Shrove Tuesday, also known as Pancake Tuesday, isn’t the only day of the year you can eat breakfast for dinner. In my house, we often have breakfast for dinner, especially when looking for something quick, but healthy to eat. One of my favourite things is using eggs to make is an omelette.
At first the idea of whisking the egg just right and folding it over perfectly intimidated me, but I quickly learned that so long as the right ingredients are in the omelette, my family could care less if the omelette looks picture-perfect.
How to make an omelette
- To make an omelette for one person you simply whisk together two eggs with a tbsp. or two of milk (I use skim, but it doesn’t matter what kind), and add a dash of salt and pepper.
- In a preheated lightly greased skillet pour in the whisked egg and move the pan around so that the egg is evenly distributed into a circle.
- Next add your favourite finely chopped or shredded ingredients to half of the circle. Some of my family favourites are green or red pepper, onion, mushroom, spinach and ham. Then add some freshly grated cheese. If you want to be really adventurous, you can try sprinkling some flax-seed on top of the veggies, before adding the cheese – flax seed is a great source of fibre and omega-3 fatty acids.
- It’s time to flip the one half of the omelette on top of the ingredients when the egg is cooked along the edges and almost cooked toward the middle.
- Cook until all the cheese is melted. Slide the omelette onto a plate and serve!
- Again, don’t worry if your omelette is not a perfect half circle – mine rarely are, especially since I try to jam as many healthy ingredients in them as I can!
So, the next time you can’t think of anything for supper, but have eggs and various vegetables sitting in your fridge, there is an upside! You can make can basic omelette and regardless of what is in it, I bet it will taste great!