The Momlette Healthy Weekend Omelette Food

THE MOMLETTE - HEALTHY WEEKEND OMELETTE

Steps:

• Prepare the hashbrown potatoes by cooking them in a large fry pan on medium heat, using most of the oil.
• (While the potatoes cook) in a separate small fry pan lightly brushed with oil, saute the onions and peppers until the onions are transparent.
• Prepare the Veggie Breakfast Bacon Strips as directed (I microwave them for just under 2 minutes as I like my strips crisp and just starting to get too dark).
• Crumble the 'bacon'.
• Beat the eggs with the milk.
• When they are cooked, mix the hash browns, onions and peppers and crumbled 'bacon' together (I put them in a bowl so I can use the large frypan for cooking the momlettes).
• Brush the large frypan with oil and pour half of the egg mixture into the pan, so it is covered with egg.
• Place on medium low heat and cook until firm.
• If the top of the egg seems to be cooking too slowly, you can either cover the pan to let it steam, or turn the egg over, if the bottom is firm enough.
• Sprinkle 1/8 C of the cheese on the egg.
• Spoon half of the potato, onion, pepper, 'bacon' mixture onto the egg.
• Slide the egg out of the pan onto a large plate, folding it over half way so it looks like an omlette.
• Repeat for second Momlette.

HERB OMELETTE WITH FRIED TOMATOES

Steps:

• Heat the oil in a small non-stick frying pan, then cook the tomatoes cut-side down until starting to soften and colour. Meanwhile, beat the eggs with the herbs and plenty of freshly ground black pepper in a small bowl.
• Scoop the tomatoes from the pan and put them on two serving plates. Pour the egg mixture into the pan and stir gently with a wooden spoon so the egg that sets on the base of the pan moves to enable uncooked egg to flow into the space. Stop stirring when it's nearly cooked to allow it to set into an omelette. Cut into four and serve with the tomatoes.

BASIC OMELETTE RECIPE

Steps:

• Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
• Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
• Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
• At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.