This week I learnt how to make an omelette. May not sound very exciting to you but it was to me. Doesn't seem like a hard thing to master but if you just "wing" it like I had been doing you may wind up with the same result: scrambled eggs. So I followed the directions and "ta daaaa" a delicious omelette was served for a speedy week night supper.
SERVED WITH: I was lazy and in a hurry so I had it with a slice of bread. A side salad and some asparagus would have made a better dinner.
COOKING TIPS: Have patience. The trick to making an omelette is letting it slowly cook in the pan while gently lifting up the edges and letting the uncooked egg run underneath. After about five minutes, or when all of the egg is just about firm, you can flip one side onto the other.
RATING. 10. The tanginess of the lemon mixed with creamy cheese created a wonderful fresh tasting flavor.
No comments:
Post a Comment