:-)

:-)

Monday, 29 June 2015

Breaking eggs

To make a change from the avocado and toast I have been eating on an almost daily basis. A quick and easy breakfast/lunch/supper or anytime meal idea is an omelette.


If you have 3 eggs, I love these blue ones by Clarence Court , any veggies you have in the fridge (in this example 3 spears asparagus, 3 chestnut mushrooms, coriander. 


Chop the veggies and fry in a very hot non-stick frying pan with a little olive oil. In a bowl beat the eggs and add a pinch Himalayan pink salt Himalayan Pink Salt and smoked paprika.

When the veggies have softened, turn down the heat to low and add in the egg mixture. Move the eggs so they coat the veggies and leave a few minutes for the eggs to cook and solidify.

When the egg has almost set and there are only a few wobbly bits on the surface, carefully tip out the omelette onto a plate and flip in half. The Omelette carries on cooking with the residual heat. Scatter on the coriander and eat immediately.

Bon appetite

twosp x

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