I had some of the cauliflower couscous left over from last night so thought I would do something quick and easy to go with it. I had all the ingredients for an omelette in the fridge so I made an Italian version with ham, cheese, sundried tomatoes and basil. The only problem is keeping the cooked ones warm while the others are cooking. I guess you could buy enough frying pans to have them all on the stove at once and multi task. That sounds kind of fun actually but I only have two of a decent size so I did them two by two. Now you might ask why I made four when there are only three of us but Adriano has a race on the weekend so I am calorie-loading him once again and he eats for two. Hence, four omelettes.
Recipe: Ham, Cheese & Sundried Tomato Omelette
- 6 eggs
- 6 tbsp milk
- Salt & Pepper
- 2 tbsp butter
- A dash of oil
- 250g sliced ham
- 100g sundried tomatoes – chopped up
- Cheese of your choice in slices
- A handful of basil – chopped up
- Whisk the eggs and milk together and season.
- Heat a couple of frying pans with the butter and a little oil (to stop the butter burning).
- When hot, pour ¼ of the mixture into each pan.
- Cook, pulling back the edges to allow the egg to run underneath the set edges, until the base is almost set.
- Place ¼ of the rest of the ingredients onto each omelette and fold over the empty half to form a semi-circle and continue cooking gently to allow the cheese to melt and the other ingredients to heat a little.
- Remove from the pans and keep warm while you cook the other two in the same manner.
- Serve with a green salad.
Preparation time: 10 minute(s)
Cooking time: 7 minute(s)
Number of servings (yield): 4[/print_this]