We had eggs that needed using, and I had just been reading Donna Hay's "The Instant Cook" in which I saw a recipe for a rather delicious looking "puffy cheese and spinach omlette". Now having no spinach meant that my omlette was lacking in the greenery, but still worked out quite nicely....
Puffy Cheese and no Spinach Omlette with bacon & not-bacon (adapted from the instant cook by Donna Hay)
Serves 2 (1 vegetarian, 1 meat eater)
4 eggs, separated
1/2 cup milk
1/2 cup grated cheddar cheese
1 tbs parmesan cheese
sea salt & cracked black pepper
10g butter
1 rasher of bacon, chopped
1 rasher of not-bacon, chopped
Fry bacon & not-bacon separately until each is crispy. Drain on paper towels and set aside.
Place the egg yolks, milk, cheese, salt & pepper into a bowl and mix.
Place the egg whites in another bowl and whisk to soft peaks, then fold through the egg yolk mixture.
Heat a 24cm non stick frying pan, add butter, when butter melted and pan is hot, pour in egg mixture. Cook over low heat for 10 minutes until base is golden. Sprinkle one half with not bacon and the other half with bacon. Carefully fold the omlette in half. Cut into 2 and serve with some toast.
No comments:
Post a Comment