“I mean that for nearly three thousand years man has been searching for the lost Omelette. It’s not something to be beaten lightly. No one knows its secrets. It’s like nothing you’ve ever gone after before.” Indiana Jones - Raiders of the lost Omelette 1981
All Joking aside...
The humble Omelette is one of those dishes that inspire even the most amateur cook, if you have eggs, you have a meal!
We all find ourselves at some point during the week, staring into the back of the fridge like we are looking for Narnia, the Hanger Pains have set in, and you're kicking yourself because you didn't plan anything for dinner.
Keep calm and make an omelette.
This is a basic omelette recipe you can follow but also one that you can make your own. By that I mean, use this as a guide. Leftovers are not just "fridge furniture", you can treat them as new ingredients for something else. I am a big advocate for using up ingredients, leftovers and produce. It pains me to throw anything away, you may as well just burn your money, and if I have to discard food, I try to compost where possible. As I have worked in restaurants before, I know good kitchens will save and reuse as much as possible, but I have witnessed first-hand large amounts of perfectly edible food discarded merely because the label on the packet says it's not ok... I could go on about this, but maybe another time, in another post.
Let's get "Cracking."
Prep time : 25 min
Cook time : 10 mins
400g Thick Cumberland sausages (or any thick, lean, herby butchers style sausages)
125g Chestnut mushrooms (sliced)
150g Cooked chicken breast (cut into bite-sized pieces)
150g Taco seasoned cooked and shredded chicken
1 tsp English mustard
125g Mild cheddar cheese (grated/shredded)
1 Sprig of sage
Salt and Pepper
Lay the sausages out onto a baking tray, season with a pinch of salt and bake in the oven for 15-20 minutes at 180°C/356°F or until browned and cooked through.
Crack the eggs into a bowl, add the mustard and pepper then whisk vigorously! (*Tip - Don’t add salt to the eggs at this point as it will make your finished omelette rubbery - wait til the end to season)
Take the cooked sausages out of the oven, allow to cool and cut into bite-size pieces.
Heat up a large skillet or nonstick pan. Add 1/2 the butter and add the sage (roughly chopped/shredded). You want to fry the sage in the butter for a couple of minutes for it to infuse into the butter.
Once the butter has turned a slight brown colour, add the mushrooms and cook till they become soft and brown. Add the chicken breast, shredded taco chicken and sausages and let this heat through on a low flame or low setting if you are using an electric hob.
Turn on your grill/broiler/whatever you call the heating elements in the top of your oven and set it to high.
Add the rest of the butter to the pan, once the butter has melted add the beaten eggs to the pan and agitate them gently to form large curds. Once the eggs look like they are mostly set, season with salt and sprinkle over the cheese and place it under the grill to melt the cheese and cook the top of the eggs.
Apart from the cheese and butter, this is a pretty healthy omelette. This would be great if you are on a low carb, high protein diet or if you are one of those enthusiasts of picking up/putting down of heavy stuff (Bodybuilders) and the Ketogenic diet. Omelettes like this are very satiating and do a good job in making you feel full.
If you want to add a little more balance, add a good bunch of spinach or chopped broccoli.
Obviously, as this is a fridge raider recipe, you can be creative as you want with what you add to the Omelette but I highly recommend trying the mustard in the eggs and the Sage butter .