Often… it is the simplest thing that yields the best result.
A simple egg dish could be just the perfect “pick me up” in the morning.
I have been slacking in the baking department again. So, this morning, with no bread/bun on the breakfast table, I whipped up some omelette for breakfast instead.
Omelette is such an easy dish to make. All you need is some eggs, cheese, oil or butter for frying and seasoning. The key to a good omelette is it must be light and moist. Here is how I do it.
Omelette (serves 2)
a handful of your favourite cheese (grated)
3 tbsp of water or milk
Pinch of salt (to taste)
Dash of coarsely ground black pepper
1/2 tsp of parsley
Butter for frying
- Crack the eggs and separate the yolk from the white.
- Whisk the egg whites till light and frothy.
- Heat a heavy-bottomed non-stick sauté pan over medium-low heat. Add the butter and let it melt.
- Add the egg yolks, water (or milk) to the egg whites and season to taste with salt and pepper.
- Continue whisking till the mixture is pale yellow. (You are trying to create as much air as possible into the mixture to yield a light and fluffy omelette).
- Gently fold in the grated cheese and the paisley into the mixture.
- When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
- With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelette over to cook the top for 30 seconds or so. Just don't let it get brown.
- Gently transfer the finished omelette to a plate. Garnish with some cherry tomatoes or fresh herbs. if desired.
A simple yet wholesome breakfast at can be whipped up in less than 5mins.