 |
| Ham, bacon and tomato stuffing on a bed of cheese and egg. |
Torn between an omelette and a burji today on a Sunday I decided on the former. However, I do like a little variation in whatever I do. I have tried my hand at various kinds of omelettes. Today's could best be described as a ham and bacon omelette. This is an easy to prepare recipe and does not take much time. This recipe does not use onions.
TIME: 50 mins
TO SERVE: 3
INGREDIENTS
Eggs: 6
Eggs: 6
Garlic butter: tablespoon
Tomatoes: 2
Tomatoes: 2
Pork bacon: finely cut bits
Pork ham: finely cut bits
Milk: 1/4th cup
Salt to taste
Pepper
Cheddar cheese
Coriander
Spring onions (chives)
Olives
PREP
Beat the eggs separately. Add salt and pepper. Put butter in a pan to heat. Add the beaten eggs into the pan. Let the omelette cook. Then place the shredded cheese over one half of the omelette. Put the small bits of pork ham and pork bacon over it. Chop bits of tomato, spring onions and olives and add those too. Add coriander or basil. Turn the other half of the omelette over the half with the stuffing on top.
TASTE
The ham and bacon omelette was a bit heavy. The milk, cheese, butter and meats all kicked in. It could have been less salty. Queenie said to reduce the ham and bacon and the tomato as well. Greens like celery would have been very welcome. I think a broader skillet would help because the one I use is small for 6 eggs. A wider diameter will make the omelette thinner and tastier rather than rubbery. Nevertheless I enjoyed tucking into it with a few slices of fresh tomato on the side. Needless to say not a morsel of the ham and bacon omelette survived - Dwayne saw to that!
--------------------------------------------------------
Pic by Brian Mendonca during the preparation on 11 October 2020. Recipe courtesy tablespoon(dot)com
Comments