You could make plain ol’ scrambled eggs or you could take it up a notch and make a delish stuffed omelette. Cheese, bacon … heck, even veggies make a stellar addition to your breakfast turnover.
Eggs are not only a source of high-quality protein, but it also offers numerous nutrients which help support the immune system. And according to the Department of Health’s dietary guidelines, we can eat eggs every day in moderation.
For the most important meal of the day, we love to whip up an omelette. Have it plain or zhoosh it up with last night’s stir-fry or any leftovers for that matter.
If watching your waistline is a priority you can use water instead of milk and it will actually create a puffier omelette, as the water turns to steam creating a light and airy omelette.
PUFFY OMELETTE WITH STIR-FRY
You’ll need: 2 large eggs, separated; 1 tablespoon water; a pinch fine salt; pinch cornstarch; 1 cup stir fry veggies, or filling of your choice; sweet chilli sauce to serve
Preheat oven to 180°C. Have a medium-size nonstick frying pan ready, preferably with heat resistant handles or you can use a double layer of aluminium foil and wrap the handles well. Grease the frying pan well with nonstick spray or butter.
Separate the egg yolks and whites. To the yolks, add the water and using an electric beater, beat until thick and pale in colour. Wash the beaters well before continuing with the egg whites.
In a separate clean bowl beat the egg whites with a pinch of salt until soft peaks form, add the pinch of cornstarch and continue beating until whites are stiff but not dry. Gently fold the yolk mixture into the whites, carefully incorporating using a figure of eight movements.
Pour the fluffy omelette mixture into a moderately hot frying pan and level the surface gently. Cook over low heat on the stove until puffy and lightly browned on the bottom, about 5 minutes.
Transfer the frying pan to the oven and continue cooking for a further 6 – 8 minutes or until a knife inserted in the centre comes out clean, it should be just set, don’t overcook as it will become dry and tough.
Whilst the omelette is cooking reheat the stir fry veggies.
To serve, score the omelette down the centre with the edge of a spatula, place the veggies on one half of the omelette and spoon over sweet chilli sauce, fold over the open half of the omelette.
Serve immediately with extra chilli sauce.
But don’t let it end at breakfast, follow @EGGcellentFood on Facebook for more egg recipes and why not whip up an egg or two every day, for the rest of the month!