I have had a dilemma of late, mainly due to jet-lag, where I arrive home from work and I don't particularly feel like cooking anything but my stomach is telling me a different story: need food now!
Sometimes I will get takeaway on the way home but this is not what I prefer to do. Instead of taking the 'easy' approach and order in, I pick-up the frypan and a couple of eggs and I am away.
There are many variations that you can make when preparing an omelette for dinner. The beauty of eggs is that you can fry or scramble and have them on toast, not taking more than ten minutes from shell to table with minimal preparation.
To have a dinner that is a little more colourful, I tend to fry up some vegetables, set them aside, make my omelette and top it with the vegies and some freshly grated cheese. Dinner is done with some delicious vegetables included.
Quick Vegetable Omelette for One
1/4 onion, finely diced or two spring onions chopped
1 clove of garlic finely chopped
a handful of cherry tomatoes, diced
1/4 red capsicum, diced
2 eggs, whisked a little just enough to break up the yolk
a handful of baby spinach
a handful of grated cheddar cheese
a little olive oil
salt and pepper to taste
Heat the olive oil in a small fry pan and gently fry the onion, garlic, tomatoes and capsicum until they are soft-ish. The tomatoes will start to become rather soft and a little sauce-like. This is fine, set aside for the moment.
Add the eggs to the pan with a little salt and pepper and swirl it around so that the bottom of the pan is covered in egg. Let this cook a little until is begins to solidify. Once you are at this stage, sprinkle the cheese over the eggs then add the spinach then the already cooked vegetables. Leave to cook for a minute or two then carefully fold the omelette over in half and leave to cook for another few minutes.
Once the cheese has melted and the spinach has wilted, serve and enjoy.
You will find that some of the innards of the omelette will spill out a little, as mine has in the photo, this is perfectly fine. If it does bother you simply adjust the amount of the ingredients in the filling to avoid this happening.
Sometimes I will get takeaway on the way home but this is not what I prefer to do. Instead of taking the 'easy' approach and order in, I pick-up the frypan and a couple of eggs and I am away.
There are many variations that you can make when preparing an omelette for dinner. The beauty of eggs is that you can fry or scramble and have them on toast, not taking more than ten minutes from shell to table with minimal preparation.
To have a dinner that is a little more colourful, I tend to fry up some vegetables, set them aside, make my omelette and top it with the vegies and some freshly grated cheese. Dinner is done with some delicious vegetables included.
1/4 onion, finely diced or two spring onions chopped
1 clove of garlic finely chopped
a handful of cherry tomatoes, diced
1/4 red capsicum, diced
2 eggs, whisked a little just enough to break up the yolk
a handful of baby spinach
a handful of grated cheddar cheese
a little olive oil
salt and pepper to taste
Heat the olive oil in a small fry pan and gently fry the onion, garlic, tomatoes and capsicum until they are soft-ish. The tomatoes will start to become rather soft and a little sauce-like. This is fine, set aside for the moment.
Add the eggs to the pan with a little salt and pepper and swirl it around so that the bottom of the pan is covered in egg. Let this cook a little until is begins to solidify. Once you are at this stage, sprinkle the cheese over the eggs then add the spinach then the already cooked vegetables. Leave to cook for a minute or two then carefully fold the omelette over in half and leave to cook for another few minutes.
Once the cheese has melted and the spinach has wilted, serve and enjoy.
You will find that some of the innards of the omelette will spill out a little, as mine has in the photo, this is perfectly fine. If it does bother you simply adjust the amount of the ingredients in the filling to avoid this happening.
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