For my omelette, I started by dicing tomatoes, shredding cheese and slicing sausage. I then put a large stainless steel pan on the element at medium heat. Next, while the element was still heating up I cracked two large eggs into a bowl. I then whisked the eggs with some milk and added the tomatoes, shredded cheese, sliced sausage, dry basil leaves and cracked pepper. By the time I had finished adding all of the ingredients, the pan had heated up and I added the butter. I used a metal spatula to spread the butter evenly around the pan, I then poured in the egg mixture. The mixture filled the pan and it cooked for about 4 minutes before I flipped and folded it. I carefully removed the omelette from the pan and placed it on a plate to slightly cool, then enjoy.
Ingredients:
– 2 large eggs
– 3 cherry tomatoes diced
– Shredded cheese
– Cured sausage
– Dry basil leaves
– Cracked pepper
– Milk
This recipe was experimental. I made the omelette as a late lunch, but I wanted to add more breakfast ingredients, fuelling the inspiration to add sausage, tomatoes and milk. This recipe was easy to put together, but I ran into a problem when I had to flip the omelette. I did not put enough butter in the pan so when it was time to flip pieces of the omelette fell off. Also using a stainless steel pan rather than a non-stick pan made it difficult to remove the egg from the edges. Overall, the taste was quite good as the turkey sausage added a smokey note and the tomatoes were fresh from the garden. For next time I plan to add a bit of spinach for a pop of colour, overall better taste and more nutritional value.
