Breakfast was a delightful feast of fresh, tropical fruit, wicked pastries, hot fare or congee.
But it was the gorgeous "Egg Bar" where I inevitably strayed to on each sunny morning.
The warm and happy smiles of the Fijians were constant and a pleasure to see each day. Bula!
When we arrived home, refreshed and relaxed
I took up the tradition of frying these delightful omelettes each morning.
Naturally, we called them "Fijian omelettes"
Dice your ingredients firstly, then heat up 2 tablespoons olive oil in a small pan.
Fry the vegetables/bacon for about two minutes then sprinkle with salt.
Pour over 2 eggs beaten with 2 tablespoons milk.
When the egg is almost set, sprinkle cheese on one side.
Then fold over so the cheese
melts in the middle.
Fijian Omelette for One
2 eggs, preferably free range, beaten with 2 tablespoons milk
2 rashers bacon, diced
1/4 capsicum, diced
1/4 onion, diced
1 small red chilli (optional) finely chopped
1 tomato, diced
2 mushrooms, finely sliced
1/3 cup grated cheese (cheddar or mozzarella)
2 tablespoons olive oil
Add the olive oil, swirling to cover bottom of pan.
Add the bacon, capsicum, mushrooms, tomato and chilli if using. Cook for two minutes, stirring occasionally. Sprinkle with a little salt, then pour over the beaten egg.
Turn heat to low and cook for about 4 minutes.
Place grated cheese over one half, then fold the other half on top to form a semi circle.
Cook for a further minute, then slide onto plate to serve.
Bon appetito. Enjoy, Merryn.