Ingredients for one omelet:
- 2-3 eggs, whites separated from the yolks
- 1/2 cup sliced mushrooms
- 1/2 onion chopped
- 1/2 bell pepper, chopped small
- 1 tablespoon of butter
- Salt, pepper
Heat a frying pan and saute the mushrooms, onions and peppers in butter. Separate the eggs, then beat the whites until they get stiff (add some water, use an egg shell and fill with water , one for each egg.. so in this recipe you would use 2 or 3 , it helps). You can use an electric mixer to beat the whites, it’s faster than doing it manually. Beat the egg yolks separately with salt. Pour the yolks mix into the whites, then put everything into a heated frying pan with melted butter. Cover the pan and let it cook at medium temperature. It will need about 5-6 minutes until eggs harden. Then put the fillings on top of the omelet, cover it again and let it cook for more 4-5 minutes, then fold it, put it on a plate, sprinkle it with grated cheese and serve it with some home fried potatoes. Beware not to overcook the omelet, because you want it fluffy, remember?
The two secrets of fluffy omelets are separating the egg whites from the yolks and covering the omelet pan.
Usually, omelets are rather compact than fluffy. Yet, you can make them fluffy by beating the whites separately from the yolks and by adding some water, as you’re going to see from this fluffy omelet recipe below: If you don't succeed from the first attempt, don't get discouraged. Try it again, maybe you'll be luckier next time.
Crispy Pan-Fried Potatoes
These are not only brilliant for breakfast, but if you were inclined to do so, I think they’d also be good as a side dish with dinner. So they will be great with an omelette. Also, I made them very basic with just salt and pepper, but it would be fun to get creative with different herbs (dried or fresh), and even toppings (mmm, sour cream, cheese, scallions, etc.).
2 medium russet potatoes
2-3 tbsp olive oil
2 tbsp butter or other buttery spread
½ – 1 tsp salt (however you prefer)
freshly ground pepper
Peel potatoes and quarter them. Place them in a pot of boiling water, and boil lightly until just fork tender (about 10 minutes or so). Remove them and place on a cutting board. Cut into bite-sized pieces, maybe ½”.
Heat a skillet (large enough that the potatoes will fit in a single layer on the bottom) with the oil and butter over medium heat. Add the potatoes (be careful!). Make sure they’re in a single layer.
Now the hard part: walk away. Leave them alone for a good 10-15 minutes (this is of course assuming that you are friendly with your stove and are very familiar with it’s temperatures, and can trust it fully not to burn). If you can’t trust your stove, keep an eye on them, checking the undersides every now and then. When they are very golden brown, flip each one and cook another 5 minutes or so on the other side. The potatoes should be deep golden brown all over and nice and soft in the middle. You will have to get your cholesteral checked after this meal..
Going to go and spend Saturday evening with my brother in law and his wife.. We always enjoy their company and she is such a good cook... Sunday a local automotive store has asked Grumpy if he would put the hotrod on display at UVIC for the A|LS run that our city is having on Sunday. He has agreed so we have to pick it up from the detailer on Saturday morning then head to Joe and Karens for dinner , have a sleepover and then off to Uvic..