Herbed Egg 'Pasta' With Blood Orange Salsa and Lettuce Slaw
Published March 18, 1995
- Total Time
- 45 minutes
- Rating
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Ingredients
THE PASTA
Olive oil spray
8 eggs
¼ cup chopped Italian parsley
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
2 tablespoons plus 2 teaspoons fresh lemon juice
4 teaspoons olive oil
1 cup lump crab meat, picked over for shells
THE SALSA
5 small blood oranges, peeled, sections cut from membranes
1 small purple bell pepper, cored, deribbed and cut into small dice
1 small jalapeno, seeded and minced
1 tablespoon fresh lime juice
THE SLAW
3 tablespoons plain nonfat yogurt
2 teaspoons Dijon mustard
¼ teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 teaspoon cracked coriander seeds
2 cups shredded iceberg lettuce
Nutritional analysis per serving (4 servings)
22 grams carbs; 353 milligrams cholesterol; 290 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 5 grams fiber; 813 milligrams sodium; 20 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make pasta, spray a 12-inch nonstick skillet with olive oil and place over low heat. Whisk half of the eggs well and add half of the herbs, ½ teaspoon salt and pepper. Pour into the skillet and cook until all but the top is set, about 3 minutes. Slide the omelet onto a large plate, invert it back into the pan and cook just until the bottom is set, about 20 seconds. Slide onto a large piece of parchment paper and let cool. Repeat with the remaining eggs, herbs, ½ teaspoon salt and pepper.
- Step 2
When cool, slice the omelets into very thin strips. Place in a bowl and toss with the lemon juice, oil, crab meat and salt and pepper to taste. Set aside.
- Step 3
To make salsa, toss all ingredients together in a medium bowl.
- Step 4
To make slaw, whisk together the yogurt, mustard, salt, pepper and coriander. Toss with the lettuce until well mixed.
- Step 5
To serve, mound the pasta in the center of 4 plates. Make a ring around the pasta with the slaw. Place 3 spoons of salsa around the slaw about 4 inches apart. Serve immediately.
Private Notes