One of my go to breakfast dishes are omelettes. It's super easy to pull together and I make it with whatever I have on hand...herbs, spices, cheeses, veggie. I don't think I have ever made the exact same omelette recipe and if you think about it, it makes a lot of sense that omelettes are delicious no matter what ingredient you are using. There are so many variations around the world. Each country adds their own touch, and each person has their take on it. My take? Nando's sauce to my egg mixture!
Ingredients:
3 eggs
Red onion, sliced
Red bell pepper, sliced
1 Mushroom, sliced
4 Green olives, sliced
4 Pickled Jalapeno, sliced
1 tbsp of Nando's PERi-PERi sauce
Lemon pepper seasoning
Arugula
Feta Cheese
Olive oil
Salt & Pepper
Method:
1) Beat the Egg mixture – Beat the 3 eggs using a fork with Nando’s sauce, salt and pepper
2) Cook the Omelette – Heat a skillet with olive oil. Test to see if the oil is ready to cook the egg with a splatter of the egg mixture on your fork. If it cooks quickly, then its ready. Add in the egg mixture, and swivel the skillet to cover it entirely. Reduce temperature to low. Top the egg with your veggies right away so it a) cooks with the egg and b) it glues to the egg. When you see the egg is drying up, this means its cooking through, and you are ready to fold the egg into a crescent. Cook for about a minute or two and flip the egg to cook on the other side another minute or two.
3) Time to plate – Place the omelette to a plate. Top it off with a very very simple arugula salad. Combine together arugula, olive oil, and lemon pepper seasoning. Crumble feta cheese on top and then its OM NOM NOM time!!
Xo,
Biya
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