Monday, February 6, 2012

Farmhouse Omelette


The farmhouse omelette recipe comes from a children’s cookbook I own.  It is filed under “breakfast” meals, but I feel it can also be made for a light lunch or supper.

This is another stable recipe that you can add ingredients to at will.  It is delicious to include chopped bacon and fried mushroom into this recipe.

The recipe serves 4, but I feel it is better suited to 2.

Serving suggestion:  Serve with warm buttered toast.


  • 25ml (25g – 2 tablespoons) Margarine
  • 1 small onion, peeled and chopped
  • Half a green pepper, de-seeded and chopped
  • 1 medium tomato, chopped
  • 4 eggs
  • 25ml (2 tablespoons) cold water
  • Salt and pepper
  • 50ml (1/5 cup) grated cheese


  1. Prepare all ingredients (chopping etc.)
  2. Beat together eggs, water, salt and pepper
  3. Heat margarine in a frying pan
  4. Add onion and green pepper.  Fry, stirring all the time for 2 minutes.
  5. Add tomato and fry for another 2 minutes
  6. Pour egg mixture over vegetable mix in the pan.  Cook until egg sets around the sides of the pan
  7. Switch on the top element of the oven. 
  8. Sprinkle grated cheese over egg mixture, place pan under the top element and cook until omelette is golden brown and cheese has melted (Leave the door open and any plastic outside the oven.
  9. Divide the omelette and serve.

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