Kitchen Scrounger’s Omelette

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This recipe is one I have previously posted on my Facebook page (before this blog existed) but by request, I am posting on the blog to give you a little food inspiration!

I love creating a dish on the fly by scrounging around my fridge, pantry and herb garden to use up leftovers to create a delicious and healthy meal. I’m also a big fan of a cooked brekkie that is quick and gives me plenty of energy and vitality.
Enter my Kitchen Scroungers Omelette:

This is an easy recipe to make use of whatever you happen to have in your fridge to create a scrumptious, filling meal full of vitamins and minerals to give your body the fuel it needs. It’s a great dish for any meal and is easily adapted to your tastes and resources. Just use this as a simple guide to create your omelette, and you’ll be on your way!

1. Look through your fridge, freezer, veggie patch, etc to find scraps of vegetables, herbs and (optional) meat. I used cherry tomatoes, green capsicum, cabbage, red onion, avocado, fresh basil and a rasher of bacon, but you could try olives, mushrooms, broccoli, cauliflower, corn kernels, peas, beans, celery, beetroot, artichoke, carrot, eggplant, squash, bok choy, wombok, zucchini, rocket, spinach… any vegetable you like.

I recommend using at least 4 vegetables and at least one herb. You will only need 1/4 cup of each veggie you choose if you have at least 4 of them.
Herbs can be fresh or dried, and my favourites for omelettes are basil, parsley, mustard, chive, coriander, chilli and garlic. They will bring extra flavour and nutrients to your breakfast very cheaply.

You may find some leftover tuna, chicken, bacon, etc, in your fridge you might like to add, but make sure it’s a 1:4 ratio with the veggies – you really wont need much of it here.

2. Chop your veggies into small pieces (aim for around 0.5cm x 0.5cm, but no need to be exact) and cook them on a medium heat in a medium frypan. Fry for 3 minutes, or until slightly softened.

I kept my avocado and basil aside to add at the end with the eggs because they are a little more fragile, so keep this in mind with your veggies of choice.

3. Crack 2-3 eggs in a bowl, and add salt and pepper. Whisk until blended and a little frothy. When your veggies have been fried for an adequate time and are a little soft, add your eggs and combine these quickly in your frypan so that all your ingredients are evenly distributed.

4. Cook for at least 2 minutes before flipping, or until a nice, golden brown. Keep in mind, it may not flip in one piece, but don’t loose heart, it will still be delicious.
Once the other side is cooked, serve on a plate and enjoy.

I’d love to hear your variations on this recipe, you guys are very inspiring!

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