I know it is the middle of the week and is early to be discussing weekend breakfast, but this is the first time in a while, I have had chance to post. However I made this omelette/frittata a couple of weeks ago and have been wanted to share it with you since.
I love getting up early sometimes on Sunday morning to have the house myself, have a cup of coffee, watch TV, do a little housework perhaps and enjoy breakfast in peace by myself. The other Sunday, peace and tranquilly was achieved and I was able to make my favourite omelette/frittata (not quite sure which one it is, please decide for yourself after reading the recipe.)
Spicy Sunday Morning Omelette/Frittata
- Half an onion, chopped finely
- 1 medium sized chili, chopped finely (with or with seeds, it depends on how hot you like it!)
- 2 eggs
- Ham, chopped into squares
- Chorizo slices (I just used the ones from the supermarket – they are OK for this and pizza toppings – not much else)
- Garlic and Herb cheese, broken up into rough chunks (I used Boursin but it’s up to you)
- Cheddar Cheese, grated (my favourite is Cathedral City– however I have a sample of Kerry Low Low Cheese to try now so expect a post about this soon)
- Salt and Pepper
- Dried mixed herbs (any you like really. I used Italian mixed herbs)
- Olive Oil
- In a frying pan, put in a glug of olive oil and fry the onion, chili and a small pinch of salt until softened.
- Meanwhile, break the eggs into a jug or small bowl, whisk lightly and add the dried herbs and some salt and pepper.
- Pour into the frying pan with the onion and chili and turn heat down to the lowest setting. Allow to cook until the eggs are set on the bottom
- Add your toppings. Chorizo and ham first, garlic and herb cheese and top with grated cheddar.
- Put under a preheated grill until cheese has melted and bubbling. I enjoy leaving the garlic and herb cheese in chunks, as it doesn’t melt completely then as it can be quite thin and runny once melted. Then serve and enjoy with a glass of orange juice.
That’s it for now. Short post this time but I will be back with another post soon, either involving cheese or a joint post with my friend Marie about cooking for a crowd.