The Story: Beloved and I not only worked out, yesterday (resistance training. Yay.) but also went out yesterday. Because it's been stinking hot and we needed some reliable air conditioning. In the process of doing all that, I also decided to play with an Eliptical machine. I'm still paying for that.
Anyway, we went to have a lie-down at 4 or 5-ish PM... and didn't wake up until a quarter to three the next morning. Whoops.
I figured this was the best time to get started on that Pumpkin Bolognese I've been gassing about. But first! We had to clean up some cooking mess from the last extravaganza. But halfway through that, we got hungry (16-hour fast on top of a 16-hour fast. Not good.) So I started making an Omnomlette for the both of us.
This is a Variable Recipe, so you don't have to do what we had to do. About the only thing in common with every recipe is the eggs and the mozzarella.
Omnomlette
Implements
- 1 frying pan with lid
- 1 means of grating soft cheese
- 1 means of beating eggs
- An assortment of knives
- Spatula
- Handy cooktop-like heat source
Ingredients
- 4 eggs (pasture-raised is best!)
- A decent handful of grated mozzarella[1]
- salt and pepper to taste
- "Enough" butter (or frying medium of choice)
- Literally anything you want to chuck in an omelette[2]
Method
- Prepare your omelette additives. If you're doing large, leafy greens, remember to chop them finer than usual
- Melt your butter in your pan on medium-low heat
- Whisk your eggs
- Add the salt and pepper to the eggs and whisk in
- Once the butter has melted, add your additives to the pan. Be sure to coat your additives in the melted butter
- Fry your additives up a little. You don't want them completely cooked or they'll be nasty by the time your omelette is finished
- Pour the egg mix over your additives[3]
- Add the mozzarella, all over the surface
- Cover with lid and allow to cook for five to ten minutes, or until it smells delicious
- When it looks a little something like this, it's time to plate and share with your mate :)
- For bonus aesthetic points, fold in half before you divide.
- If there's any extra butter/fats in the pan, pour it over the top like a sauce. Yummo.
The Omnomelette is so named because that's the sound folks make when they're eating it. My favourite additives combo is prawns/mushrooms/tomato, but you can put anything in it that you love to eat. One of these can serve one if you're really hungry, but I usually run out of room by the time I'm three-quarters done with it.
Extra fat option: Melt some Camembert or Brie slices over the top while it's still hot
[1] We decided to grate one entire knot of mozzarella and save the rest for later. If you do this, please note that grated mozarella dries out in the fridge. Which just goes to show that the pre-shredded stuff in the shops has had something Done to it.
[2] Our ingredients today were Kale and an assortment of tomatoes. Don't use too much or, like us, you'll wind up with a very crowded omelette.
[3] For a crowded omelette, be sure to pour all over the pan. I was trying to be telegenic and pour it all in the middle. Bad choice. If you do that, just move things around until there's egg all over the bottom of the pan.