Today’s recipe came about because of flu, hubby and I are into our third week so cooking has been kept to a minimal, but that aside on one of the evenings that I felt like cooking anything at all, I made omelette, and my daughter suggested putting it up as she said, there are many people of her age and beyond that actually wont know how to make one. I use whatever ingredients I have to hand, so what I list is a guideline only, your omelette, your fillings, so here goes.
Omelette
- 2 eggs per person
- 1 tbls of milk per person
- 2 or 3 rashers of smoked bacon, cut up into small pieces
- 1 small onion, sliced
- ½ red pepper, diced
- 4 mushrooms, sliced
- ¼ tsp of dried parsley
- grated cheese for over the top, approx 50-75g
- Salt and Pepper to taste
- 1 tbls of oil
- Whisk the eggs and the milk together with the parsley, salt and pepper, set aside.
- In a large frying pan, heat the oil until fairly hot.
- Add the bacon and fry for a couple of minutes.
- Add the onion and fry until soft.
- Add the red pepper and mushrooms and fry for 2-3 minutes. Space out all the filling.
- Make sure your pan is quite hot then add the egg mixture, turning on the grill to high at the same time.
- After a couple of minutes you should notice the Omelette starting to cook at the sides.
- At this point I put the Omelette under the grill to cook the topside.
- Remove from the grill and sprinkle over the cheese.
- Return to the grill and melt the cheese.
- Serve and enjoy.
Next week we are back to leftovers, in this case Turkey. It’s surely been long enough since Christmas to resurrect some of that Turkey I am sure you froze. If not, leftover chicken shall do. This is a spaghetti dish and you shall need, turkey, spaghetti, onion, garlic, stock cube, milk, cornflour, dried herbs (your choice) and veg, I use a frozen mixed veg which I keep in the freezer for just such occasions.
