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Omelettes

01 May

Sometimes, simple is made of winning.

[  SERVES: 2  |  TIME: 15 MIN  |  COST: <$3  ]
[  JOES’ RATING: 4 / 5  |  MY RATING: 4.5 / 5 ]

Ingredients

3 free ranged eggs
splash of soy milk
1/4 cup diced red cap
1/4 cup diced spring onions
1/4 cup shredded fresh herbs – I used chives and parsley
1/4 cup grated cheese
salt and pepper to taste

Method

  1. In a bowl, whisk the eggs and milk together.
  2. Bring a skillet to a moderate heat before adding a splash of oil (I use macadamia oil for frying). Pour in the egg mixture and allow to set slightly for a minute or two before sprinkling the remaining ingredients over the top of the semi formed omelette. Place a lid over the skillet and cook gently until cooked all the way through. Take care with your heat settings – you do not want to burn the bottom of the omelette. It may take up to 4-5 minutes for your egg to be totally set. (If in doubt, you can finish it off with the lid off under a grill)
  3. Once the egg is fully set, slide it carefully from the skillet onto a place to serve.
  4. Serve hot, with condiments and a side of toast cut into triangles.

Observations

  • I mix up the vegetable combinations for these omelette all the time. Sometimes I’ll use shredded (cooked) cabbage, left over roast pumpkin and sweet potato, diced tomatoes or halved cherry tomatoes – anything I have at the time usually gets tossed in. Variety is the spice of life.
  • Non vegetarians can add diced bacon, sausage or other left over meats.
  • Talking about spices – sometimes, when I am feeling game, I’ll add some cayenne pepper or chilli flakes. Be guided by mood, taste and desire.
  • I can’t stress this enough – don’t have the heat up too high. Its better to be too low than too high. I often lift the edges of the omelette to ensure its cooking evenly rather than burning on the bottom. Be gentle and take your time for an expert omelette.
  • If you don’t have a skillet lid, or you prefer a browned top you can flip your omelette. If you are going to flip it, use two egg flips so you don’t break it, and do NOT add the cheese until after you’ve done the flip.
  • Chilli preserves, tomato relishes and good hearty home-made sauces are excellent on the side of the plate.
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11 responses to “Omelettes

  1. narf77

    May 1, 2012 at 9:59 am

    Nothing like an omelette to feed the soul…quick…delicious and always rewarding. Yours looks particularly scrumptious!

     
  2. iwilltransform

    May 1, 2012 at 3:39 pm

    How do you make it? Looks good.

     
    • Rhianna

      May 1, 2012 at 3:51 pm

      Hi there!

      I’ve updated the page with the recipe 🙂

       
      • iwilltransform

        May 1, 2012 at 3:55 pm

        Oh wow thanks dear for such a prompt response. I’ll give it a go one of these days. 🙂

         
        • Rhianna

          May 1, 2012 at 4:01 pm

          Its a very quick and easy meal. Generally breakfast, but brunch / lunch also works. Its good for using up left over vegetables. Enjoy! 🙂

           
  3. Three Well Beings

    May 1, 2012 at 4:09 pm

    Lovely, lovely! My comfort food…breakfast, lunch or dinner! 🙂 Debra

     
    • Rhianna

      May 1, 2012 at 8:13 pm

      So quick, so easy, so delicious.

       
  4. debbrunson

    May 2, 2012 at 2:30 pm

    Really nice post! Omelettes are one of my staples to use up leftovers and get in some protein. Yours does look fantastic 😀

     
    • Rhianna

      May 2, 2012 at 2:35 pm

      Oh Deb. Cheers girlfriend. Such a nice compliment xo

       

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