There’s no need to be intimidated by omelettes, whether a regimented British semi circle, flamboyant French cigar or sexy Spanish circle, when you crack open the illusions spouted by culinary genii, you’ll realise that there’s an easy way to get a great tasting omelette without all the hoo-haa.
And with this easy peasy Chia Seed Omelette for Dummies recipe, the old yellow cleaning sponge breakfast will be a thing of the past. In fact you’ll be as proud as punch when you turn it out, this hearty half-moon sitting proudly on the plate, partnering with perfect panache, the sumptuous cover of your most recent Gourmet Traveller mag.
Who would have ever imagined a couple of eggs and a teaspoon of seeds could taste so good? So light. So fluffy. So flavoursome. However you choose to spell it.
Many omelette recipes speak of adding milk or water, vapourising into steam whilst cooking, producing mountains of fluffiness or special omelette pans with non stick unpronounceable surfaces. Step away from the teflon people. You don’t need a side of polytetrafluoroethylene with that. The truth is all you really need is a small, clean, cast iron frying pan, a spatula and a positive attitude.
To me the perfect omelette is one that is evenly cooked and slides out of the pan effortlessly, firm on the outside and soft and creamy on the inside. Time is of the essence when making omelettes and there’s a trick to this dish… a few moments before the eggs are just about to set, with a spatula fold one side over the other to enclose. If you wait until the eggs are set you could end up with a rubbery texture. The kind of rubbery, elastic, egg like substance which makes its way into a bacon and egg McMuffin. Or so I have heard.
For smooth transiting, remember to carefully slide the omelette onto your plate, then garnish beautifully with a handful of herbs, flowers or your favourite side.
Here’s what you’ll need…
Chia Seed Omelette
- 1 tsp olive oil
- 2 eggs
- 1 tsp chia seeds
- Basil and oven roasted tomatoes
- sea salt and black pepper to taste
Beat eggs for one minute then add chia seeds
Warm olive oil in omelette pan
Pour mixture in and swirl until thinly covered
Cook on medium heat and then fold
Remove from pan and serve with basil and tomato
Season with sea salt and freshly ground black pepper
For more gluten, wheat, dairy, yeast and sugar-free recipes visit the website http://www.superchargedfood.com