Project 2012: Day 323
What can I say – the lazy Sunday evening dinner – and one of my families favourites. The humble omelette.
The trick with the omelette is in the fluffiness of the egg, the tastiness of the filling, and the quantity.
- 3 Eggs
- Pouring Cream (or full cream milk)
- Dab of Butter
- Mozarella cheese (grated)
- Chedder (Tasty) cheese (grated)
- 1/2 small red onion
- Bacon (or ham)
- 1 tomato
- mushrooms or other fillings to taste
- Dried basil
- Salt & Pepper
- Whack a small-medium size non stick frying pan onto high heat
- Drop in the butter
- Finely slice the red onion and pop into the melting butter
- Whisk the eggs and add small amount cream/milk until you have an aerated consistency
- chop up the bacon/ham, tomato & other fillings into 1/2 cm cubes
- Pop into the egg mixture and whisk
- Once the onions are translucent, pop in the egg mixture ensuring you cover the frying pan
- Cover half the omelette with the cheese
- Once the cheese is melted, fold the omelette over the cheese
- Sprinkle with dried basil
- Add salt & pepper to season
- Scoop onto plate
It’s quick, easy, nourishing, tasty as hell, and perfect family food for “feral” hour too. Enjoy
Project 2012: Day 246
Here's another simple “cook to impress” meal that any bloke can do. And let me tell you, it's easy, and absolutely yummy. You can use this for breakfast, or as part of a Tapas style meal for lunch or dinner. It's also perfect for those Sunday evenings when you want to prepare a quick meal.
This was partly inspired by Jamie's 30 Min Meals Potatoe Tortilla (& stuffed peppers) but largely my own invention.
- 1 x Red Onion
- 1 x Red Capsicum (Red Pepper)
- 2 x Tomatoes
- 6 x Eggs
- Handful grated cheddar
- Handful Almonds
- Lump of Stilton or other blue cheese
- Knob of butter
- 1/2 handful of Thyme
- Salt & Pepper to season
- Whack the grill onto about 200C
- Pop a metal handled frying pan onto the gas, high heat
- Drop in the knob of butter
- Finely slice the red onion and pop it into the frying pan. Stir it around to break up the onion and coat with the melted butter.
- Turn the heat to medium and allow to cook, stirring occasionally (don't let them burn)
- Chop up the tomatoes to ~1cm cubes
- Slice the capsicum to 1cm thin slices
- When the onions have caramelised, toss in the capsicum and tomatoe
- Break six eggs into the pan and stir with a non-stick friendly whisk. You don't want to beat the eggs, but rather have a marbled effect with the yolk and whites
- Once the egg starts to set, generously sprinkle the grated cheddar over the top
- Whack the almonds into the blender and blend until a fine crumb
- Add the stilton and blend again, until a cheesy fine crumb
- Wait until the cheddar is almost melted (the egg may still be runny, that's ok)
- Pull the leaves off the thyme and sprinkle over the top of the tortilla
- Cover with the cheesy almond crumb and pop in the oven
- Remove once the top is golden, pop it out of the pan onto a plate.
- Cut immediately and serve HOT
All up the dish shouldn't take you longer than about 20 mins
For extra goodness, you can make Jamies which includes about 6 new potatoes and drops the capsicum & tomatoes. He slices the potatoes and the onion into 1cm cubes and pops them in a lug of olive oil in the pan. Once they've started caramelising, he adds the egg, covers with thyme and cheese, but forgoes the almond crumb.
The cooking in the pan, followed by the grill is the same.
Whichever path you choose, will win you favours with your better half. I guarantee it.
Project 2012: Day 169
We had to get here eventually. The humble egg.
Actually the egg featured heavily in this week’s Masterchef Australia. From the Invention Test, to Mario’s disasters at the Shangri La, then his double follow up in his elimination pressure test.
The egg is at once a brilliant food. And today I’m going to give you my blokes recipe for the perfect omelette. This one is partly in the ingredients, but mostly in the process.
- 3 eggs
- milk or preferably pouring cream
- canola oil or preferably butter
- chopped up meat – salty meat is better (bacon, prosciutto etc)
- cheese, preferably grated or shredded
- other vegetables for flavour if required. Chopped finely
- dried herbs for flavour (rosemary, thyme, parsley)
- salt and pepper
- Pan onto a medium heat, with oil or preferably a dab of butter
- Eggs into a mixing bowl, hand whisk and add a little milk/cream – not too much. You want to aerate the mixture a little.
- chop your filling as finely as possible. This is important for the folding.
- Pop filling into the egg mix. Yep, before putting it into the pan.
- Now pour your mixture into the pan, ensuring your filling is evenly distributed and the pan is evenly covered.
- Once the egg starts to solidify at the base, spread your cheese over the left half of the omelette (or the right half if you’re left handed )
- Sprinkle herbs over the whole omelette
- At the moment the cheese finishes melting, fold the uncovered half over the cheesy half and scoop out onto plate
- Salt and pepper to season
- Serve hot on a Sunday night with a strong cup of tea, and settle down to your favourite TV show or movie.
Nuff said. Easy, tasty meal.