SCRAMBLED OMELETTE

M.
Feb 25, 2015
3 min read

I love love love omelettes. Like I could have an omelette once a day for any meal – because lets face the fact that you want to keep your options open for the other two meals of the day; tying your options down too much for your love of one thing isn’t justifiable, there’s too much amazing food in the world to eat. So yes, once a day, every day I could easily have omelettes. There are so many variations and flavours to experiment with that they never get boring and certainly never taste the same, unless you’re aiming for the same taste. Eggs are super versatile and the fact that they cook so quickly is such a bonus. Perfect for those days when you’re too tired to cook a full blown meal but you don’t want a take out either and nor do you have the time to wait for something to defrost from the freezer!!!

I made a quick omelette today for the hubs (none for myself because I’ve got reasons – though I wish I could have had it). Very simple, flavourful and you basically don’t need to even follow this recipe exactly because its just a guideline. You can easily replace some of the things I used for whatever you have lying about at home.

Also, the recipe below is for one person or two people with small appetites ie. two kids. You can easily increase the ingredients and the eggs accordingly for more people, and cook in a wok for that extra space. Again, the ingredients aren’t set in stone for this recipe, so you can easily switch them ie. a large tomato instead of baby tomatoes or red onion, finely chopped instead of spring onion. The variation of ingredients will inevitably give each omelette a slightly different flavour.

The Recipe:

2 eggs

1 spring onion, finely sliced

a bunch of baby spinach leaves, finely sliced

a few mushrooms, quartered

a couple of baby tomatoes, quartered

a sprinkle of fresh dill or whatever herb you have to hand ie. coriander

a little knob of feta cheese or any other cheese

a squirt of Encona hot pepper sauce (omit this if you’re not into spice, or replace with Tabasco or chilli flakes or even fresh chilli – whatever you want!)

salt and pepper to taste

teaspoon of coconut oil or the oil of your choice (I used coconut oil because its ridiculously healthy)

The Instructions:

1. Heat the oil

2. Sauté the veggies lightly – I did the mushrooms and spinach first, together because they tend to let out a lot of water and I wanted to dry that off before I added other ingredients

3. Add rest of the veggies, sauté for a minute or so

4. In a separate bowl, crack both the eggs, season with salt and pepper and the hot sauce if your using spice as well as the dill and whisk

5. Pour the egg mix onto the sautéed vegetables

6. Swirl around like when making scrambled eggs or if you want you could cook it on one side and then flip the omelette to make a round omelette rather than a scrambled one