Eggs are an important and versatile ingredient for cooking with many health and beautiful benefits as well.
Both the white and yolk of an egg are rich in nutrients - proteins, vitamins, and minerals. The yolk contains cholesterol, fat-soluble vitamins, and essential fatty acids.
The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron, and copper.
Here are two delicious omelette recipes to try this weekend.
Ingredients
Eggs
2 tablespoons chopped smoked salmon
1 tablespoon cream cheese, softened
Tablespoon finely chopped red onion
1 teaspoon reduced-fat milk or water
⅛ teaspoon ground pepper
Salt
1 teaspoon butter
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Method
Whisk eggs, milk (or water), pepper and salt in a small bowl. Melt butter in a small nonstick skillet over medium-low heat, tilting the pan to make sure the entire bottom is coated.
Add the egg mixture and cook for 1 minute without stirring. Add salmon, cheese, onion, and dill over one-half of the eggs. Cook for 1 minute.
Using a flexible spatula, lift the bare side to let raw egg from the middle flow underneath; you may need to tilt the pan slightly. Continue lifting in different spots until there's almost no raw egg on top.
Cook 2 minutes more. Using the spatula, flip the bare side over the filling, folding the omelet in half, and cook for 1 minute.
Carefully flip the omelet over and cook 1 minute more.
Serve immediately, garnished with pepper, if desired.
- Chilli cheese omelette
Ingredients
1 spring onion
a few sprigs of fresh coriander
2 large eggs
1 tbsp sunflower oil
½ -1 tsp chopped fresh red chili
25g mild grated cheddar
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Method
Chop the spring onion and coriander
Beat the eggs together with salt and pepper.
Heat the oil in a small frying pan and onion, coriander, and chili for two minutes.
Pour in the eggs and keep them moving until two-thirds have scrambled.
Settle the eggs back down on the base of the pan, scatter over the cheese and cook for about a minute until the omelette is just set and the cheese has melted.
Carefully fold the omelette using a palette knife and slide from the pan onto a serving plate.