Spicy Spinach & Cheese Omelette

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How lovely is it that the tables have turned and you are able to cook for your parents now. It was so lovely when my mum came to spend time with me last Friday and requested me to make her a spicy spinach and cheese omelette! She loves loves chilli, don’t know where I  get that from? 😉

So to heat up the flavours, I decided to shallow fry off the 2 chillies in the oil base.  This way the oil started to infuse the spicy heat and this then transferred itself to the whole yummy omelette!  Such a simple and tasty dish yet so satisfying.  Mum was happy and so was I!
Here’s to more foodie requests from our families for us to make for them!

INGREDIENTS

2 eggs
1/2 cup shredded spinach
1/3 cup grated mature cheddar cheese
1 green chilli finely chopped
1 tbsp milk
Salt to taste
1/3 tsp ground cumin powder
Pinch of turmeric powder
1 tbsp olive oil

METHOD

Heat the oil in a non stick frying pan on a low heat. Beat the eggs and milk with a fork. Add the rest of the ingredients and combine well

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Pour into the frying pan and still on a low heat let it set. Once set, place a lid or plate onto the pan so that the top of the omelette cooks in its own steam

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Wait a few minutes, making sure all of it is cooked through

Serve with some buttered toast and savour the spiciness!

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It Took A While…

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Omelettes in our family are so important! As are eggs!  I love cooking with them and maybe that’s why I love baking! Though I have yet to create some eggless baking recipes for our vegan friends…don’t worry I haven’t forgotten you..

My omelette story starts off when I was 5-6 years old and I remember being excited when Dad was at home first thing.  He did shift work so it was a great to see him and I knew we would be in for a treat!

He would wake up early and whilst we were getting ready for school, he would be busy making us omelettes.  Simply with egg a little spice and seasoning, rolled up with tomato ketchup inside!  A very fond memory! My brother made me cheese and onion omelettes with chips when I was pregnant…ooh how I craved them!!! And when my second baby came along, all I ate were omelettes again!!

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I yet hadn’t perfected my omelette until my Mum bought me my tiny tefal omelette pan!  Just one egg cooked in this pan came out so thick and fluffy…
So here it is my quick 1 egg cheese omelette.  Something sooo simple but something I want to share and record for my boys!

Have a beautiful day and I will see you tomorrow, much love D x

INGREDIENTS

1 fresh free range egg
1 tbsp milk
Grated mature cheddar cheese
Salt to taste
Pinch of turmeric
⅓ tsp ground coriander & cumin powder
¼ tsp cayenne/paprika powder
½ tbsp olive oil

METHOD

• Preheat the olive oil in a small frying pan on a low heat

• Crack the egg, add in the milk and with a fork whisk to combine

• Throw in the cheese, season and spice with the rest of the ingredients and whisk until it foams a little

• Gently pour into the frying pan.  Let it set and then flip over with a spatula.  Cook for a couple of minutes and it should have risen and will be all fluffy

• Plate up and enjoy on its own with ketchup like me or as a sandwich filling!

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Sautéed Vegetables Transformed = 2 Vegetarian Dishes!

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Still embracing our new diet, which we are quite enjoying as both my husband and I are seeing results and the weight is being shed, slowly but surely

We have really focused on our intake of fresh vegetables and protein. He has cut out pretty much all the carbs but yours truly hasn’t been able to do that. I have just reduced the amount! I’m sorry! I can’t live without bread and pasta!

Cous cous has become a great alternative, so that is what we had last night. Whilst I couldn’t resist making my boys a fluffy omelette using the prepared vegetables, which I must admit that I munched on too!

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It was like making one and getting another dish for free! It worked well in both dishes and I know I will be making this combination again very soon! Hope you enjoy it! Have a tremendous Tuesday! Much love D x

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INGREDIENTS

300g closed mushrooms sliced
180g fresh baby spinach
1 green bell pepper diced
1 tbsp olive oil
Pinch of dried red chilli flakes
⅓ tsp dried oregano
Paprika tp taste
Salt to taste
1½ cups dried couscous
2½ cups boiling water
½ vegetable stock cube

METHOD

• Prepare the cous cous by bringing to the boil in the vegetable stock, simmer for 5 minutes until the water has evaporated. Take off the heat and set aside. Separate grains with a fork

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• Heat up the oil with the red chilli flakes, add in the peppers, sauté until tender

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• Throw in the mushrooms, oregano and salt, combine well. Cook on a medium heat for 5 minutes then stir in the spinach. Let it wilt gently and cover for a few minutes. Take off the cooker and let the residual heat cook the spinach through

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• Serve the sauteéd vegetables along with the sauce it has released onto a plate of cous cous

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The sauteéd mushroom, spinach & pepper omelette

• Beat 3 large eggs till bubbly
• Stir in a dash of milk
• Season with just a little salt
• Add in 2 tablespoons of the spinach mix
• A handful of mature cheddar cheese…combine
• In a hot frying pan with a little olive oil, fry off your omelette, flip when the egg has settled on the first side. Both sides will be golden brown against the yolky yellow of the egg

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