An Oshi breakfast favorite. Not quite an omelette, not quite a frittata, but maybe a forked version of it, heh. Here's how to make it:
- Get a small skillet and put it over medium heat, letting it warm up for a bit.
- Add a desired amount of ghee or butter (about 1 tablespoon) to the pan and let it melt.
- Crack in 2 eggs and add salt flakes to taste.
- Add raw milk to the eggs and mix everything together, whisking to combine.
- Evenly distribute the melted butter around the pan.
- Pour in the egg mixture and let the bottom of the eggs firm up for a bit.
- Use a gentle swirling motion to distribute the cooked egg at the bottom of the pan, helping to prevent the uncooked egg from sticking to it.
- Continue to swirl the eggs, allowing the uncooked egg to flow to the bottom of the pan and cook thoroughly.
- Once the eggs are cooked to your liking, use a little shimmy of the pan to loosen them and transfer them to a plate.
- Garnish with desired toppings, such as:
Local honey
Finca Yabisi (npub1n4a…0w7h) salsa MACHA (for a spicy kick)
npub1zqdpzty2mshxncqqxy2078qax6mlehsxmpx5095wtxw4tpepkr0s2ce6fjlemon (npub1zqd…emon) balm
- Serve and enjoy!
