Omelette

Day 14 Circuit Breaker: Omelette with onions & cherry tomatoes 

Omelette is easy to make and full of protein. Since I have leftover onions and cherry tomatoes in the fridge, I decided to make omelette for breakfast. Instead of typical omelette where we fold the egg into half, I decided to flip the egg so that both sides are well cooked. Hehe, my very own kitchen acrobatic inspired by the free Cirque du Soleil performance on YouTube during Covid-19 lockdown. :P

Omelette breakfast to fuel my Monday! 

Ingredients 

• 2 eggs  
• Extra virgin olive oil
• Butter
• Fillings - tomatoes, onions, mushrooms, grated cheese. 
• Dried herbs - oregano, chilli flakes. 

Preparation 

1. Beat the eggs and season with salt and pepper.
2. Heat up the non-stick pan with extra virgin olive oil and butter. 
3. Use medium heat and pour the egg into the pan.
4. For first 30 seconds, you can move the cooked egg from the edge to the center, and then tilt the pan to fill the pan with egg at the edges. 
5. After that, add filling onto the egg. 
6. Use turner to fold the egg into half, and serve it on a plate.

The foodgasm: 7/10