Friday, 24 April 2015
Pulled Beef & Tofu Open Omelet
- Pulled Beef and Tofu Open Omelet
There are reasons why I like pulled beef/pork and cook them regularly. It is easy to make, just throw in a pressure cooker. It is versatile, I can use leftover to create other dishes in the following days. And it is low-carb, I know Hubby or I won't gain weight from this. Pulled pork/beef matche my motto for cooking perfectly, that is why I cook them often.
I would call this dish "Tamagotoji" in Japanese but in English, i guess it would be an open omelet or a frittata. Start by adding Tofu, eggplant and leftover pulled beef in a shallow casserole or a frypan. Cook until the eggplant is soft with a lid on. When the eggplant is cooked, add whisked eggs and put the lid back on. Cook on low heat until the eggs are set to your liking. Sprinkle spring onions if you have it.
Yes, it is the third consecutive days of pulled beef but I didn't feel that way.