For each omelette, heat oil in a small frying pan over medium heat. Whisk together eggs, milk, cream and herbs. Season. Pour egg mixture into pan, swirling mixture to cover base. Using a spatula, start folding in sides of omelette and gradually roll up. (This should take around 2-3 mins.)
Serve omelette topped with watercress.
n oven tray at 180C for about 10 minutes.
Melt
catter the Gruyere over the omelette, leaving a margin around the
ook over a medium heat for 6 mins. Spread 1 tbsp
Heat butter in omelette pan.
In a bowl, beat eggs.
Crush strawberries very slightly and mix with yogurt and honey.
When the butter stops sizzling, pour in eggs.
Tilt the pan to coat evenly.
Shake pan gently while lifting edges of omelette so uncooked eggs can run underneath.
As soon as it is set, spread strawberry mixture in the center.
Fold omelette.
Cook a minute longer.
Turn onto plate.
Garnish with fresh mint.
immer and reduce heat. Simmer for 20 minutes. Season to taste
on-reactive bowl; set aside for 15mins
In the meantime
ith salt and pepper. Heat for around 3 minutes, until tomatoes
Prepare eggs as you
desire
for omelette.
You may add crumbled Feta cheese to eggs
and
mix
together when eggs are nearly done or you may place
cheese
on
one side of omelette and fold other side over for envelope style.
0 small cuts through the omelette.
This allows the uncooked
ut the spatula under the omelette and detach it gently from
Break eggs; add a little water and beat.
Put oil in pan and heat.
Pour eggs into pan.
Let them cook about 3 to 5 minutes at medium heat, then add cheeses, as much as you want, but make sure you can still fold the omelette in half in the pan.
Sprinkle with garlic salt.
Remove from pan.
Top with spaghetti sauce (heated up of course).
Makes a great brunch meal.
cover with water, and boil for 20 minutes until you can
n 1/2 of the omelette layer pepperoni, mushrooms and green
Break eggs into a bowl.
Add milk, salt and pepper.
Beat lightly.
Add the butter to a preheated frying pan and increase the heat until the butter sizzles.
Pour in the egg mixture and cook until the top is still liquid.
Add the grated Halloumi and fold over one-third of the omelette.
Reduce heat to medium and cook 2-3 minutes on each side Tip over onto a warm serving plate and serve with a fresh salad.
In a frying pan, heat 2TB of oil, add the mushrooms and parsley and saute for about 5 minutes over medium heat.
Then, beat 3 eggs in a bowl. Add 1/4 of the mushroom and parsley mixture and season with pepper and salt.
In another frying pan, heat 2 TB of oil. Add the egg mixture, 1/4 of the sausage slices, and some more parsley.
Stir a little and let the omelette fry on both sides.
repeat this process with the remaining eggs, mushrooms, and sausages.
Serve the omelettes hot.
o 3 quarts of water for the pasta. Add 1 tsp
o not fold over the omelette but allow the underside to
nd fry on higher heat for about 5 minutes.
Add
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.