This is a very easy-making breakfast which is delicious and equally healthy, specially liked by young children.
Ingredients: (serves 2)
1. 1 small onion
2. 4 eggs
3. 2 tbsp. vegetable oil
4. 3 tomatoes
5. 2 tbsp. chopped fresh chives (spring onions)
6. 5 gm. Camembert cheese, diced
7. Salt and ground black pepper
8. Lettuce leaves and granary bread (optional)
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CHIVES |
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GRANARY BREAD |
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CAMEMBERT CHEESE |
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SERVED WITH CAMEMBERT CHEESE AND TOMATO
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Method:
Chop the onions into thin wedges. Cut the tomatoes into cubes of similar size. Heat 1 tbsp. oil in a frying pan. Add onion and cook over medium heat for 2 minutes. Increase the heat, add tomatoes and cook for another 2 minutes, then remove the pan from the heat. Beat the eggs with chives in a bowl and season with salt and pepper Heat the remaining oil in an omelette pan. Add half of the egg mix and tilt the pan to spread evenly. Cook for 1 minute, flip the omelette over and cook for 1 more minute. Remove from the pan and keep aside. Make a second omelette with the remaining egg mix. Return the tomato mixture to high heat. Add the cheese and toss the mixture over the heat for 1 minute. Divide the mixture into 2 omelettes and fold them. Serve immediately with crisp lettuce leaves and chunks of granary bread, if you like.
Variation:
Add 2/3 sliced mushrooms to the onion filling. For a mushroom omelette, substitute 6-8 white mushrooms for the tomatoes. That will need a little more cooking.
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