Whole egg omelette

This is a recipe that takes me down memory lane, it's something that my mum would whip up in the school holidays for breakfast or if we had guests staying over this was guaranteed to make an appearance at the table for a hearty filling breakfast. Mum would traditionally serve this with paranthas - crispy buttery chapatis - and steaming cups of chai.


With this omelette as the eggs are left whole, you can leave the yolks runny or fully cooked through to your preference, either way this is definitely a tastebud pleaser. 

For this omelette it's super handy if you've got a frying pan with a lid as in the last step the use of the lid helps to cook the yolks with the help of the steam, if not you can place the pan under the grill until the yolks are cooked to your preference 

To make my whole egg omelette to serve 4 /5 people you will need:

5-7 medium eggs* ( depending on the size of your pan you may be able to fit in more or need less )
1 chopped red onion  
1/4 each of red, yellow and green bell pepper sliced 
A large handful chopped mushrooms
1 green chilli finely chopped 
1/2 tsp chilli flakes
1/2 tsp salt
1/2 tsp smoked paprika 
Handful fresh chopped coriander 
1 tsp cumin seeds 

• Start by cracking the eggs carefully into a bowl ensuring the yolks stay whole and don't split. Set the bowl aside.

• In a frying pan, add a little olive oil and on a medium heat, add in the onion and cook until the onion begins to soften.

• Add in the mushrooms and continue to cook on a medium heat, when they are almost fully cooked, add in the peppers, along with the chilli, chilli flakes, salt and smoked paprika and continue to cook until the peppers are just soft but not mushy. Spread the vegetables evenly over the base of your pan.

• Slightly lower the heat, then carefully pour the eggs into the pan. The eggs may end up all on one side, carefully tilt the pan to help spread the eggs out. 

• When the whites just begin to cook, sprinkle over the cumin seeds and if your pan has a lid, place the lid on and totally lower the heat ( alternatively place under the grill on the lowest setting ) and leave to cook till the whites are completely cooked and the yolks have set to how you like them. 

• Once cooked, sprinkle over some smoked paprika, garnish with the chopped coriander and drizzle over some of your favourite sauce - I went with sweet chilli and garlic but even good old ketchup or brown sauce will go well 

• Serve with toast and any extras as you wish



* I managed to fit 8 eggs in my pan as it is rather big, if your pan is small, adjust the amounts of the ingredients accordingly 

Happy Birthday Emma

Todays post is a blog down memory lane and it's dedicated to my High School friend Emma Stewart Pearce as it's her birthday.You're probably thinking whats a friends birthday got to do with a food blog?

Well one of the things I will be doing with this blog is sharing memories of foods I loved cooking/eating when I was younger. 

Today I'm sharing a childhood tea time recipe that turned into a snack that I loved during my High School days and Emma came to like it so much I'd end up bringing some into school just for her.The timing of this post ties in rather nicely with her birthday so it just had to be dedicated to her .

Being a mum of 5 kids meant my mum was constantly on her feet so when it came to tea time, some days she would want to whip up something quick and easy, but also healthy and tasty. My Brother would happily settle for fried egg with a chappati, but I would struggle with eating any type of egg (and still do) 

so mum being mum added a twist of curry powder to give the good old scrambled egg a bit of a kick. I loved it so much I would take to school sandwiched in bread and so the spicy egg sandwich was born !

so for anyone that's a fan of eggs .. and of course just for you Emma .. Heres how to make your very own :

• In a bowl crack 3 medium eggs, add 2-3 good pinches of salt, a level teaspoon of curry pwder and a little fresh chopped coriander. Give it a good whisk
• In a frying pan melt a little butter on a medium heat, pour in the egg mixture and cook just as you would for scrambled eggs

• Lightly butter 2 slices of bread, and sanwich the egg between the slices and tuck in !

That really is all it takes. It's also a great base for an omlette .. just add in whatver you fancy , my kids will favour it over any any other type of egg for breakfast, they love it on weekends with toast and beans. My personal fave is to add Hp or Worcester sauce in the sandwich for an extra kick.... So how do you like your eggs in the morning ?!