Post 6. Recipe for "Everything" Omelet

So this is one of our staple foods for the weekend. It goes really well with home-baked bread.

"Everything" Omelet:

Servings: 2
Ingredients:
- Eggs - 4 (Organic preferred)
- Sour Cream - 2 Table Spoons
- White Ground Pepper - 1 teaspoon
- Red Peppers - 1/4th of a pepper
- Green peppers - 1/4th of a pepper
- Green Onions - 3 whole
- Green Chillies (optional) - 2 whole
- Tomatoes - 1 Large or 2 mediums
- Pre-cooked Ham/Sausages/Turkey (whatever meat you want) - 1/4 pound
- Imported Feta Cheese - 1/6 pound
- Corn Oil

Directions:
Step 1
- Cut all the veggies into small pieces - the smaller the quicker they cook.
- Cut the meat into portions of choice
- Cut the feta cheese into small 1/2 cm squares

Step 2
- Crack the eggs in a medium bowl, and whip them to a frenzy (until it foams and is evenly mixed).
- Dollop the sour cream into the bown and continue to whip until the sour cream breaks up and the small granules mix into the egg.
- Throw in the ground pepper and keep whippin' for about 3 mins at a high speed.
- Set aside

Step 3
(Careful, hot oil and cold water don't mix in a friendly fashion. If you burn yourself, it's not my fault)
- Heat a 12" heavy pan under high heat, and pour about 2 teaspoons of oil when hot.
- Wait for the oil to be medium hot.
- Turn down the heat to medium.
- Throw in the veggies and the meat - stir-fry until the meat is browning or the veggies are crinkling up - about 3 mins.
- Arrange the veggies and meat on the pan in a semi-circle on one half of the pan.
- Turn down the heat to 40%
- Grab the egg mixture, give it a quick whirl, and - this is key - SLOWLY pour the egg mixture on the veggies. Let the egg run around the pan to create a circle, half with veggies and half without.
- Let cook on 40% heat... take care to poke the egg mixture through often so the runny liquid on the top is also cooked. This should take about 3 mins.
- Take the feta and distribute evenly on the side with the veggies. Remember, you're not using any salt in this recipe, so your source of saltiness is the Feta!
- Once the mixture is not runny, turn off the heat.
- Carefully pry the bottom of the side that has no veggies/meat and flip up to cover the side that has the veggies. The flipped side should be a golden yellow/light brown color.
- You're done! You can cut in half and serve on breakfast plates of serve on a large dinner plate for a more intimate brunch!

Enjoy. Let me know if you try this out