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My Caramelised Omlette. Sweet, savoury and cheesy. Y.U.M...



My absolute favourite, savoury breakfast to date!

Gluten+Grain+Sugar Free + Low Carb.

It has only taken me about 15 YEARS, but I have finally mastered… (pause for emphasis)… The *Omelette! Ta daaaaa...

*About that spelling 'Omlette'. “…American publications prefer omelet, and this is the spelling recommended by most American English reference sources. In all other main varieties of English, the French spelling, omelette, is preferred...[www.grammarist.com]  Seeing as I'm 1/8th French on my Father’s side, I thought I’d go with the more posh sounding spelling… just in case you were wondering which way was right?

My Omlette: warm, soft and packed with oozing cheesy yumminess. [Um, please note: for those of you who like to eat their eggs dead, dry and grey please look away now, [Betty that’s you, because this Omlette is anything but dead, lifeless and overcooked] ;-) 

My secret ingredient to keeping it moist and slightly oozy, is the addition of a dollop of Sour Cream or Creme Fraiche right at the end, just before folding. Trust me, it melts beautifully with the cheese and brings all the flavours together in a lovely moist mess inside.

This breakfast is filling and will sort your tum out for hours, well into the afternoon, so you can get on with your day and not have to stop your shopping, writing, creating or taking-over-the-world business because hunger pangs are blurring your vision by 10h30! And it’s only two eggs (although, I have made it with three on the odd greedy/hungover days :-), but it’s the combination of eggs, cream and cheeses that makes it sublime - and filling!

I have chosen a combination of Mushroom, Bacon and Feta, because that's what I had in the fridge, but you could really put anything in here: roasted peppers with marrows, blue cheese and chorico would be great too! Add some chilli if you dare, in fact, I am planning that for my next one, tomorrow!

So here goes, my favourite low carb, nutrient dense, savoury breakfast of the moment:

INGREDIENTS

  • 1 Tbsp Butter / coconut oil for oiling each pan 
  • 2 or 3 large Eggs
  • Chunks of Feta
  • 2 slices streaky Bacon, chopped (or ham, salami or even proscuitto for a fancy-pants day)
  • ¼ Onion, sliced in half rings
  • ½ Cup brown Mushrooms, chopped
  • ¼ Cup Cheddar, grated
  • 1 Tbsp Sour Cream or Crème Fraiche
  • 1 Tbsp Flat Leaf Parsley
  • Pinch of Himalayan Salt and freshly ground black Pepper, to taste 
TO SERVE
Baby lettuce leaves, dressed with balsamic glaze
Roasted baby tomatoes

EQUIPMENT
  •  23cm non-stick frying pan (I used my Pancake Pan) for the Omelet, pre-heated on high
  • Another heavy based small pan for other ingredients
  • Large, flat egg lifter for the perfect omlette ‘fold’

METHOD

  • Chop bacon into bits and saute on medium heat for a few minutes until its fat starts sizzling
  • Add sliced onion and cook until it starts caramelising, about five minutes, dont let it burn
  • Add mushrooms, put lid on and continue cooking until perfectly caramelised and a bit sticky. You really want the onions to cook down and caramelise, (without burning as they will become bitter) so try not to rush this step. Resist eating onions straight from the pan
  • Add butter to your pre-heated Omlette Pan and allow to melt and coat pan
  • Quickly whisk your eggs in a small bowl, and pour into your pre-heated Omlette Pan whilst swirling to make sure the egg covers the whole pan.
  • I now grate my cheddar all over the Omlette
  • Depending on how hot your pan is, continue to cook the base of the egg mixture a little, (don't fiddle, just let it set) about one minute, before adding your other ingredients
  • Spoon your yummy onion, bacon and mushroom mix on to one half of your Omlette
  • Crumble feta over onion mixture
  • And to finish off, add two little dollops of sour cream and some parsley sprinkled
  • Don’t forget to season with salt and pepper
  • Now, gently, yet confidently, fold your Omlette over and slide out of pan and onto your plate
  • Garnish (if you have the patience) with some baby lettuce and lovely little roasted baby tomatoes.
There you have it! It sounds (and looks) like a lot of steps, but Ive spelled it out for you, to help you make the perfect Omlette I Love!

Now go! Eat! 

Much love, gratitude and happy nibbling

xox



Comments

Sounds and looks delicious!
Looking forward to trying this!!!

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