Tuesday, November 18, 2008

Back to breakfasts - A three cheese omelette


(above picture from here)
I never used to like omelettes really, especially the very fluffy and thick kind. It always seemed like a good way to ruin perfectly nice eggs that could instead be cooked over-easy or poached or something like that. But I've realized now that it's those silly people who use flour and too much milk in an omlette, who were responsible for my low opinion of the dish. And I've now changed my mind. Here's an easy protein-filled breakfast option.

Three cheese omelette: serves 2 generously
4 small eggs
1/2 glass of milk
salt and lemon-pepper
~50 gr Feta cheese
1 tbsp cream cheese
either grated Edam or Parmesan
1/2 large red onion, chopped
2 tsp butter
some spring onion, chopped

Whisk the eggs with milk, salt and lemon-pepper. Heat the butter on the pan and lightly fry the onions (until glassy and tender, not brown). Pour the egg-mixture into the pan and throw in some pieces of feta and some little knobs of cream-cheese. Cover and let it cook for 3-4 minutes. Uncover, add the grated Parmesan or Edam on top and cook for 2-3 minutes more until it is completely set.

Use a relatively large pan so the omlette will be thin.

Serve with fresh vegetables or cottage cheese.

1 comment:

Emily said...

Sounds lovely! Perfect, simple, and delicious. You are right about those heavy, thick omeletts. They give the good ones a bad name. Stop by and say hi if you want www.justeatfood.com

Best, Emily