Happy National Egg Day! (well in the U.S it is on 3rd June). I am helping them celebrate today my making myself eggs for lunch and a stripey omelette at that & why not! I do love experimenting with food…lol!
Eggs are so nutritious and filling, stored with lots of protein, about 13g in a large egg size. Eggs are also low in calories and full of vitamin D & B, so a good all rounder for any meal. I love eggs, you can scramble, poach, fry, bake, boil they are very versatile. Want to know even more, check out egg info here….https://en.wikipedia.org/wiki/Egg_as_food
3 Eggs – Large
Start by separating the yolks from whites. Mix the yolks.
Heat a little spray oil in a pan on a low heat and pour in the yolks only, cook gently for a few minutes until cooked.
Using a knife gently & I say very gently as you don’t want to damage your pan, then slice into strips about 1-1.5cm thick and remove every 2nd one. (you can use the spare strips for another omelette or create a lattice design).
4. Then pour in the egg whites and cook gently on a low heat until the egg whites start to bubble.
5. At this stage if you are using a filling, lay it onto omelette and start to roll up in pan then decant onto a plate.
I do love breakfast time, and one of my favourites is omelettes. They are very nutritious, packed with protein and have over 15 essential vitamins and minerals.
Cook eggs on their own, either scrambled, poached, boiled or fried, or use to make dishes such as omelettes, frittatas, soufflés, pancakes, sauces or cakes, or use to glaze breads and pies. The list is endless, I love it.
30g Gruyere Cheese, grated
30-40g Ham Hock shredded
1 tsp nutmeg
1 handful of spinach
Salt & pepper to taste
Heat some spray oil in a fry pan on medium heat
Whisk together eggs, nutmeg, ham & cheese and pour into pan. Season.
I put the lid on my pan and cook lightly until puffed up, 1 minute before ready lay on your spinach and cover again. (by covering it adds more steam and allows the omelette to puff up more)
I saw this idea on the KitchenAid Recipe FB site and decided to give it a try. Oh my…..it is by far the fluffiest and lightest omelette I’ve ever had. Great idea of using the Mixer and separating the eggs.
Makes 1 omelette
1 tbsp milk
Salt & pepper to taste
Dill or chives (your preference)
Choice of fillings (again your choice) I used sweet peppers and spring onions.
Handful of cherry tomatoes to serve – grown in my own garden.
Seperate the eggs and whisk until fluffy with. Pour the milk into the yolk mixture. I whisked on power 6 for 3 mins, the 4 for 2 mins.
2. Gently fold the yolks into the whites and season.
3. Heat 1 know of butter in a non stick pan. Gently fry off the peppers and spring onions.
4. Once browned pour the egg mixture into the pan and gently cook for a few minutes on eash side.
5. Remove onto a plate, cut in half the tomatoes and gently brown in the pan for a few minutes and serve.
I just love my relaxing Sunday mornings, today the sun was out and I felt great, the sun beaming into my kitchen through my living room. It’s amazing how a little bit of sun makes you feel, especially after our really bad and long winter.
Feeling good I decided to experiment, I was sent an idea recently….omelette in bread….brilliant, easy, tasteful, quick and simple cooking. Loved this.
There are so many combinations you can do, I went with cheese and tomato.
2 Slice of Bread – Thick slice is best
2 large eggs – whisked
2 tomatoes – sliced
Gouda cheese – small handful grated
Heat a little oil in a fry pan and gently cook your filling ingredients, in this case I gently fried the tomatoes.
Cut out the centre of the bread and set aside.
Arrange the filling in the pan to the shape of the centre of the bread, then place the outside of the bread in the pan.
Gently pour some of the egg mixture into the centre of the bread covering your filling. Do this slowly so it sets. Then sprinkle the cheese on top
Allow to set slightly, then place the centre of the bread on top and flatten down. Then flip over and cook for 2 minutes.
Have I ever told you how much I love this Crisper Plate by Hotpoint, LOL!, and have I ever told you how much I love breakfast time? Well my saturday morning was a case of up and out so I need something quick but filling, this little omelette pocket only took 4 minutes to cook and so tasty and filling. Mission accomplished!
5-6 slices of smoked cooked ham
handful of grated cheddar cheese
Salt & pepper to season
Preheat the crisper plate for 2 minutes
Beat eggs together with seasoning
Pour onto crisper plate, lay evenly the spinach, ham, cheese and season to taste (you can of course use any combination of filling you like)
Cook on dynamic crisp setting for 4 minutes or until eggs have set.
I just love omelettes, one of my favourite quick and healthy meals, breakfast, lunch or dinner its one of those versatile foods and always staple ingredients in your cupboard. You can pretty much put anything in an omelette and it’ll taste great.
This is one of my favourites:-
6 cherry tomatoes – halved
handful of spinach
1 mushroom sliced
Salt & pepper to taste
Lightly oil frying pan
Add in tomatoes, mushroom and spinach, cook for a minute
Whisk up eggs with seasoning and pour over, cook on medium heat for about 4-5 mins or until bubbling, turn and cook for 1 min more.
Using up my leftover Haggis from yesterday, I decided on a wee breakfast treat this morning and not only did it taste amazing it also set me up for the day and kept me full for ages.
For those of you that don’t know what Haggis is, it is a traditional Scottish Dish simply containing sheep’s pluck, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal’s stomach. Haggis is basically like an oaty, spicy mince and a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives. Each haggis maker will have a slightly different recipe, Scott’s from Huntly is my favourite one though.