April 15, 2012

Omelette Wraps

Two plates with omelettes on a wooden background

I hope you’ve enjoyed the weekend. Today, I will not only share a simple and tasty recipe but also a little bit of inspiration. Nearly every day at work, I have a morning tea break, with a little snack. I usually enjoy drinking Yogi Teas. On the labels attached to the tea bag, there is always a little word of wisdom. They often make me smile and inspire me for the rest of the day. I have started collecting them, and here are a few of my favourites:
• If you cannot do the best, do the best you can;
• Laughing cleans the teeth;
• Knock on heaven and listen to the sound;
• Challenges create strengths;
• Work, but don’t forget to live (especially like this last one) I hope you’ll like them too.

Omelette on a plate

As for the recipe, this is a very nice variation on eating an omelette. Instead of eating a salad on the side, the salad actually is in the omelet. I prepared them one evening and we had them cold the next day for lunch; they were perfect!

Finally, the new Yummy Magazine is out, with a recipe from foodmoods featuring in it. To read the magazine, click here. I’ll let you find out which recipe is mine.

Omelette Wrap on a plate

Omelette Wraps – serves 2
• 4 large eggs
• A bunch of parsley, finely chopped
• ¼ chili, finely sliced
• Salt, pepper
• 2tbsp olive oil + a knob of butter
• 1 carrot, grated
• A handful of cherry tomatoes, halved
• ½ red pepper, sliced
• ½ avocado, sliced
• ¼ cucumber, cut in long strips

1. Beat 2 eggs in a small bowl, add half of the parsley and half of the chili, salt and pepper.
2. Heat 1tbsp oil and a bit of butter in a medium size frying pan. Add the eggs and spread evenly. Leave to cook for a few minutes until the omelette is set. Transfer into a plate.
3. Place the filling in a line on the edge of the omelette the closest to you: half of the carrots, half of the tomatoes, half of the pepper, half of the avocado and half of the cucumber. Roll the omelette into a wrap.

4. Repeat the operation for the second omelette. Serve straight away or can be kept in the fridge for the next day.

Rouleaux d’Omelette – pour 2 personnes
• 4 gros œufs
• Une poignée de persil, haché
• ¼ de piment, finement émincé
• Sel et poivre
• 2cs d’huile d’olive + une noix de beurre
• 1 carotte, râpée
• Une poignée de tomates cerise, coupées en 2
• ½ poivron rouge, coupé en lanières
• ½ avocat, pelé et coupé en tranches
• ¼ de concombre, coupé en lanières

1. Battre 2 œufs dans un bol, ajouter la moitié du persil, la moitié du piment, du sel et du poivre.
2. Faire chauffer 1cs d’huile d’olive et une noix de beurre dans une poêle moyenne. Ajouter les œufs battus et répartir dans la poêle. Laisser cuire quelques minutes jusqu’à ce que les œufs soient pris. Transférer dans une assiette.
3. Disposer la garniture sur le côté de l’omelette le plus proche de vous : la moitié des carottes, du poivron, de l’avocat, des tomates et du concombre. Rouler l’omelette sur elle-même pour obtenir un rouleau.

4. Répéter l’opération pour la seconde omelette. Servir de suite ou garder au frais et servir le lendemain.

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