Friday, June 18, 2010

The Perfect Omlette

This omlette recipe is so versatile you can fill it with any veggies you like and eat it for breakfast, lunch or dinner (but not all in one day! ;)

2 - 3 eggs, one yolk
1 - 2 cups in total of vegetables, chopped/diced to same size pieces
small sprinkling of grated cheese (optional)

Choose from mushrooms, celery, bok/pak choy, tomato, capsicum, coleslaw mix (yes it's great cooked!) spinach, zucchini, onion, or any other vegetable you can chop up and put in it.

Some tips and tricks for the perfect omlette, every time:
  • Whisk or beat your egg mixture until there are bubbles sitting on top
  • Make sure your pan, preferably non-stick with a spray of olive oil, is hot.
  • Pre-cook the veggies as they won't cook through in the omlette.
Set vegetable aside, wipe the pan and re-spray with olive oil

Reduce the heat to medium and add the egg mixture to the pan.

Use your spatula to gently scrape the middle of the omlette, allowing the mixture to fill in the spaces.

Give the egg a couple of minutes to cook then add the veggie mix to one half of the omlette, sprinkle the cheese and flip the other side over to cover the veggies.

Turn off the heat, give it another couple of minutes and serve.

As Julia Childs, played by Meryl Streep, would say... "Bon appetite!"

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