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Fold-over Omelette

Friday, 18 July 2008


  • 4 eggs
  • 1 tbs milk or cream
  • 1 pinch + 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1 tsp ground black pepper
  • 1 tsp sugar
  • 1 tsb tomato paste (optional)
  • Olive oil
  • Butter
  • 1 handful cheddar cheese
A: chopped into small cubes
  • 1 onion
  • 1 stalk of celery
  • 1/2 red pepper
  • 3 small tomatoes - seeds removed
  • Mushrooms
  • Sweat A in oil and butter with a pinch of salt.
  • Mix black pepper, tomato paste and sugar to A, remove and leave aside for later use.
  • Beat eggs with milk. Mix in ½ tsp salt and white pepper.
  • Heat up frying pan.
  • Add butter and allow to melt under low heat.
  • Add in egg mixture when the butter is fully liquefied.
  • Do not stir immediately and leave eggs to settle.
  • As the eggs begin to settle, use a spatula/ flat wooden spoon, push the eggs towards the center while tilting the pan to distribute runny parts. Continue this until eggs stop flowing.
  • Sprinkle cheese on eggs and leave to cook for about 2 mins or until the bottom is brown.
  • Place cooked A on one half side of the omelette.
  • Slowly slide omelette to a serving plate.
  • Flip the side without A to cover the side with A.
  • Serve with tomato sauce.

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