I was invited to participate in a conference in Palo Alto one summer, and stayed in a hotel. When I came back I tried to recreate the feeling of the windy mornings, and fresh mountain air. —THE MATH CHEF
- Serves 2
olive oil, preferably organic extra-virgin
sea salt or kosher salt
freshly ground black pepper, on the "fine" setting
In This Recipe
- Place the parsley and the mint leaves in cold filtered water, salted with the sea salt or kosher salt for a half hour, and follow by rinsing in cold filtered water.
- Dice the tomato,onion, green, red, and yellow peppers and place in a bowl. Add a pinch of black pepper and mix thoroughly.
- Crack open the eggs, eliminate any with brown or red spots,and beat them with a fork until there is uniform consistency.
- Chop the parsley and mint leaves.
- Squeeze the lemon, running the liquid through a sieve to eliminate any seeds. Drench the parsley and mint leaves with the lemon juice
- Heat the olive oil in a 12' diameter stainless steel flat pan, and when it spreads evenly in the pan, pour the egg mixture in and spread it.
- After a couple of minutes, test the egg patty for firmness and when it doesn't yield with a fork, add the tomato-onion-pepper mixture.
- Top it with the chopped parsley and mint leaves, which are now lemon-infused.
- Carefully fold it over and heat it for a minute or two, cut it in half, then serve.