Stephen Partington's Recipe

Easy Peasy Cheesy Omelette

Category: Recipes

Everyone knows how to make an Omelette, but how do you SPELL it?

I had to check the spelling, and found it has nothing to do with Omo which is a soap powder.

Here's what WordWeb, that wonderful free memory-resident dictionary says about Omelette: Beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly.

I couldn't say it better, except I'd leave out the jelly (or jam as some say). And I'd add a lot of freshly cracked pepper after serving, and a little salt. Other nice things can be added during or after cooking. Here, for your edification, is my approach to this delectable dish.

Steps to making une omelette parfait for ONE person.

INGREDIENTS
2 large or 3 small eggs
1 cup freshly grated tasty cheese
1 teaspoon olive oil
1/2 cup chopped any vegetables, eg. tomatoes, capsicum (bell pepper), red cabbage, red onion
2 or 3 teaspoons chopped parsley
black pepper and salt to taste

METHOD
1. Crack the eggs into a cup and break the yokes with a fork. Stir a little more.
2. Pour egg mix into a hot pan with a little olive starting to smoke.
3. Turn down the heat and let it cook until the upside is barely a little moist.
4. Add grated cheese or 1/2 cup of cheese and 1/2 cup vegetables in season.
5. Fold the eggy pancake in half to form an envelope over the stuffings.
6. Put the lid on to steam, or turn the heat right down and let it sit, until the cheese has melted.
7. Serve very fresh with lots of freshly cracked black pepper, and a little salt. Add chopped parsley and thinly sliced tomatoes for extra nutrition and flavour.
8. Enjoy the rest of your day - because this one will keep the greeblies away for hours.

HINTS
If you're cooking more than one omelette, it's better to do them in separate pans - the pasty shape is more appealing and you can vary the contents.
If you fancy omelette several times a week, change the fillings so your appetite stays interested - and this will also vary the nutritional value of your meal.

Another recipe from STEPHEN, aka tastymorsel