Thursday 21 July 2011

Vegetarian Omelette

Check out this funky way of making a very simple omelette taste delicious. For this omelette you will separate your egg & then whisk your egg whites until you have soft peaks. In a separate bowl you will beat the remaining egg yokes & milk and then fold in the egg white very carefully.

The omelette is then cooked on a medium-high heat and the vegetables (which have been cooked earlier) are added when the omelette is cooked with some grated cheese (cheddar in my case)

(for one person)

Ingredients

2 eggs
2 Tbsp Milk
Salt & Pepper

Olive oil
1 medium onion
¼ Pepper
¼ Courgette
1 clove of garlic
¼ red chilli
Grated cheese (cheddar, gruyere)

Cooking utensils 
Chopping board
Sharp knife
Whisk
Non-stick frying pan
2 mixing bowls
Egg Flipper


Preparation
- Finely chop onion, courgette, pepper, chilli & garlic
 
- Separate your egg into the 2 bowls
 
- Whisk the egg white until you get soft peaks
- In a separate bowl whisk together the egg yokes & milk with salt/pepper

- Fold in gently your egg whites with your egg yoke mixture


Cooking
- Heat your frying pan to a medium to high heat and with a little olive oil cook all your vegetables in the order: (after one minute add a new ingredient, cook for a final 3 minutes when all ingredients together)
'onions then peppers then courgette then garlic/chilli'

- Remove vegetables and clean the pan and lightly oil & return to a medium high heat.
 
- Pour in your egg mixture and cook for 1-2 minutes or until golden brown underneath
- Flip quickly and repeat on the other side (be quick with this as the lightness of the omelette makes this part tricky)
- Spoon your cooked vegetables on one half of the omelette along with your grated cheese and turn omelette in half
 
- Serve on a warmed plate

Tip: if you have the time roast your vegetables

ENJOY!!!

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