I know I promised this yesterday, but our connection was being weird, and I couldn’t blog. 🙁 But I shall post it now, and you can all make your eggs and eat them and be happy.
- 4 medium-sized potatoes – peeled and thinly sliced
- 6 eggs
- 1 onion – chopped
- 1 green pepper – chopped
- 1/4 litre olive oil
Heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don’t burn on the bottom of the pan. Add the onion and the green pepper and continue frying until all the vegetables are soft. Drain the vegetables in a colander to get rid of the excess oil.
Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc. and mix well and check seasoning.
Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette doesn’t stick to the bottom. Once the bottom of the omelette has set, turn the heat down low and cover the pan.
After about ten minutes, turn the omelette by placing either a flat plate or saucepan lid on the frying pan and quickly turning over. Gently slide the omelette back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn’t stick to the bottom, until it has set all the way through.
Cheesy Mushroom Omelet
- 1 Tablespoon olive oil
- 1 handful button mushrooms – sliced
- 1/3 cup shredded Cheddar cheese
- 1 heaping Tablespoon chopped parsley
- 2 large eggs – beaten
Add the olive oil to a small frying pan over medium-high heat. Add the sliced mushrooms and fry until browned – about 4 minutes stirring often. Transfer to a bowl and mix in the parsley and cheese.
In the same frying pan over medium heat, add the beaten eggs. Swirl the pan to distribute the egg. As the egg begins to set, lift the edges so uncooked egg can flow underneath. When the egg is almost completely set, spoon the mushroom mixture over half of the omelet. Fold the omelet.
Asparagus and Feta Omelette
- 3 large eggs
- 4-6 spears asparagus
- 2 Tablespoons diced sundried tomatoes in oil
- 1/4 cup goat cheese crumbles (more to taste)
- Extra Virgin Olive Oil or unsalted butter
- salt to taste
- pepper to taste
- garlic powder to taste
Wash and trim asparagus and slice in 1/2 to 1 inch pieces on the diagonal. In nonstick pan over medium heat, saute sundried tomatoes with a little of the oil they are packed in and the asparagus until warmed. Add additional EVOO or butter to ensure just enough oil to keep omelette from sticking.
While tomatoes are heating, in separate container, beat eggs with fork. Once the tomatoes and asparagus are warmed through, add eggs to pan and season liberally with salt, pepper and garlic powder.
Stir the mixture so that the tomatoes and asparagus are evenly distributed. With a spatula, occasionally lift edges of egg mix to allow uncooked egg to drain underneath, thereby cooking faster. Once omelette is retaining its shape, gently shake pan to free it from any stickage and occasionally shake omelette so it slides around the pan while it cooks.
Once eggs are nearly set but still wet, sprinkle half of omelette with goat cheese. With spatula, gently fold omelette over to close. Slide onto plate. You can sprinkle with additional goat cheese as desired.
And here’s the recipe for the yummy welcome drink they served:
- ½ cup sugar
- 4 cups cubed watermelon
- 3½ cups water
- ½ cup freshly squeezed lemon juice
1. Bring sugar and 1/2 cup water to a boil in a small saucepan, stirring sugar to dissolve. Set aside.
2. Put the cubed watermelon in a blender and puree until smooth, about 20 seconds. Strain through a fine mesh sieve. You should have about 2 cups of strained watermelon juice.
3. Mix the sugar syrup with 3 cups cold water and the lemon juice. Stir well.
4. Fill glasses with ice, add about 3 tablespoons of watermelon juice and then top off with lemonade. Stir gently before serving.