Savoury Omelette Roll

Ingredients

• 45 ml olive oil
• 1 small onion, finely diced
• ½ a small red pepper, finely diced
• ½ a small aubergine, finely diced
• 125 g brown mushrooms, finely diced
• 45 ml tomato paste
• 1 – 2 cloves garlic, finely chopped
• Salt, milled black pepper and sugar
• 8 jumbo eggs (free range if possible!)
• 250 ml milk
• 30 ml finely chopped parsley
• 30 ml cake flour mixed with 30 ml cornflour
• 125 g diced mozzarella cheese
• 125 ml coarsely chopped basil leaves
• 250 ml cheddar cheese, grated
• 45 ml finely chopped parsley

Method

Heat the oil and lightly brown the onion. Then add the pepper, aubergine and mushrooms. Sauté until translucent then stir in the tomato paste and garlic. Add a little water if needed and simmer for about ten minutes or until the veggies are cooked but not mushy. Season to taste, remove from the heat and set aside until required.

Whisk together the eggs, milk and parsley. Mix the flour and cornflour with a little of the milk mixture into a smooth paste and stir into the rest of the egg and milk mixture. Season to taste with salt and pepper and pour into a roasting pan lined with baking paper that has been sprayed with non-stick spray. Bake in a preheated oven at 180ºC for 20 minutes or until the egg is set. Remove from the oven and set aside to cool in the pan.

To complete, stir the mozzarella cheese and basil into the vegetable mixture and dollop spoonsful of the mixture all over the omelette. Spread out evenly and using the baking paper, roll the omelette around the filling. If the ratatouille mixture is too much for the roll, reserve the left over for an omelette, stew or soup later in the week. Sprinkle the cheddar cheese and parsley on top. Place the omelette roll in the oven for ten minutes or so or until warmed through and the cheese has melted. 

Remove from oven, slide onto a serving platter, slice and serve.

Serves 6 - 8

French-style Omelette

Ingredients
• 10 ml cold, hard butter, cut into small dice
• 3 large farm-fresh eggs, beaten lightly
• A little olive oil
• A little extra butter
• Salt and freshly milled black pepper
• 65 ml grated cheese
• 15 ml torn basil
• 45 ml tiny tomato dice
• Serves 1  

Method
Stir the diced butter into the beaten eggs. Add an extra nugget of butter and a little oil to a pan and place over heat. When the pan is warm, pour the egg mixture into the pan and cook briefly on medium-high heat, about 20 seconds. Turn the heat lower and with a small spatula start to gently push the mixture away from the sides of the pan while tilting the pan so that the uncooked egg can run onto the surface of the pan. Continue doing this until the egg is no longer runny, yet still creamy and moist.

Season to taste and then sprinkle with the cheese, basil and tomato dice. Fold two of the sides of the omelette towards the centre and continue to cook for a few seconds longer to warm the filing. Tilt the omelette pan almost upside down over a serving plate and allow the omelette to slide onto the plate. Garnish and serve immediately.

Yummy ideas for omelettes

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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