Monday, June 29, 2009

Sunday - Luke’s Easy Omelet

Omelets are always something that seems so tricky. I had never attempted to make one after watching my dad fail so many times. After meeting Luke and have him teach me how to cook his awesome omelet I soon realized the key. Do not fuss. Dad always tried to move the egg when it was still runny resulting in scrambled eggs with ham and tomato. This is a great recipe as you can adjust it to your taste and eat it for any meal. Below is the recipe for a basic ham, cheese & tomato omelet but you can add whatever tickles your fancy.

Ingredients for one
2 eggs well whisked per person
Half a tomato finely sliced
Small handful shredded ham
Small handful cheese
Drizzle of sweet chili sauce

Heat a small fry pan with a light spray of oil. Ideally you will use a non stick pan that will be covered by all of the egg pix. This just makes for a nice shape.
Pour in whisked egg. If you pan is nice and hot the egg will try to boil and will bubble. Have a fork on hand and spike the bubbles.
After about 30 seconds your mixture should start to be cooking on the bottom. When this happens place your tomato, ham and cheese on one half of the egg leaving a 1cm boarder.
Drizzle sweet chili sauce over the cheese.
When the egg is mostly cooked through (and you can easily put a spatula under it ) fold it in half.
Press down the edges to seal the ingredients inside.
Cook for 30 seconds then flip whole omelet.
When the egg is golden brown slightly & crispy remove from the pan and serve on toast.

It is really that easy!

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