Sunday, March 09, 2008

Th Incidental Glutenarian: Omelette

Mmmmm of the best I've made yet!

Step 1: Cook up
1 clove garlic
red bell pepper
green beans
grape tomatoes
pinch of basil
salt and pepper

with a bit of olive oil. Make sure they are nice and cooked.

In the meantime, stir up
2 eggs
a spash of milk/cream
1 tbsp or so of parmesan cheese
salt and pepper

Cook the eggs on medium in a large, flat, nonstick pan. Lift up the edges after the eggs solidify for a while and let liquid slide underneath the cooked eggs. When the eggs are almost cooked, put the veggies onto one side. Cover with some grated cheddar cheese. Fold eggs over top.

Let this chill for a bit on med-low, and Voila! Delicious omelette. Have it with wine, as always.

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