From the Bottom of the Fridge : Omelettes

We had our first week of eggs with enough to make a proper meal for the whole family.  7 in all, including one fairly mini, slightly speckled which we think probably came from our Buff Orpington chicken, Bella.

So what to do on a chilly Sunday night after a busy weekend when no one feels like cooking.  Easy, peasy.  Fire in the fire place, quick hot choccie to get revved up and omelettes away.

For the kids, just a shake of parmesan cheese to beef up the protein even more and give a little flavor.  For the adults, a quick saute of red pepper and a single slice of red onion first.  This gives it the real flavor.  Then grate some New Zealand pasture fed cheddar cheese from Trader Joe’s (sorry, not local, but REALLY good), and the best part, a slice of prosciutto (also TJs) found lurking in the freeezer, laid on top.  The prociutto padded it out to make it feel like a real meal and the smoky flavor is a great balance to the sweetness of the onions and red peppers.

To fill tummies, in true bottom of the fridge fashion, I heated up some leftover rice (top tip, if you only ever cook your rice in water, you can save and reheat safely; flavor after cooking separately so you can save the leftovers).  Some broccoli and cauli was also lurking from Friday night’s dinner, so that got chucked into the microwave to go alongside the children’s veggie-free omelettes.

And to add some stodge and padding when the rice ran out, I peeled and sliced 2 sweet potatoes (organic, TJoe’s…not as huge as supermarket sweet pots.  Probably only would need 1 of those).  Heated the oil in the bottom of a frying pan pretty hot, plenty of sea salt & pepper, seared the outsides, cover for a few minutes to steam cook, then flip and uncover so they don’t go soggy.  I let them cook enough to almost be burning so you get the sweet caramelized edges.

Everyone went to bed full and happy, I didn’t have to shop and start to finish was about 20 minutes.

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