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| Omelette |
Last night mom made a quick stir fry with red and green capsicums, mushrooms, crispy thin strip tofu, zuchhini so I thought I'd create an easy omelette pizza and quickly grill some truss tomatoes to go with a nice French toasted baguette with salt reduced butter.
Cooking Time: 20 mins
Difficulty rating: Easy
Serves: 2 people
Ingredients
Olive oil to fry
1 garlic
2 eggs
1 small red capsicum
1 small green capsicum
1 small zucchini
5 small mushrooms
5 crispy skin tofu strips
Salt and pepper
3 small sprigs of Thyme
Sprinkle of mozzarella cheese
Optional: add chives (spring onions or brown onions)
Small chili for spicy flavour
3-4 Truss tomatoes
2 slices of mortadella rolled
1 long French baguette cut or 2 people.
Method
1) Wash all the vegetables and then dice them into small pieces.
2) Heat a pan with olive oil and garlic on high heat. Once the pan heats up with sizzling garlic and oil, add the red capsicum, green capsicum, zucchini, mushrooms and tofu strips. Set aside when cooked.
3) Crack two eggs in a bowl and season with salt and pepper. Also add thyme leaves to the bowl to give it an enhanced flavour.
4) Add oil on a small pan on high heat. Add the egg mixture and ensure evenly spread the eggs over the pan and then immediately turn the heat from high to medium. Add the cooked vegetables and then turn the heat down slowly to very low as we don't want the eggs to burn at the bottom as vegetables are already cooked.
5) Sprinkle some mozarella cheese over the omelette and after about 7-10 minutes from when you started cooking the omelette, turn off the heat completely.
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| omelette with mozzarella in flying pan |
6) Pre-heat oven to 175 degrees celcius for about 5 minutes and drench the truss tomatoes with some olive oil. Grill for about 5-7 minutes until they wither and become wrinkly.
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| Grilled truss tomatoes with rolled mortadella and toasted baguette |
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| Omelette served with grilled tomatoes, rolled mortadella and toasted baguette |
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