July 13, 2011

Italian Omelette

My Mum made the most fabulous omelette for me today. It was a three egg one. Was so stuffed. That was my protein quota for the week.

So I made one for my brother in the evening. Similar, but not the same. Still tasted good. 

Fry half a chopped onion and 2 cloves of chopped garlic in 2 tsps of butter and a little bit of oil because butter burns easily. Add 6 chopped mushrooms. Fry well. Add salt, pepper, finely chopped rosemary. Chop about 1 tbsp worth of sun dried tomatoes and add that along with 1 tsp of oil from the sun dried tomato bottle. Beat together 2 eggs and 1tbsp of cream. Evenly spread the mixture in the pan and pour over the eggs.

Add small chunks/grated cheese to the top. Lower fire and cover pan. When there isn't much runnyness left, carefully fold in half or flip. 
Note: I tried flipping today. Didn't work. It kind of fell apart, so I folded what was left of it. Hence not a perfect picture

Cook for another minute or 2. Careful not to burn it. Serve with buttered toast and a wee bit of ketchup. 


Mary said...

When one side is done,Just use a flat lid to transfer the omelette and then turn it onto the frying pan,the omelette will come out perfect without falling apart.I wish I could draw it for you.

Tanisha Christo said...

Like turning out a cake onto a platter? I am usually more adventurous and like to flip it in the air. But your way is more likely to work. :)