Wednesday, 24 September 2014

Fijian Omelette - my unique creation

Whilst staying in Fiji every morning we would delightedly traipse down to breakfast by the ocean.
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

Heat a small frying pan over medium - high heat.
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.