How to Make An Omelet / Omelette?

Looking back at my pictures, tables for my guests or Sunday brunches, I clearly see that I am in love with eggs and omelets!! I know again there are a lot ideas, discussions about the health aspect of eggs, cruelty and lots of antibiotics into regular eggs. I choose mines from bio/organic sources and open air, free range ones and yes I pay extra for that and cut that budget from elsewhere as I truly love and believe the benefits of eggs. It’s up to your personal choice and how your body feels like when you eat it. Usually body gives the right reaction, listen to it carefully!

I eat eggs in all forms! From poached eggs…(Jamie’s Recipe is clear!) To eggs cooked inside the peppers, or some feta and parsley mixed and cooked in the oven inside the pepper, served with a mixed salad or or just plain one with black cumin seeds (could be chia or flax seeds as well) with salad as lunch.

Or on a Sunday, prepare a Menemen, a Turkish style omelette, where you first sauté 1 onion in 1 teaspoon of butter or olive oil, add peppers and keep on sautéing, add 1/2 cup of tomato puree or finely chopped tomatoes in the season, and then adding whisked eggs, salt&pepper and spices of your choice. Stir it occasionally and keep it moist and not overcooked. The best is when you make it with kids! Menemen is normally a summer delight with fresh ingredients from farmer’s market but sometimes we can not wait until then!

And lately, this is my favourite omelette, recipe from my friend Shazee, omelette with spinach, flax seeds and onion!

How to Make An Omelet?

  • For this, again sauté onions in butter or olive oil, add the chopped spinach, keep sautéing for about 5-7 minutes.
  • Meanwhile whisk eggs with 2 spoons of flaxseeds, my addition sometimes: 2 spoons of crumbled feta or cottage cheese and add salt&pepper to your taste.
  • Add the egg mixture on top of spinach in the pan and cook lightly both sides.
  • Serve with tomatoes and parsley et voila!

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