delicious - Travels for Taste

Toblerone ….It’s not JUST another chocolate

To date this awesome pyramid shaped yummie remains the single most popular chocolate that all uncles’ aunts and doting parents get for the kids on the family from a holiday abroad.

I have very very fond memories of my dad returning from work abroad with a BEEEEEGGG bag crammed with chocolates amongst other goodies.

I am a chocolate lover and have always caved in, in the ace of temptation. Before I left Mumbai to come to London early last year , the Cadbury’s new introduction SILK was my all time fav guilty treat. I kept one stashed away in the fridge even when I stayed with my in laws for a while and my father in law and me gobbled it up turn by turn of course we had to ensure the wrapper stayed crumpled in the fridge lest the watch full eye of my sweet mil was to see how fast we were downing calories into our systems!

I found new chocolate heaven in LINDT chocolates over Christmas last year though, I must say for that few minutes when you pop a LINDT into your mouth it’s like sitting under a chocolate waterfall as the tongue is enveloped in a beautifully smooth taste and every taste bud is awake and singing out aloud in pure joy, the melting chocolate transports me into food nirvana EVERY single time J

Anyway back to the TOBLERONE, I was in the supermarket a few days back, tired after a day’s work wanted to get a nibble to satiate the rumbling in my tummy till I got home, I wandered into the chocolate aisle and there it was sitting quietly amongst the others, I for a minute thought “why something that’s gifted to me so often” .It’s then I realised that it’s actually been a really long time since any uncles or even my dad has got me one of these .

Seems a long time away in time that I was a kid or a youngster even…

So until some doting relative or parent gets me one of these I have decided to stock up on this goody for my sweet cravings and allow each bite to take me back to some happy growing up memory.

Your regular omelette but better

What’s life without a bit of a twist I say!

So here’s one of my “different” omelette recipes, I love eating eggs in all shapes and forms and am more so obsessed with omelettes and scrambled eggs.

This recipe is for hungry morning times when you have a rumbling tummy and need time to hold the tummy quiet and prepare for rest of the day. It is a filling, satisfying yummy start to the day, I serve this with 2 slices of toast buttered with a generous blog of organic grass-fed butter and a large glass of freshly squeezed orange juice to wash it down 🙂

Ok so you will need the following ingredients and a really easy short process to cook this yummy egg omelette

An Omelette with a twist

5 from 6 votes

Fluffy, delicious egg omelette

Print Recipe

Prep Time 5

Cook Time 6

Servings: 1 person

Course: Breakfast

Cuisine: Fusion

Ingredients Equipment Method

Ingredients

2 Eggs
1 large Red onion chopped lengthwise
1/2 Garlic cloves sliced very fine lengthwise again
1 Chicken Sausage
2 Green chillies
1 tsp Red chilli powder
Olive Oil as required or unsalted butter
Salt as per taste

Equipment

1 Non-stick frying pan
1 egg-whisk or fork
1 Spatula
1 Knife
1 Chopping Board

Method

Chop the red onion lengthwise and so also the garlic clove.
Heat frying pan over medium heat.
Sauté the red onion n garlic slices in a generous blob of butter on a pan until the onion starts to reduce turns a mild brown n stays ab it soft.
Transfer the onion and garlic onto a creamic plate and allow to cool down a bit.
Crack two eggs in a mixing bowl, beat them well using a whisk or a fork until you see loads of bubbles forming and the eggs have a nice thick consistency.
Now mix in the onions and garlic into the eggs, add the chopped chillies, red chilli powder.
Roughly chop the chicken sausage and add into the egg mixture, mix well
Heat the same frying pan on a medium add and add some more butter if you like, when the pan is hot , pour the egg mixture into the pan.
Cook with a lid for a few minutes, then using a wooden spatula loosen the omelette around the eggs, flip and cook until done on the other side without a lid, reduce the heat as required.
Serve hot with toasted sourdough smothered in butter, a nice strong cup of masala chai and some freshly squeezed orange juice or a slice of grapefruit.

Recipe Notes:

I like to chop the red onion and garlic lengthwise. Why, you ask? Because in an omelette the tiny square bits will loose themselves and vanish I like to chomp on and feel the taste of all the ingredients as I eat the omelette and appreciate each and every ingredient, it’s just so much more fulfilling and creates an immense feeling of happiness as a creator of a true mouth-watering masterpiece.
The red onion should be sauteed to the point it is still soft and light brown so that when you bite into it, it releases a sweet burst of onion taste on your palate.
Feel free to swap the butter for olive oil or an oil spray.
I prefer to use unsalted butter, I mean who wants to pump their body with extra sodium, not me, hellow normal blood pressure!
A fluffy, well-cooked omelette is a joy to cook and serve and even nigger pleasure to eat so it is imperative to get the timing of flipping it over absolutely spot-on and correct, it comes with practise and you will love it!
Feel free to innovate and improvise this recipe, throw in bits of sweet pepper, sweet corn, spinach that is about to go off, or some kale that is looking tired, add in your favourite cheese or not. I leave that to your imagination, creativity, and what is available at hand!

AAAHHH pure omelette pleasure.