Friday, 3 December 2010


Spinach Omelette

Make 2 large or 4 small omelettes

Preparation & Cooking Time: 30 minutes

- 3 eggs
- 8 or 100g fresh button mushroom, cut into thin slices
- 1 slice of cheese, preferably low-fat
- Dash of pepper
- 1 red capsicum (optional, it adds colour and nutrition to the dish)
- 100g or 1 rice bowl or a handful of frozen peas (optional)
- A handful of spinach (optional)
- 50ml skimmed milk (optional)
- 1 tsp olive oil (optional)
- ¼ tsp sea salt (optional, I skip it, as the cheese provides sufficient saltiness for us)

1. Wash & drain spinach and blend it with milk (optional)

2. Beat eggs, milk, olive oil, salt and puree spinach together and add a dash of pepper.

3. Heat a non-stick pan until hot and add some oil just enough to spread a thin layer on the pan by rubbing it with a piece of kitchen roll when making the first piece of omelette.

4. Turn to medium-low heat (no. 7 on my stove) and pour in egg mixture just enough to spread it to cover the whole circumference of the pan.

5. Tear a slice of cheese into small pieces and spread it on the omelet followed by mushroom, red capsicum and peas.

6. Cook until the cheese melts and the mushroom become moist.

7. Fold omelet into half and let it simmer for 1 min. on the pan and serve.

Additional Comments:
No one says that omelette has to be yellow in colour. So I decided to make a green colour omelet instead for dinner this evening. It is another way to squeeze in the vegetables (spinach, red capsicum and peas). Omelets tend to be popular with kids, and this was an instant hit with J, who tried it for the first time (17.5.2010).

Making omelets brings back lots of sweet childhood memories… it makes me think of my fifth uncle, Edwin, who would make cheese omelette for me, when I visited my granny. I always looked forward to the cheese omelet my Uncle Edwin made :-) How fortunate I am to have such a wonderful uncle!

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