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
- 1 Non-stick frying pan
- 1 egg-whisk or fork
- 1 Spatula
- 1 Knife
- 1 Chopping Board
- 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
- 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.
- 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.
If you do make and enjoy eating this share your partner or husband or children’s reactions, it will surely make me smile.