The best part about this breakfast is that you can stuff it with anything. We usually use leftovers from last night’s dinner and every variation seems to be just as delicious.
- 3 large organic eggs
- 1 tbsp water
- salt & pepper to taste
- ghee/butter/coconut oil for the pan
- about 2-4 tbsp fillings
The fillings can be just about anything:
- thinly sliced leftover roast meat and veggies
- leftover Bolognese sauce
- nitrate free bacon/chorizo/etc
- tomato, mushroom & basil
- capsicum and deli meat
- you name it
Heat up ghee/butter/coconut oil in the pan on medium to high heat (our stove is 1-9 scale and I use 6).
Add eggs, water, salt and pepper into a bowl and gently mix together. (For some reason this seems to work better if you don’t mix the eggs too frothy.)
Once pan is hot, pour mixture in slowly.
Place fillings onto one half of the pan.
Once the eggs are starting to set, fold the empty side of the omelette over the fillings and turn the heat down (from 6 to 3 on our stove). – This is best done with a flexible spatula and takes a bit of practise. (Many mornings I end up folding the omelette in two or three pieces, but luckily that doesn’t affect the taste.)
Place a lid (or a plate) over the pan and let the omelette set for a couple of minutes. Make sure it doesn’t burn and if your stove retains heat very well, you might even want to lift the pan off the element. Leaving the eggs soft (but not watery) in the middle makes for the most delicious results.
Tip: Once you fold the omelette, you can use the empty half of the pan to sauté or heat up something to go with your breakfast. We often sauté spinach or kale on the side, or heat up leftover veggies, a tomato, or what ever you want to serve with your omelette!