“One of the great things about eggs is how quickly they can be transformed into an utterly delicious dish with a few bits and bobs from the fridge or pantry,” says Julie.
“Eggs have saved the Biuso family from starvation on many a night. I’d be home late with no time to shop, the kids would be fractious, the husband nagging (true!) and I’d open the fridge hoping to find something there, and, oh the relief to find a dozen eggs! With a bit of cheese or bacon, a few tomatoes, some herbs from the garden, and maybe a salad and bread, I could have a tasty and substantial meal on the table in no time.”
An omelette is a 2-minute meal, ready when you are. This one’s a bit richer than a regular cheese omelette – a real meal that will keep you satisfied for hours – and there’s a bit more prep to do. Two-egg omelettes are easy to cook to order. Have all the ingredients prepared and everyone ready and waiting before you start, then off you go …
- 12 large vine tomatoes
- 150g streaky bacon, chopped
- 8 medium (size 6) eggs
- 4 Tbsp crème fraîche
- 4 Tbsp freshly grated parmesan cheese
- 2 Tbsp snipped chives
- 12 large vine tomatoes roasted or grilled
- Grill bacon until crisp, or fry in an oiled pan.
- Have remaining omelette ingredients ready, then make omelettes one at a time.
- In a small bowl lightly beat together 2 eggs with a pinch of salt. Heat an omelette pan or small non-stick pan until it is hot enough to sizzle a knob of butter immediately without it turning dark brown.
- When pan is the right heat, drop in a knob of butter and once it melts and sizzles, pour in beaten eggs, then, using a fork, simply lift the egg from the bottom of the pan as it sets, letting unset egg fill in the space on the bottom of the pan. When the egg is about 70% set, drop in a little bacon, a spoonful or two of crème fraîche, a sprinkle of parmesan and a good smattering of chives, then fold the omelette over itself. Cook for a little longer to ensure egg is just cooked and filling is heated, then slide omelette onto a heated plate. Dust with parmesan and sprinkle with chives. Serve immediately with roasted tomatoes, then continue making remaining omelettes.
- Serving Size: 4
For more recipes and tips by Julie Biuso visit http://sharedkitchen.co.nz
Recipes Credit: Julie Biuso at http://sharedkitchen.co.nz
Photography Credit: Aaron McLean http://www.aaronmclean.com