The Perfect Sunday Egg

Eggs are an integral part of my diet. The first time I remember seeing Eggs was way back when Dad would get the weekly supply of eggs in crates. We were a family of five and imagine the number of Eggs we would consume on a weekly basis. Mum taught me to wash Egg in cold soap water before I placed them in my refrigerator, coz Eggs have lots of dirt on them.

The best part of Eggs are that they can be cooked in any way you want. You can hard boil, soft boil, scramble, poach,fry, bake em, fry an omelette or make deviled eggs. Here is something that I love to make on Sundays, my version of a Spanish Omelette. I usually make this to clear off the left over veggies on Sundays.

Ingredients

Eggs at room temperature 4 Nos

Tomato 1Nos

Potato 1Nos

Red Onion 1Nos

Green Capsicum 1/2

Yellow Capsicum 1/2

Button Mushrooms 3 nos

Spring Onion 3 sticks

Salter Butter 1 tsp

Grated Cheese

Skimmed Milk half cup

Salt to Taste

Ground pepper to taste

Prep ( 5 Minute)

Chop the veggies roughly,  and whisk the eggs with the milk in a separate bowl.

Cooking ( 15 minutes)

Coat a non stick pan with cooking spray. Slow cook the veggies till the potatoes are soft.  Let the veggie cool down to room temperature. Mix the cool veggie with the whisked eggs, add 1/4 tsp salt. Heat up a non stick pan and melt the butter. Pour in a portion of the egg and veggie mix on the pan, turn the flame to lowest and cover the pan and let the egg slow cook on both sides. Sprinkle some cheese on top,  keep checking of the top of the omelette had been cooked.

Place a plate on top of the pan and quickly flip it to have the golden brown side Omelette face up. Add some freshly ground pepper on the Omelette before serving. Its quite filling and can be a good material for brunch. Bon Appétit.