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Posted by on 9 Nov 2009 in Recipes | 0 comments

Nomelette

Nomelette

No Sunday breakfast is complete without something containing eggs and oil. We discovered this little gem one morning using solely leftovers and random bits and pieces in the fridge.

You will need:

  • 3-4 eggs
  • Milk
  • Two handfuls of spinach
  • Some grated cheddar
  • 1-2 tomatos
  • Two handfuls of chopped mushrooms
  • 1 cake of feta cheese
  • Pepper
  • Salt
  • Paprika
  • Olive oil

First, clean and separate the spinach leaves, mushrooms and tomatos.   Chop the tomatos into smallish chunks and put them aside.   Put a pan on the stove over a med-high heat and throw in the spinach (be liberal, spinach shrinks to nothing!).   After a little while throw in the mushrooms and keep moving everything around with a spatula.   Throw in the tomatos and turn the heat down a notch.

Next, crack the eggs into a bowl, add a dash of milk, some pepper, some paprika and some salt.   Beat this with a fork until it is a consistent yellow colour (how would you describe pre-cooked scrambled egg?).   Pour the egg mix into the pan over everything that’s in there already and start stirring things around.   Crumble the feta cheese over everything, and keep stirring…   When your egg is just about done, sprinkle the cheddar over the top of the food and leave it to melt.

Once the cheese is melted to your satisfaction, dish this up onto a plate, drizzle lightly with some olive oil and serve!

Tip: Great for a morning-after-the-night-before!

nomelette

nomelette

Da Francesca
Bachelor Curry

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