Five Fold Phatty Omelette
Author: Chef Jimi
GF, CF, Soy Free, Nut Free, Corn Free
- 2 Eggs, organic or free-range, lightly beaten
- 1-2 ounces of Non Dairy Cheese (small handful)
- 1 Tablespoon of Parsley, chopped
- 1 Medium tomato, chopped
- 1 Tablespoon of Olive Oil
- Salt and Pepper to Taste
- Large non-stick pan or table-top griddle
- Rubber spatula
- Measuring spoons
- Small bowl for beating the eggs
- Chopping Knife
- Chopping Board
1. Make sure all the ingredients are prepped and ready to go because this dish goes fast once the eggs are in the pan.
2. Mix both eggs in the small bowl with your fork until combined and sprinkle a little salt and pepper to taste.
3. Roughly chop a handful of parsley. Roughly chop one medium tomato into small pieces. If your cheese is not already grated, grate a small handful.
4. Preheat a large non-stick pan or electric griddle over medium heat. Add the oil to the pan followed by the eggs creating a thin, even layer.
5. As the eggs begin to bubble and coagulate, begin to sprinkle the cheese, parsley and tomatoes over the entire surface of the eggs. With a rubber spatula turn the end of the eggs over itself creating layers, on the griddle you can get up to 5 layers, on a frying pan the omelette will probably be 3 layers.
6. Transfer to plate and Enjoy!
Makes: 1 serving
**The more surface area the better, which is why the griddle is great for this application.
**The parsley can be left out if the green color will be un-appealing.
**In the video, I used tomatoes that were dehydrated but fresh tomatoes or any other ingredients work well. The main objective is the technique of folding the eggs to create the fluffy layers.
Nutrition Information: Amount per serving (Serving Size 260g)
Saturated Fat 6.0g