Omelets really don’t need to be boring. You can fill them with all kinds of leftovers, which makes for a decent meal any time of the day. It even goes well with leftover potatoes or rice, chicken strips or roast vegetables.
- 3 eggs
- 1 tbs milk
- 1 tbs fresh chives
- 1 tsp butter
- 1 tsp sunflower oil
- 1 small onion
- 60gr Swiss Brown mushrooms
- 75gr spinach
- 60gr green beans
- 1.5 tbs feta cheese
- 1 tbs cream cheese
Serves 1 as part of the Budget Challenge
Combine the eggs, milk and chives in a cup and season to taste with salt and pepper. Whisk with a fork to break up the egg.
Top the beans and cut them into 2-3cm pieces. Steam or cook them until just done but still somewhat crunchy.
Slice the onion and mushrooms.
Heat the oil in a frying pan. Bake the onion and mushrooms until browning. Then add the spinach and let them shrink.
Meanwhile, melt the butter in a non-stick frying pan over high heat. When the bubbles go away, pour in the egg. Pull the sides of the omelet in when it is still soft. This fluffs up the egg a bit, allowing for a lighter omelet with more body. Do this with all four sides.
When the egg starts to set a little – not fully there, it will cook through when you fill and plate it – place the onion, mushroom and spinach mixture on the middle of the egg in a line. Top with the beans, feta and cream cheese.
Fold one side off the egg over the filling with a flexible spatula (trust me, works way better than a hard iron spatula), then tip it onto a plate, allowing the pan to fold the second half over it.