Not Your Average Omelette

Eggs have always been there for me, in particular, omlettes! On an early weekday morning before work, two whisked eggs later in a pan with some butter, you have a light yet filling meal to get you going for the day.

Or if i've woken up not hungry, had training and by the time i get to eating it's lunch time and i'm ravenous! An omelette with whatever quick cooking veg is in the fridge with some cheese is a perfect and healthy post-workout meal packed with protein.

What about those slow Sunday mornings after a night out, an omelette is the best cure. Or those dinners where your fridge is empty and you don't want to spend money or eat youself silly with MSG-filled take-away Thai, but can't think of anything to make... An omlette is the answer.

For lunch, i like to add some fresh salad veggies, herbs and spices to make a kind of salad-salsa to put on top. Spices and herbs should be your best friends when you're making omelettes as they add a depth of flavour and bring so much life to the party, making it taste like an omelette from some fancy café in Bondi.... actually, even better!

So get cooking and celebrate eggs! Be as creative as you like and use whatever ingredients you have in your fridge for the filling. If you don't have za'atar, use pesto or some finely chopped chili for the mushrooms.

The great thing about omelettes is that they are so versatile, not fragile (doesnt matter if it breaks or doesn't look pretty) and are extremely satisfying, keeping you full for ages!

*Serves 1 Green salsa:

• 1/2 cucumber, diced

• 1/4 avocado, diced

• 1/4 green part of spring onion, thinly sliced

• 6 basil leaves, chopped

• A few sprigs of parsley, chopped

• juice of 1/2 a lemon

• 1/2 tsp sumac

• salt and pepper to season

Mushrooms:

• 3 medium mushrooms, sliced

• 1/2 garlic clove, crushed

• 1 tsp za'atar or dukkah

• salt and pepper to season

• 1 tsp butter

Omelette:

• 2 eggs, lightly whisked

• 6 grape tomatoes, halved

• 1/4 white part of spring onion, thinly sliced

• 1/4 orange or yellow capsicum, diced

• 3 Tbsp fresh ricotta

• 1 tsp truffle oil for drizzling

For the green salsa:

Combine all the ingredients into a small bowl. Set aside.

To make the mushrooms: In a small/medium fry pan, heat the butter on a medium flame unitl melted.

Add mushrooms and cook until slightly softended.

Add the garlic, za'atar, a grind of salt and pepper, stir, and cook for about a minute more until mushrooms are nicely coated and garlic soft.

To make the omelette:

In the same pan as the mushrooms, add the tomatoes, white spring onion and capsicum. Cook untill softened. Add some more butter if needed. Pour the egg mix evenly around the pan, swirling it using the handle to make sure the bottom of the pan is covered. Cook for a few minutes or unitl egg has just cooked.

Dollop ricotta on the open omelete then fold each side of the omelette to the centre with a spatula.

Take off the heat and transfer to a plate using a spatula to help slide it off the pan. Drizzle truffle oil on the omelette. Pour the salsa on the top of the omelette. Serve immediatly.

#healthy #eggs #omelette #lunch #breakfast #vegetarian #recipe #salsa