Saturday Omelettes

Great for a lazy morning

Great for a lazy morning

Scotty and I usually take advantage of Saturday mornings by sleeping in and cooking breakfast together.  We linger over coffee and the weekend Times newspaper.  It’s become a bit of a ritual for us.  Following breakfast we make our way up to school to get work done, but we do savor our Saturday mornings.  Breakfast usually consists of some variation on the omelette below.  If I’m feeling especially extravagant, my omelets consist of sauted mushrooms and creme fraise.  But, in case you haven’t notice from the previous posts, I’m tossing out the heavy, rich ingredients (so much more acceptable in the winter months) in favor of lighter flavors.  

Saturday Morning Omelettes for Two

While the ingredients below are for two, they’re easily multiplied for more!

  • 4 free range eggs (they really DO taste better)
  • milk
  • ground cayenne
  • salt
  • fresh ground pepper
  • 1/4 onion, sliced
  • 1 leek, light green and white parts thinly sliced
  • 1 sweet red chili pepper, thinly sliced
  • 1/4 red bell pepper, thinly sliced
  • couple handfuls spinach leaves
  • crumbled feta cheese
  • 4-5 tablespoons plain yoghurt, stirred
  • 6-7 grape tomatoes, diced and tossed with a little salt

In a bowl combine eggs and some milk which makes them nice and fluffy.  Whisk together until well mixed.  Season with cayenne, salt, and pepper.  The measurements here will all depend on personal taste.  I like to add a good dash of cayenne – it gives the eggs a little zip!

Eggs with milk, cayenne, salt, and pepper

Eggs with milk, cayenne, salt, and pepper

Next take your onion, leeks, and red chili and saute in a little olive oil.  You can add the red bell pepper at this point but I like to add it a little later.  While those are cooking be sure to stir often.

The veggies that will end up in the omelette.

The veggies that will end up in the omelette.

Saute the onions, leeks, and chili peppers in a bit of olive oil.

Saute the onions, leeks, and chili peppers in a bit of olive oil.

Saute until tender-crisp and add red bell peppers.  Once the red bell peppers are also soft, add a couple handfuls of spinach on top of the hot ingredients.  Be sure your heat isn’t too high here, you want it warm enough to steam the spinach but not hot enough to burn the other ingredients.

The spinach quickly wilts.

The spinach will wilt pretty quickly.

Once the spinach has begun to wilt you can go ahead and mix it in with the other ingredients.  Sprinkle with a little salt.

Mixing up the veggies.

Mixing up the veggies.

Remove the veggies from your pan and set aside.  Take still hot pan and add a bit more olive oil to ensure your eggs don’t stick and pour in about half of your egg mixture.  Spread around pan and when eggs are just about done, put in your fillings: first the vegetable mixture, followed by a sprinkling of the feta.

Pile on the ingredients.

Pile on the ingredients.

Fold over omelette and let sit over warm heat for just long enough to allow the feta to begin to melt.  Place omelette on plate, drizzle with a little yoghurt and top with tomatoes.  Enjoy.

Great for a lazy morning


NB: A yummy variation on these is with roasted red peppers, fresh basil, mozzarella, and tomatoes.  Just exchange the chili for roasted red peppers and the feta for fresh mozzarella.  And the addition of a little crispy pancetta doesn’t hurt either 🙂

About Rebecca

Hi! After five years in Europe, I'm adjusting to life back in the US. I use this blog to record my adventures, post photos, organize recipes, and post about things that interest me.
This entry was posted in Cooking, Edinburgh, Life in Edinburgh, Recipe, Uncategorized and tagged , , . Bookmark the permalink.

4 Responses to Saturday Omelettes

  1. Your receipes are making my mouth water ! Puts my weetabix to shame, but then I was up the Pentlands at 8am today 🙂

  2. Mandy says:

    YUM!! Can we come to dinner (or breakfast) at your house?!!

  3. Rea Berg says:

    Hey Bec,
    Please keep this one for posterity. Not only is it beautiful but even though I just finished a lovely dinner, my mouth is watering!
    It reminds me of the exhortation to thank the creator, even in our kitchen, for all the beautiful panorama of color, textures, and flavors of the foods He’s created just for our pleasure. Thanks for reminding us with YOUR beautiful creation! Can’t wait to try it!

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