Lazy-man’s omellette for one

Square-shaped omellette for one with tomato slices and a fork resting on the side of the plateI recently picked up a few new frying pans from our local Wal-Mart (my hubby works there, so please no flaming me for shopping at the Evil Corporation (TM)!). One of them was a little mini square non-stick pan:

At first, I wasn’t entirely sure what I was going to use it for, but it was cute and I thought I could at least use it for making grilled cheese sandwiches without wasting a larger pan. Well, next thing I knew, it was my new egg and omellette pan!

I started off by cracking a single egg into it in the mornings, frying that up (breaking the yolk) and serving that on an English muffin with a slice of cheese or even a mini-bagel, then running off to work with it, wrapped in wax paper and foil. That worked really well.

Then I came across one of those ‘egg beater’-style products. I forget the name brand, but I thought, “How bad can it be?” So I thought I’d give it a try. I used it instead of a fried egg. And you know, it worked out perfectly, so long as I folded it up (twice), or cut it into four pieces and layered it on a mini-bagel or two (as it puffed up quite a bit!).

Today, I tried something else: making a mini omellette for one. I call this a lazy-man’s omellette because I didn’t have to do any whisking, adding milk, etc. I just heated up the pan, put a little bit of butter in the pan (I could have used non-stick spray, actually), then poured in some of the liquid egg. Shortly after doing that, I added some finely chopped onion, finely chopped green pepper, a small handful of real bacon bits and about two tablespoons of shredded Monterey and cheddar cheeses. I topped all that with a bit of freshly ground black pepper.

Once it seemed to solidify and was puffed up, I used a spatula to gently fold it in half. I continued to fry it a bit longer until the bottom got a bit of colour (and I mean a BIT), then flipped it to cook the other side a bit and melt another tablespoon of shredded cheese on top. I then sprinkled a single pinch of salt over top, transferred all of this to a plate and added some thick slices of fresh, ripe tomato on the side, again with a little pinch of salt to bring out their flavour.

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