Yesterday I had a lovely date planned for Mr B and I, but all sorts of things happened including a bed that was far too comfortable and a wasp attack....honestly the universe is against me having any sort of romantic life what so ever. Regardless of Mr B's finger looking like it might have actually been bitten by some sort of radio-active wasp and me having a panic attack about him having some sort of allergic reaction, we soldiered on and decided to head up to the top of Mt Wellington seeing as it was such a beautiful day. The view from the top on such a clear day was incredible and it was nice to be up there on a warm and sunny day instead of a cold and snowy one for a change!
We spent a couple of hours doing various walks over and around the top of the mountain and made plans to go back and do some of the longer ones another day when we are, both, free of potential allergic reactions and fully stocked with ample food and drink supplies.
By the time we got home we were buggered. Tired and hungry an easy tea was in order and it doesn't get much easier then omelettes!
Mr B and I are absolutely in love with this omelette recipe, it's quick and simple and the end result is not only hanging off the plate but it's soft, creamy, cheesy and delicious. Plus in our house you know a recipe is good when Mr B requests to have it instead of his weekly steak!
For this super easy (and rather large) omelette, you will need:
2 eggs
1 tbspn milk
2 tbspn finely diced chives
1/3 cup grated cheese
Fillings (ham, mushroom, tomato etc)
Butter
Whisk the eggs, milk and herbs until combined. Season with salt and pepper.
In a large fry pan over medium heat, melt 1 tspn of butter and swirl over the base of the pan.
Pour the egg mixture into the pan. Using a large spatula or egg flip, occasionally lift the edges allowing the uncooked egg to flow underneath. Cook for 2-3 mins or until the underside is set, but the top side is still soft and creamy.
Sprinkle one half of the omelette with grated cheese and desired fillings. Fold omelette in half to enclose filling. Gently slide onto a plate and serve with salad.
Enjoy!
Mrs B xx
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