Egg variety

 

Nothing like an omelet to serve as quick nourishment. There are many varieties to this particular meal, so we might as well start with one of my favs. It healthy, it's tasty (even for those who don't really like eggs...like me...) and not at all difficult to make. Good source for all sorts of nutritional necessities, and not bad as a full meal once served with a side dish or two.

As is usual with my recipes, you can leave out, or add ingredients to your own specifications. Experimenting is half the fun. The ingredients coming up are the ideal, as I know it. I’m going to put “cheese” in, which kind will be up to you. Personally, I’m a big fan of Gouda or Edam, but farmhouse cheddar, or Parmesan will do the trick, as will any other hard cheese that suits your tastes. Be careful if you go with cottage cheese; drain the extra liquid first and add some sugar if you opt for this cheese. As usual I’m doing fresh herbs, but you can replace them with a standard dried Italian, or Sicilian mix.

The Rainbow Omelet

Eggs: 6-8

Milk: 1 mug (whole or semi-skimmed)

Cheese: ½ mug (100-150 gr) grated.

Parsley: 2 big pinches/1-2 tablesp. Chopped.

Oregano: Small pinch/1-2 teasp. Chopped.

Basil: 2 big pinches/1-2 tablesp. Chopped.

Chives: 2 big pinches/1-2 tablesp. Chopped.

Paprika: Small pinch/1 knife point.

Salt: ½ teasp. To taste.

Pepper: 1-2 turns/1 knife point.

Sugar: Small pinch.

Bell pepper: 1/3 mug (preferably a mix of green, red and yellow) chopped small.

Onion: ½ mug (preferably a mix of red and normal) chopped small.

Mushrooms: ½ mug (optional) chopped small.

Sweet corn: small handful (optional). Best frozen.

Baby peas: small handful (optional). Best frozen or fresh.

Green beans: Small handful (optional). Only when fresh. Chopped small.

Mix everything together with a large hand whisk. Start with the liquids and work your way to the veggies of choice while you put a large skillet on mid-region heat. A non-stick skillet is best, you only need a dollop of olive oil then. If you’ve got an enamel or stainless steel pan, pour a big dollop of olive oil/sunflower seed oil/butter in it.

Wait until the skillet is hot and gently pour your mix (keep stirring the bowl a bit until you’ve got about half an inch layer in the skillet. If you have mix left, your skillet probably isn’t big enough. Make a second omelet with it.)

Wait until you see some bubbles forming in the future omelet then turn the heat on low, put a lid on the skillet and check regularly until the heat has “dried” and hardened the top of your omelet. This can take a while. Just be careful that your bottom doesn’t burn and let it harden in its own time.

When checking on the progress, don’t raise the lid too high, it is best to maintain as much warmth in your pan as possible and if you raise the lid, your omelet is likely to sag.

Once done, slide the omelet from you skillet and fold it with the baked side on the outside.

Your meal is ready. I like to serve it with fresh French bread, and/or a salad, but it will depend on what kind of a meal you're aiming for. Breakfast, lunch, dinner or a snack, it's up to you.