Omelette
Ingredients:
2 eggs
Salt and pepper to taste
¼ cup of grated cheddar cheese
2 Tbsp bell pepper finely diced
1 Tbsp onion finely diced
½ green onion finely sliced
1-2 tsp butter
Method:
- Gather all of the utensils and ingredients for your omelette.
- Sauté your peppers and cooking onion in ½ of the melted butter for 3-4 minutes. Remove cooked vegetables to a small bowl. Wipe Pan clean with a paper towel.
- Whisk the eggs until frothy and lemon coloured.
- Heat pan on medium high heat. Add the butter and melt until foamy. Add the eggs to the pan and tilt the pan until the egg coats the bottom of the pan. As the egg begins to cook, loosen the edge of the omelette and tilt the pan again to let any uncooked egg go underneath.
- As the top of the omelette begins to set, sprinkle the vegetables and cheese on top.
- Once the cheese has melted and the egg is set, fold the egg over and slide onto serving plate.
- Garnish plate with fresh fruit and potato rosti.
Fresh Fruit Salad-Slice all pieces the same size and place in small bowl. Set aside.
Potato Rosti
1 small potato
1/2 tsp. salt
pinch freshly ground black pepper
3 Tbs. vegetable or olive oil for frying; more as needed
Method
1. Peel and grate the potato into a bowl. Season with salt and pepper and mix thoroughly.
2. Allow potato to sit for 5 minutes. Squeeze as much juice from the potato mixture as possible before using.
3. Heat oil in the pan until very hot. Place mold into pan and gently press the potato mixture into the mold. Remove mold.
4. Cook until the edges turn slightly brown, moderating the heat as necessary.
5. Using the spatula, gently turn over and cook on the other side. Season rosti with salt and pepper.
Remove and drain on paper towel before plating.