Tag Archives: Scallion


Sometimes, simple is made of winning.

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


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


  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.


  • 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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Won Ton Soup

You may remember a few weeks ago I posted a “how to” guide on wrapping won tons? It is one of our favourite light quick lunches, so we tend to have it quiet often. I thought it was only fair to show you how I used them and how many variations to won ton soup exist. This is just a teaser…

This variation is fairly traditional. Clear broth (I use a vegetarian broth, but traditionally you would use chicken), lightly boiled vegetables (carrots, spring onions, celery, brocoli and bok choy) and won tons.

This variation is commonly called an egg drop soup. Again, I use a clear vegetable based broth with lightly boiled vegetables (carrots, spring onions, celery, zucchini and bok choy), vermicelli noodles and won tons. Whisk an egg until light and airy and slowly pour your egg into the hot soup in a very slow steady stream while mixing continually.

Shredded Chinese (wombok) cabbage, egg plant, and egg noodles all make great alternatives. Don’t go over board with your soy sauce – you don’t want to lose the integrity of the flavours that are present.


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