Super easy and delicious protein omelette in 10 minutes!
Hi all, sorry that I’ve been MIA last week. I went to visit family in the Lakes (Windermere) and enjoyed country living for a long holiday weekend. My impressive parents-in-law took us on a serious hike to Helvellyn, both fit seniors really showed us up. Honestly, I was quite terrified with looking downhill while trying to survive rock climbing towards the top of the mountain. Nevermind the acrophobia part, I was thankful that my husband dragged us all out and will totally do it again in the near future. 🙂
We indulged a few very good cheeses in the Lakes, the Red Fox (red Leicester) cheese really blew my socks off. It was nutty, creamy and flavorful. I can imagine this would be very good in a mac n’ cheese (more like gourmet style). My husband liked the Greenfield Lancashire cheese. After having a cheese eating marathon in the Lakes, we finally made a stopover at our local cheese shop in Seven Dials (Covent Garden) yesterday, we bought some other similar cheeses from the same area. Obviously, it would be so wrong to not buy any charcuterie meats to go with them. Along came in our charcuterie meat selection, we have chorizo, salami and prosciutto.
You see where the story begins, right? Having a bit of lazy Sunday, we made a brunch omelette with mushrooms, chorizos and topped it with some herbs from my terrace garden. Some herbs needed a serious haircut, so it worked out quite well. Like I said, we are having a lazy Sunday so I didn’t bother prepping to record a video. Sorry about that. This recipe literally took no more than 10 minutes (including beating eggs).
- 4 eggs
- 7 mushrooms (slice them)
- 10 slices of chorizos (slice them)
- 1 pinch of salt & pepper
- 1 tablespoon of olive oil
- 1/2 tablespoon of milk
- 1 bunch of herbs (chives, parsley)
- slice mushrooms
- slice chorizos
- cut herbs
- beat eggs in a large bowl
- add salt & pepper and milk in eggs
- continue to beat eggs until light
- drizzle olive oil into pan
- fry chorizos and mushrooms for 3 minutes
- add eggs to the pan
- add half of the herbs onto top
- cook for 3 minutes
- flip the omelette over
- cook for an additional minute
- top the omelette with herbs
- done and serve!