I wish I could say I was a fabulous wife and cooked my husband this beautiful hot breakfast for Father’s Day. I didn’t. Instead, a few days earlier, my mum came over (as she often does), and she looked after the kids (as she ALWAYS does) while I cooked us lunch (as I sometimes do).
I wanted something quick and easy, so I was only going to use ingredients that I had in the fridge or pantry and my sister-in-law had just given me eggs from her chooks. So, eggs it was. I almost always have mushrooms and semidried tomatoes in the fridge and cheese in the freezer. These decisions were making themselves!
When I’ve only got my normal fermented bread available, and not my lupin bread, I try to look for toppings that will fill me up and keep me fuller for longer. Lupin bread on it’s own is a sizeable snack, you don’t need much to go with it because it fills you up so much (and tastes delicious when its hot out of the oven!). I knew I only had my normal bread in the freezer, so I decided to chuck some lupin kibble in my omelette. It gave a nice little crunch and gave me a low GI source that was going to keep me going for longer.
I grilled up some mushrooms in olive oil and probably ate about half while I was going – yum! Same as all omelettes, I mixed up the eggs, cream (can definitely substitute with milk, but cream tastes better) and cheese and chucked it into a medium-low pan. As it was cooking, I layered my ingredients on half of the omelette. When it was ready, I flipped it – and it worked! I love that feeling when these things work! You do really start to get a feel for when an omelette is going to flip well – start feeling the edges with your spatula and that will give you a pretty good indication.
I served it up with some homemade fermented bread and some baby spinach. Oh, and Mum’s homemade tomato sauce (a staple in our household)! It was yummy and SOOO good for you!
Kibble Omelette
Serves 1-2
3 eggs, lightly beaten
1 tbsp cream
1/4 cup cheddar cheese, grated
Salt and pepper
3 medium mushrooms, sliced
6 sundries tomatoes, slices
20g goat’s cheese
1-2 tbsp lupin kibble
Handful of baby spinach and toast to serve
Combine eggs, cream, cheddar cheese, salt and pepper in a bowl.
Heat a small skillet to a medium-high heat and grill mushrooms in olive oil.
Reduce heat on pan (can wipe out with cloth/paper towel) and add egg mixture.
Cook for 7-10 minutes and add remaining ingredients to one side of the omelette (see picture) – when egg mixture is mostly firm and bubbling around the edges, flip one half of the omelette onto the other side.
Cook for another few minutes on each side (slightly press the omelette with spatula to check if raw egg is coming out).
Serve with baby spinach and toast.