Omelette delight

By admin
21 November 2011

With meat ever more expensive now is a good time to dig out time-honoured meatless recipes, writes Magdalena Kriel of Montana. Eggs remain a fairly inexpensive alternative to meat.

Serves 1

Preparation time: 3 min

Cooking time: 5 min


3 eggs

15 ml (1 T) fresh breadcrumbs

15 ml (1 T) milk

5 ml (1 t) chopped fresh parsley

1 potato, boiled and diced

15 ml (1 T) chopped onion

15 ml (1 T) grated Cheddar cheese or feta cheese cubes

15 ml (1 T) oil

salt and pepper


6 cherry tomatoes, halved and pan-fried

30 ml (2 T) tomato pesto (optional)

rocket leaves


Whisk the eggs well but not until frothy. Add the remaining ingredients and stir well.

Grease a 23 cm pan with food spray and pour the egg mixture into the pan.

Heat for 2 minutes or until the bottom of the omelette is done.

Lift the sides of the omelette to let the raw egg mixture run underneath.

Cook until the omelette is just set on top.

Run a spatula along the inside of the pan and carefully slide the omelette onto a plate. Fold over.


Serve with fresh toast and the cherry tomatoes mixed with a dollop of tomato pesto (if using). Pile rocket on top.

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