Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts

Saturday, 30 September 2017

The Fluffiest Omelette

Have to include this recipe from That Sugar Guide because it is the fluffiest and easiest omelette technique I've come across.

Ingredients

serves 2
  • 6 free range eggs
  • 50g goat's cheese, crumbled
  • 1 tbsp coconut oil
  • torn baby spinach leaves and sliced avocado, to serve (optional)
Method
  1. Beat the eggs together until well combined and bubbles appear on the surface
  2. Add the goat's cheese
  3. Heat a large frying pan over a medium heat, add coconut oil  and once oil has melted add the eggs and place a lid (preferably transparent) on the pad immediately
  4. Watch closely: as the omelette starts to firm up and rise, give the pan a shake with the lid on to loosen the omelette from the bottom
  5. Once it has fully fluffed up, after a few minutes, remove the lid
  6. Slice omelette into halves or quarters and serve straight away with torn spinach if you like. Fluffy goodness :D



Sunday, 17 August 2014

Decadent Scrambled Eggs

As Mum says, if you have eggs in the house you have a meal and these would make a substantial dish for any time of the day. I use salmon chorizo from Farro Fresh to top the eggs as I don't eat pork, plus they don't have any crap in them. You can also use smoked salmon or prosciutto or some sliced avocado. The pesto adds a depth of creaminess that wins over cream and again there are options as pesto can be expensive. I've included a recipe for broccoli pesto because how cool is that, sneaking in a green vege! When I don't have any on hand I buy a dip from the supermarket that makes an inexpensive substitute. Finally, I use caramelised onions as the toast topping. With all these extras this egg meal will keep you full for hours.


serves 2
takes 10 minutes

Ingredients
  • 8 free range eggs
  • freshly ground pepper and salt
  • 1 tbsp milk
  • fresh parsley, finely chopped
  • 2 tbsp pesto or make a quick Broccoli Pesto 
  • salmon chorizo, sliced or smoked salmon slices or sliced avocado
  • caramelised onions
Method
  1. Heat a fry pan over a medium heat. I add a couple of knobs of
    butter.
  2. Break the eggs into a bowl, add milk, parsley & season. Grab a
    fork & give it a good stir so they egg yolks are mixed.
  3. When the pan is heated & butter melted, add the eggs. Let them cook for 2-3 minutes then using a wooden spoon gently break them up, stirring occasionally. Just before they are set stir in the pesto. Remove eggs from pan so you can give the chorizo a quick sear on each side.
  4. To serve, on top of toast add a dollop of caramelised onion then the scrambled egg mixture. Placed the cooked chorizo on top. Finish off with some freshly ground pepper and enjoy!

Saturday, 14 December 2013

Pea and Spinach Frittata

Another goodie from kiwi chef, Annabel Langbein. The only change I made was adding more feta and spinach plus I don't cook the spinach.

Ingredients
serves 4
takes 30 minutes
  • 8 free range eggs
  • 1 cup frozen peas, defrosted
  • 1-2 cups baby spinach leaves, chopped
  • 200g feta, crumbled
  • sea salt & freshly cracked pepper
  • 10 mint leaves
  • 1 tsp olive oil
Method
  1. Add eggs, peas, spinach, half the feta, seasoning and mint to a
    bowl, whisking to mix.
  2. Heat oil in a heavy based frypan that is oven friendly and add
    egg mixture. Cook over a low/medium heat for 15-20 minutes until the sides are just set.
  3. Cook about 15cm below a preheated grill until set and starting to puff, about 5-8 minutes.
  4. Allow to cool in pan then serve large wedges. Enjoy!

Tuesday, 20 August 2013

Easy Chicken Omelette

Yah for pre-cooked free range chicken at Farro Fresh which helps make this a super quick week day meal. Lovely Asian flavours with crisp vegetables and fresh chilli give it a bit of zing.

Ingredients (per omelette)
serves 1
takes 15 minutes
  • 3-4 free range eggs
  • 1/2 tbsp fish sauce
  • pinch brown sugar
  • pinch dried chilli flakes, hot
  • 1 tbsp sesame oil
  • 1 cup cooked shredded free range chicken
  • large handful snow peas, shredded
  • large handful sango sprouts or bean sprouts or anything 'sprouty' that takes your fancy
  • 1 spring onion, sliced finely
  • 1 red chilli, sliced finely
  • handful mint leaves, sliced finely
  • soy sauce or kecap manis, to serve
Method
  1. Thinly slice spring onion, chilli & mint, mix & set aside in
    the fridge.
  2. Shred snow peas, set aside.
  3. Whisk together eggs, fish sauce, sugar & chilli flakes until just combined.
  4. Heat 1 tbsp sesame or peanut oil in a well oiled or non stick frying pan over a medium-high heat.
  5. Add egg mixture swirling around the pan until just firm.
  6. Place the chicken, snow peas & sprouts onto one half of the omelette and fold over to enclose.
  7. To serve top with spring onion, chilli, mint mixture and a side bowl of soy sauce. Enjoy!