The Farmers favourite omelette

Eggs- nature's super-food, thanks to my chooks!

This omelette should strictly speaking be called a frittata, however in our house it is referred to as omelette and more often than not, "mean omelette". This is a weekend brunch and not because it is cooked late in the morning, but because there is no way you can eat one of these and then lunch. I must admit this recipe is sometimes also used as a quick dinner when one of two things happens- I haven't been to the grocery store in way too long or we have both worked late and I just can't be bothered making a 'proper' tea. Now I have offered three variations on ingredients but the cooking method for all is the same, you can reduce the amount of egg to 2 and then 1 if you choose.

INGREDIENTS 1:

• 1 Tblsp olive oil
• 5 eggs
• 1 small chopped onion
• 2 rashers of bacon chopped into small pieces
• 1/2 cup grated cheese
• 1/4 cup fresh parsley and chives chopped finely

INGREDIENTS 2:

• 1 Tblsp olive oil
• 5 eggs
• 1 small chopped onion
• 1 sliced tomato
• 1/2 cup grated cheese
• 1/4 sliced red capsicum
• 5 sliced mushroom

INGREDIENTS 3:

• 1 Tblsp olive oil
• 5 eggs
• 3 slices of ham, chopped into small pieces
• 1 tsp grainy mustard
• 1/2 cup grated cheese
• 1 sliced tomato

METHOD:

Preheat your oven to 180 degrees Celsius on fan bake. Take 3 eggs and beat them with a small amount of cold water (about 2 Tblsp) until fluffy. Heat a non stick pan that is oven proof (most are) and add the oil. Then pour in the 3 beaten eggs and scrape from the sides into the middle with a spatula, allowing the runny egg to fill the space you have made and become cooked. Keep this up right around the outside of the pan until there is no runny egg left. Take off the heat and add all of the remaining ingredients except the other two eggs. Beat the two remaining eggs with a little cold water (about 2 Tblsp) until fluffy. Pour these over the fillings in the pan and put into the oven for 10-15minutes until the omelette is cooked through. Take out of the oven and flip out of the pan onto your plate. Season with salt and pepper and serve.

The farmer would like you to know that tomato sauce is permitted as a topping xx

TIPS:

• The water is what makes the eggs fluffy and light- milk is commonly used but water is best
• Be creative and put whatever fillings you like into these, they are a great for leftovers