One of the biggest problems of living alone is the amount of food that you end up wasting. After my flatmate Alli moved overseas and Andrew moved too, I suddenly found myself doing grocery shops that were far beyond what I could manage to eat in a week. And even if I froze the things that could be frozen, they would inevitably end up going to waste because I would de-frost them and then make dinner plans or I wouldn’t feel like cooking.
I am much better now at the shopping but the cooking still presents an issue. I love to cook but during the week, by the time I get home I am too tired to go all out on meals like roast chicken. The other problem is that I eat very healthy food, and during the week I try to not eat starches in the evening. Finally I hate eating from the same pot of food more than 3 times in a row, so the whole approach of making a big pot of something at the start of the week doesn’t work for me.
Then a few months ago my mom came to the rescue – she taught me how to make omelettes. Now while it may seem simple enough, every time I had tried to make them before I ended up with an unappetizing version of scrambled eggs. The beauty of the omelette is that it is quick, healthy and can be filled with any of the little bits and pieces you may have left over in the fridge. Last night I made one with cherry tomatoes, pimento peppers and salami, but I have used chicken and lentils before too.
So how do you go from mushy scrambled eggs to (better than) restaurant quality omelettes?
- Prepare your filling and fry it in a small pot.
- Heat up your pan really well and then make sure the oil is heated really well too.
- Beat your eggs (no more than 2) and when the pan is ready, pour them in.
- Swivel the pan around to spread the egg evenly.
- I like to pop the bubbles and then spread/guide the uncooked egg over it.
- Your egg ‘pancake’ shouldn’t be sticking to the pan but it is good to loosen the edges with a spatula.
- When the egg mix is almost completely cooked I sprinkle mozzarella and then put the filling on one side.
- Then use the spatula to close it.
- Dinner (or breakfast) is served.
The important thing that my mom explained to me is to use no more than two eggs – most restaurants (at least in SA) use three eggs, and as a result the omelette is always quite hard because the egg mixture takes too long to cook.