The boy hard at work concentrating on his chopping. For this omelette, we went through the fridge to see what there was and managed to find ourselves a handful of shitake mushrooms, a brown onion, a bunch of shallot, and some sliced turkey. From my soon to be vegie plot, we grabbed handful of coriander and 6 red chillis. One of the best things about omelettes is that you can improvise and make do with all sorts of ingredients you might have at home - it's actually one of those good recipes to cook when you are in need of clearing out the fridge!
In a small bowl, lightly mix together 4 eggs.
Grate about 150g cheddar cheese.
Start by sweating the chopped onion in a little bit of olive oil. Remove from the pan.
Start by cooking the egg on a low heat (pour all the egg into the pan in one go). Place all chopped ingredients on top of the egg and cook for about 2-3 minutes.
When the egg is about completely set, sprinkle over the top the grated cheddar cheese and heat through till the cheese melts. Most omelettes usually get folded in half before the eggs have completely set; I prefer to have my open omelettes and see what goes in it!
Serve your omelette with buttered toast!
Eat with a knife and fork, otherwise if you are like J, you can cut up the omelette into slices and eat it like a pizza.
Kudos to the boy for the huge effort and let me just say, this omelette more than adequately feeds two (particularly if you are going to eat it with toast). Admittedly the sliced turkey had a very mild flavour but a good dose of cracked salt and pepper will easily do the trick!