Omelettes & frittatas – delicious any time of the day
I’ll admit – I have always been an omelette lover. I remember early in life ordering cheese omelettes when my family and I would go out for breakfast. I remember learning to make them on my own in my early adolescent days. As I grew a bit older, and my palette became a bit more refined, I began to test out different ingredients to see how they worked together. I have a few favourites, but today, I want to share with you one that I made for my partner and I last weekend when we realized we had some extra ingredients from a meal earlier in the week that we didn’t want to waste.
It was Saturday morning, and we decided to take our time and make a delicious brunch – we had leftover chorizo sausage that hadn’t been cooked and that we wanted to use up. This excited me. I hadn’t made an omelette with sausage in a long time. It turned out to be delicious, so I highly recommend you continue reading so you can make it yourself sometime.
First, I sliced the sausage out of its casing and placed it in a large frying pan to cook. I made sure to break the sausage apart as it was cooking – you want to do this so you are left with ground sausage. Then, I cut up half an onion, some red and green bell pepper, and rinsed a few handfuls of spinach. Once the sausage was cooked, I added in the vegetables and allowed them to simmer and soften. I then added a sprinkle of salt-and-pepper.
Now, I know that a lot of people add their ingredients in the egg and then flip the egg over to make an omelette, but I have always done it a different way. I have to admit – I think it’s way tastier. I always add all of the ingredients first, then add the egg (in this recipe, I used four eggs), allowing the egg to coat the pan and find its way around the ingredients. Then, I cook it on low to medium heat to allow for it to cook through.
Once this is complete, I add the cheese. This time, I decided to go with an aged white cheddar, and I think it complimented the flavours of the ingredients very well. Normally, at this time, I would flip the omelette, but I decided it would be best to leave it in un-flipped state, out of fear that the weight of the ingredients might rip the egg. So, what began as an omelette ended up more of a frittata; both styles of these egg-based dishes are absolutely delicious, and they work as any meal of the day.
If serving for breakfast, serve with a side of homemade home fries, or some fruit. If served for brunch, lunch, or dinner, serve with a tasty side salad – a basic arugula, avocado, tomato salad works well, especially with a dressing made of olive oil, lemon juice, and garlic.
Shopping list:
- Eggs
- Chorizo sausage
- Red & green bell peppers
- Onion
- Spinach