Liquorish

Omelette filled with love!

It’s almost Valentine’s Day! I don’t believe in this day (although I love surprises)… The thought of opening a little gift shop on 13th February and shutting down on 15th February has definitely occurred to me.

So, we met! We fell in love with the ‘playing hard to get’ game… We thoroughly enjoyed pretending not to give each other any attention! Moral, I won the game! So easy 😉

What started as a fling, soon turned into taking interest in each other’s lives. Yes, I lost this one. Damn I entirely blame my gender! We fell in love nevertheless and how! We lived in different cities for a year and a half. This totally worked in our favor as the distance led us to taking the plunge. My manipulative husband worked his charm on my parents and we were wedded in no time.

The first breakfast in our new home with limited utensils went like this. We had milk, eggs and cereal stocked in the refrigerator. I pulled out 2 bowls for cereal but somehow, my husband was not quite done with the impressing act. He suggested I relaxed while he made me breakfast. Suited me fine. So, he quickly ran downstairs and picked up veggies and some fancy tiny bottles of dried herbs that I’d never seen before and made what I’m showing you all today. That was the first time I liked egg as I’m not much of an egg eater. I watched as he talked and cooked. What a lovely start, I thought. I fell in love with him all over again!

We are both foodies and cook together when time permits. I began cooking to impress him. This turned into a passion and now an obsession! So, here’s to my valentine, for now and forever J

This is what you need

I’m sorry the labelling is crammed. That’s eggs, chili flakes, garlic powder, mixed herbs, dried basil (optional), cheddar cheese, capsicum, mushrooms, tomato, potato and onion.

Chop the vegetables and set aside. I remember my husband requesting me to cut the onion. How manly of him, he hates to cry!

Grate as much cheese as you like.

Heat a pan and glaze with oil.

Sauté onion and potato and cook covered until potato is tender.

When cooked, add mushrooms and capsicum. Sweat the mushroom completely.

Add tomato and stir in.

Season with salt, herbs, garlic powder, chili flakes and dried basil. Stir and set aside.

You can customize the stuffing to your liking. I do sausage or pepperoni on the weekends!

Season eggs with salt and pepper and beat with a fork until it forms a homogenous mixture.

Heat a flat nonstick pan and grease with oil and a little butter. When hot, pour enough egg to make a thin omelette.

Flip the omelette and pile on the filing in the center as shown below.

Add grated cheese over the cooked veggies.

Pull the left edge of the egg and close with the right edge to make a rolled omelette.

Carefully slide on to a plate and voila! Slice and butter a warm baguette and serve!

Such a simple and ideal breakfast with fond memories for me!

Hope you guys like it.

Spread the love and have a great day you all!

Ingredients for 2 omelettes

Eggs 4

Potato 1

Tomato half

Capsicum quarter

Mushroom 1-2

Onion 1 small

Chili flakes 1 tsp.

Garlic powder 1 tsp.

Mixed Herbs 1 tsp.

Dried Basil half tsp. (optional)

Salt and pepper

Method

Heat oil and sauté onion and potato and cover cooked until potato is tender. Sweat mushrooms and capsicum and stir in tomato. Add garlic powder, chili flakes, mixed herbs and salt. Stir and set aside. Beat eggs until combined and season with salt and pepper. Heat a nonstick pan and grease with oil and butter. Pour enough egg to make a thin omelette. Flip and pile on the filing and top with cheese. Roll up and serve.