Thursday, 29 January 2015

Tomato Cheesy Omelette

If you've been following me for a while now, you probably would remember that I always had problems frying omelettes with my WMF pan after being too accustomed to using non-stick pans. I finally nailed it this time as practice indeed really makes perfect! Of course, this feat was nevertheless accomplished with the help of some pointers from another experienced cook (none other than my dearest eldest sister). Behold . . . The strategy for achieving perfect omelette, as shared below ^.~


12 organic cherry tomatoes, cut into quarters
2 eggs, beaten
Parmesan cheese, grated
Organic extra virgin coconut oil (EVCO)


1. Heat up the pan till its sizzling hot (drop some water on the pan & the water will sizzle). 

2. Pour in some EVCO & swirl it around to coat the entire bottom of the pan. 

3. Mix the tomatoes & eggs together then pour into the pan. Lower the fire & let it cook for a minute or two.

4. Sprinkle cheese over the omelette when it starts to firm up with still some raw parts on top. Then, use your spatula to carefully ease around the edge of it then fold it over in half. Cook till the eggs are fully cooked.

My small boy seemed to sense that Mummy was preparing something yummy for him as he ran up to his high chair, kept pointing fervently at it whilst making 'ummm' sounds, indicating with all his effort that he wanted to be carried & secured upon his culinary throne...lolz!

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