I got up late today, maybe in recognition of the lost nights of sleep recently - and maybe in preparation for a busy weekend ahead.
I was hungry, almost instantly. This is unusual for me, I usually take an hour or so of awakeness before the familiar pangs kick in.
So, there I was, in the shower, designing a brunch omelette. It may be the curse of amateur chefs like me to spend more time than is entirely healthy plotting a simple meal for one. Nevertheless, as the Imperial Leather swirled over my extensive body, I wondered how one might go about making the ultimate brunch omelette.
This was the result:
First, I beat two eggs together, with no added milk or water, but with some salt and pepper. I put that to one side and cross cut two large tomatoes, so that when I blanched them in boiling water, the skins fell off very easily.
I then removed the seedy bits of the tomatoes, so that I could chop the fleshy bits and use them in the frying stage. Once chopped, I seasoned the fleshy bits of the tomatoes with salt and black pepper. I kept the seedyj/uice bits of the tomatoes in a bowl, as shown above.
Here you see the chopped bacon and chopped red onions. Frying in a non-stick pan with no added fat. I have, at this stage, just added those chopped flashy bits of the tomato.
A lot of people add the cheese with the egg, but I like to crumble some cheese and add it first. This gives it chance to melt, an maybe just go a little bit cooked and frizzly.
Now, you see the egg in - I add it around the edge first, and let it creep towards the middle. Once the egg is in and starting to cook, I added the juicy and seedy bits of the tomatoes. I reckon this will add nice flavour to the omelette, and help to keep it moist.
Well, as you can see, I didn't make a great job of turning the omelette out, but the taste was delicious. It really was packed with flavour and very moist, yet with the odd frizzly bit here and there. Yummy.
Is it wrong to have a nice slice of marmalade toast and a mug of tea in my favourite mug afterwards?
After eating this marvellous feast, I wrote this blog entry.
Now it is now.