Friday, 3 July 2015

Super Tasty 4 Ingredient Omelette

It has been a long week of Glastonbury recovery(tiny violins at the ready) consisting mainly of eating and watching Orange is the new Black. We were so spoilt glamping in Worthy View where not only did we have clean toilets and wheel barrow helpers for our heavy bags but we also had an amazing breakfast place called 'Wakey Wakey, Eggs and Bakey'. If you were able for the half hour queue served up the most amazing omelettes EVER so as soon as we got back to London I grabbed the ingredients and got recreating my own version.



This recipe is so simple and great for breakfast, lunch or dinner...not many food items hold such versatility and take less than ten minutes to whip up.



For two people you will need:
5 medium eggs
60g of diced chorizo
5/6 medium mushrooms sliced
Handful grated cheddar cheese

Optional extras:
Salt
Pepper
Milk

Method:
1. Slice the mushrooms and fry gently in a frying pan. When they are soft drain any excess water.

2. In a bowl beat the eggs until they are nice and frothy. Add milk, salt and pepper as you wish.

3. Add the chorizo to the frying pan for a minute before adding the eggs.

4. Cook over a low heat for 4- 5 minutes.

5. When the mixture has hardened around the edges add the cheese and move the frying pan under a hot grill.

6. Cook for a further two minutes or until the omelette has risen; try not to over cook it as the cheese will loose it's gooeyness.

7. Now split in half and serve with what ever your heart desires.

We had this twice this week, once for lunch with just avocado and once for dinner with sweet potato wedges and salad. Both were delish! I definitely need to have more omelettes in my life, I can't wait to try some healthier versions too now that I'm over my Glastocoma.


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