 The unusual suspects Use your omelette pan or any other suitable pan. Line with Non-bleached Parchment or Greaseproof paper. Cut a round out, making sure that the sides are much taller than the sides of the pan. You can also use cake liners. I am giving you here, a recipe for an Onions and Mushrooms omelette with Sage, Parsley and Rosemary, to serve 2–3. Place the pan on low-to-medium heal with 1Tbsp of Coconut Oil (or Rice Bran Oil), and melt onions gently with rosemary. Keep the sides of the parchment paper away from the flames. Bring the heat to Medium and add 1–2 handful of chopped Mushrooms. Fry gently. Break 4–6 Duck eggs directly in the pan, and quickly mix with the Onions and Mushrooms mix using a fork. Cook gently over low-to-medium heat, with lid on if you want to make it a quick and easy affair, or place under the grill in oven. Once cooked, sprinkle Chopped fresh herbs, slide onto chopping board, cut and serve by sliding from Parchment paper. Wipe Chopping board clean, and sanitise if you made a bit of mess. Wash Fork and Knife. (I would suggest not reusing the same fork you have used to beat the raw eggs with!) Thank you Alan for forwarding pictures of your own interpretation of the dish. Very Well done! And no one to complain about washing up...
2 Comments
Alan C.
9/9/2016 07:33:57 pm
I am going to try making your omelette tonight for dinner.
Alan C.
9/9/2016 07:54:56 pm
I should have used another egg.... and follow the recipe. Leave a Reply. |
It is all about FOOD!!!™ This Blog offers an easy-to-read condensed descriptive of food groups, nutrients such as Minerals, Vitamins, Fat, Proteins and Carbohydrates, and their essential role the way nature intended, including their interactions on our body, and systems; nutrition; cooking processes; up-to-date listing of world news with major impact on food and consumers; comprehensive review of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices. AuthorOlivier is a Michelin-Star trained chef, a leading lecturer on the UK-first Natural Chefs and Vegan Natural Chefs, and a registered Naturopath and qualified Nutritional Therapist, embracing fully his passion for good food and healthy eating. 
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