Saffron Omelet

A couple of months ago I splurged on some saffron. I think I’ve used it once or twice and forgot about it in my spice cabinet. I’ve been afraid to use it since saffron is incredibly expensive. The other night I was hungry, it was late, and I was slightly inebriated so I decided to make an omelet. Have I also mentioned that I’m really poor and don’t buy meat? Eggs are cheap, simple, and quick. I’ve recently figured out the key to making delicious omelets: lots of margarine or butter and a non-stick pan.

This was two eggs beaten with salt, pepper, and a pinch of saffron threads. I heated up about two tablespoons of margarine (this was more than enough, I had to pour some out of the pan when I was finished) and then added my eggs. I was able to slide my omelet right out of the pan and onto my plate this time. Amazing!

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2 responses to “Saffron Omelet

  1. If you like saffron, you will love this rigatoni with braised chicken and saffron cream. It is unbelievable.
    http://michaelbeyer.wordpress.com/2010/09/24/rigatoni-with-braised-chicken-and-saffron-cream/

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