Mexican Filled Omelette

Mexican Filled Omelette

An interesting twist on a traditional dish.

Serves: 4

Ingredients

Quantity

Avocado

1

Limes

3

Coriander

15g., fresh

Fat-Free Natural Yoghurt

3 tbsps.

Olive Oil

As Needed

Onion

1 small

Carrot

1

White or Green Cabbage

½

Red Chilli

1

Eggs

8

Cheddar Cheese

60g.

Directions

1.     Squeeze the avocado flesh into a blender, discarding the stone and skin. Squeeze in all the juice from 2 limes, rip in the coriander stalks, add the yoghurt and a splash of oil and whiz until smooth, then season to perfection.

2.     Peel the onion and carrot. Ideally in a food processor, or using a box grater and good knife skills, grate the onion and carrot, and then finely slice the cabbage. Very finely slice the chilli by hand, and then tip everything into a large bowl. Add most of the coriander leaves, then pour over the avocado dressing and toss together well. Taste and season to perfection again, if needed. Whisk all the eggs together in a bowl, with a splash of water to loosen and a pinch of salt and pepper.

3.     Put a large non-stick frying pan on a medium-low heat. Once fairly hot, put in a tiny drizzle of oil followed by a quarter of the egg mixture. Swirl it all around the pan, grate over a quarter of the cheese and let it melt, then cook the omelette gently without colouring it, so it’s soft, silky and smooth, for just under 2 minutes, only cooking on one side. Slide it on to a plate, spoon over a quarter of the avocado slaw, then gently fold up the sides and roll over. Serve with a wedge of lime and a few extra coriander leaves.

Reference

Jamie Oliver

http://www.jamieoliver.com/recipes/eggs-recipes/mexican-filled-omelette/

Pea, Potato, and Onion Frittata

Pea, Potato, and Onion Frittata

Making a frittata is quick and easy. It allows you to explore your creative side as you can substitute any of the vegetables listed with whatever is lying around in fridge. Experimentation is half the fun when making a frittata.

Serves: 2

Ingredients

Quantity

Potato

1

Onion

1, small

Olive Oil

1 tbsp.

Peas

½ cup, frozen

Eggs

4, beaten

Salt

To Taste

White Pepper

To Taste

Cheese – Cheddar, Feta, Goat’s Cheese, Parmesan, or Pecorino

To Serve, grated or crumbled

 

Directions

1.     Preheat your grill/broiler to a high heat. Next, cook your potato – stab it a few times with a fork, and then throw the whole thing into the microwave for about 4 minutes. Once it has cooked, chop it into 1-inch chunks and set aside.

2.     Slice the onion, and throw it into a 20cm (8inch) non-stick frying pan, along with the olive oil and a pinch of salt. Cook the onion gently until it is translucent, and just starting to brown. Throw in the peas and continue to sauté until they are bright green and warmed through, then add the chunked potato.

3.     Let the pan continue to cook briefly while you lazily stir together the eggs, seasoning them with a little salt and white pepper, and then turn the heat on the pan right down and pour in the eggs. Stir the contents of the pan, so that everything mingles and is acquainted, and then let it settle. Once the bottom of the eggs are cooked, shove the pan under the grill for a minute, just to set the top of the eggs, and then serve!

Reference

Sarah Coates – Posted on October 9, 2013 on

http://www.thesugarhit.com/2013/10/pea-potato-and-onion-frittata.html