Everybody loves an omelette, and it's so easy to make. Cheese and ham remain favourite fillings, but there's so much more you can do to lift this humble egg dish to new egglicious heights!
AMAZING FILLINGS FOR OMELETTES
Tomato, sweet basil and tzatziki wrapped in prosciutto.
Caramelised onion, brie and spinach
Roast chicken and avocado
Smoked salmon and asparagus
Bacon, mushrooms, onion and cheddar
Smoked ham, cream cheese and rocket
Spinach, ricotta and roasted peppers
Smoked haddock and crême fraïche
Mushrooms and leeks
Chilli, cheese and bacon
Baby spinach and Chavroux
Tips for the perfect omelette:
Always add a few drops of water to the beaten eggs as this will create steam, making the omelette lighter.
Use a non-stick pan and, as the egg cooks, lift up the edges and tilt the pan so that the egg pours underneath and cooks. Beat the eggs moderately and add a dash of milk or cream - about half an eggshell for every two eggs.
Make sure your pan is hot, and don't smother the eggs with too much butter or oil in the pan.
EGGSTRA SPECIAL QUAIL'S EGG OMELETTE
Melt 1 T of butter in a non-stick omelette pan. Remove from heat.
Carefully break 12 - 14 quail eggs into the pan without breaking the yolks.
Place back on heat and cook for two to five minutes.
Carefully slide onto a plate.
SPICY POTATO OMELETTE
Category : Vegetarian / Quick / Breakfast
Prep time : 10 minutes
Cooking time : 15 minutes
Ingredients:
Oil, for frying
3 free-range eggs
1 small tomato, chopped
1 small onion, chopped
6 mushrooms, chopped
1 potato, boiled, diced and lightly fried
1/2 t ground turmeric
1 t masala
1 small chilli, thinly sliced into rings
1 spring onion, chopped
Sea salt and freshly ground black pepper, to taste
Cooking instructions:
Heat the oil in a pan. Mix all the remaining ingredients, then pour into the hot pan.
Stir gently, then cook until set.
Cook’s note: For added flavour and texture, add small blocks of Indian paneer, feta cheese or chopped bacon bits. Serve with chopped coriander or chives and chapatis.
Recipes from Woolworths TasteMag
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