Everyone should know how to make a killer omelette. Once you get the basics right, you can add absolutely anything you want, think bacon, feta, capsicum, parmesan cheese, chilli flakes, asparagus, smoked salmon or spinach. An omelette will take you from breakfast to brunch to lunch to dinner and can be made to feed an army or to fill up one hungry person.
This omelette is vegetarian and perfect for getting your ‘5 a day’ in. The haloumi is so salty and tasty and replaces the bacon that you often find in a big breakie. Perfect for a hangover, it’s lovely served with some jarred tomato relish or caramelised onion if you have some handy.
I’m a bit weird when it comes to eggs. The last two times I’ve been out for breakfast in cafes, I’ve left my poached eggs uneaten on the plate. Cork Daddy calls me a food snob but I simply cannot fathom eating eggs that aren’t cooked properly. I hate it when the egg is so undercooked that the egg white is runny! No way are you allowed to serve an egg with runny egg white – but so many places seem to do it. Anyway, it’s safe to say that there are no runny eggs whites here.
Such a filling meal, it’ll keep you going all day long.
big breakie (for one very hungry person)
4 x small thin slices of haloumi
5 x cherry tomatoes
3 x button mushrooms, thinly sliced
A few thyme sprigs, leaves stripped and stalks discarded
A small handful of rocket or baby spinach leaves
2 x eggs
A dash of milk
Salt and freshly cracked pepper
A dash of olive oil, for greasing the pan
Toasted sourdough, to serve
Relish or caramelised onion, to serve
- Heat a dash of olive oil in a non-stick fry pan and fry the haloumi until browned on both sides, adding the tomatoes to the other side of the pan to start them cooking.
- Reserve the haloumi on to a clean plate and continue to cook the tomatoes, adding the mushrooms and thyme to the pan.
- The tomatoes should be cooked and blistered by now so reserve on the same clean plate as the haloumi.
- Add the rocket to the pan with the cooked mushrooms.
- Using a fork, whisk the eggs and dash of milk together in a bowl and pour over the mushrooms and rocket, tilting the pan around to coat the base of the pan in the egg mixture. Season lightly with salt and pepper.
- After a couple of minutes, you want to flip the omelette over to continue cooking the other side. To do this – working quickly, turn a dinner plate upside down over the omelette and then flip the pan over so that the plate is in your hand. You then want to gently slide the omelette back in to the frying pan (refer to the pictures below) so that you can cook the omelette for a few more minutes.
- When the omelette is ready, slide the omelette on to a clean dinner plate and serve straight away, folded over with the tomatoes, haloumi, relish and a hot piece of toast.
Make sure you’ve got the coffee ready to go too.
If you make this big breakie please leave your comments below, or post your pic on Insta, tagging #los_kitchen. xx