This is the Full Monty, a feast fit for king and queen. Here are the ingredients for 2 omelettes and a few veg on the side to keep you regular.
I stir-fry coarsely chopped leek or thinly sliced onion, Swiss brown mushrooms, sugar snaps or snowpeas – whatever is handy. Use butter or oil of your choice, plus rosemary and thyme, and seasoning. You can do the frying while you cook the omelette, or do it first and then keep it warm in the oven.
INGREDIENTS
- 4 x 700g real free range eggs – Kangaroo island, Kangaroo Valley, Bum Nuts – IGA and Harris Farm tend to have a good choice
- A generous knob of butter and 2 spoonfuls of Olive oil
- 2 handfuls of spinach
- 1 tbsp of creamy blue cheese (like Castello)
- 1 tbsp of fine goats cheese
- Half a cup of grated parmesan
- Half a smallish avocado, sliced
- Optional: A few slices of smoked salmon or ham or salami
- Generous seasoning
PROCESS
Crack the eggs and stir until mixed , then add the all the cheeses.
Put butter and oil in a medium size fry pan – non-stick is easiest. Add about half the egg / cheese mixture for one omelette
When it starts to froth, add the spinach and fry for a minute or two – I like it on the outside of the omette but you an add it to the inside too
Add the egg & cheese mixture and cook for about 4-5 minutes on low-to-medium heat – adjust the timing to suit your taste, less if you like it runny, more if you don’t
Add seasoning, salmon / ham / salami strips on top, then the sliced avocado
It’s a bit thick so it’s not easy to fold over – I find it’s easier to serve it open.
Put the first omelette onto an oven-proof plate and keep it warm in the oven.
RINSE & REPEAT
