okra and tomatoes (makes enough for 2 omelets):
1 Tbsp olive oil
1/2 onion, sliced thinly
1/8 tsp crushed red pepper
1 cup small okra pods, stem end trimmed
1 medium tomato, diced
Heat olive oil in a small saucepan over medium heat. Add onion and saute until tender. Stir in crushed red pepper and okra, and let cook for 3 minutes. Stir in tomato, bring to a simmer, and reduce heat to medium low. Let this cook until the tomato juices thicken (about 10 min).
For each omelet:
1 Tbsp milk
1/2 tsp turmeric
salt and pepper to taste
1 tsp butter
Whisk together eggs, milk, turmeric, and salt and pepper. Heat butter over medium-low heat in a medium-sized nonstick skillet. When butter melts, add egg mixture and let cook until the edges are cooked. Then flip omelet with a spatula and let cook an additional minute on the other side. Add half of the okra and tomato mixture to the middle of the omelet.
Spicy, delicious, and comforting. I love stewed okra and tomatoes, and the flavors meshed nicely with the eggs. It worked well as a dinner and breakfast, and was extremely quick to make (especially if you make the okra and tomato mixture ahead of time). I'm submitting this to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and is hosted by Anna from Anna's Cool Finds this week.