05 Feb Breakfast omelette (two versions within)
THEN I ate THE most delicious omelette I have ever eated. Hehe.
It was fun!
Here is the recipe:
Experimental veggie (and tofu) omelette
Use what you have on hand and make something yummmm
Equipment
- 1 cast iron fry pan I use a small one about 20cm diameter
Ingredients
- 1 whole egg L or XL
- 4 pitted kalamata olives halved lengthways
- 1 tbsp sundried tomato strips
- 1/4 green zucchini diced
- 2 slices baked tofu diced
- 1 tbsp olive oil
- 1 knob butter (divided)
- 1 slice wholegrain bread with seeds if you like!
- 1 tbsp tomato ketchup (optional)
Notes
Break the egg and whisk it in a cereal sized bowl.
Add the chopped (where necessary) veggies and tofu. (or whatever you have a hand - my standard is 1/4 red onion (diced), a handful of spinach (chopped or no -it doesn't matter), four or five olives halved lengthways, half a fresh tomato or a tbsp of so of chopped sundried tomatoes) and one button mushroom or half a large mushroom chopped).
Get the cast iron pan hot, and put in the olive oil (it doesn't sizzle) or in this case, butter, until it sizzles.
Then pour the egg and veggie mix into the pan, and let it cook undisturbed for four or five minutes.
In terms of timing, I find that if you put the toast on (a setting of four, perhaps)... it is the perfect amount of time for the omelette to cook underneath so that it lifts nicely from the pan.
From there, when the toast has popped, it doesn't need a long time on the flipside, just a quick sear, in a way.
Serve with a dollop of tomato sauce (ketchup) if you like!
And Enjoy!!
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- omelette ingredients – mixed
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- cast iron pan
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- finished omelette (back side)
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