a

Menu

    Onion and mozzarella omelets

    Onion and mozzarella omelets

    Serves 2 • 1 very large red onion (about 1 lb.) • 3 Tbs. olive oil • ½ tsp. salt • ½ tsp. crushed dried red chilis • ¼ tsp. oregano, crushed • black pepper to taste • 3 oz. mozzarella cheese, grated • 4 eggs • salt and pepper to taste • butter for frying 1. Peel the...
    Avocado omelets

    Avocado omelets

    Serves 2 • 1 medium-sized ripe avocado (about ½ lb.) • 1½ Tbs. mayonnaise • 1 tablespoon of fresh lemon juice • 1 Tbs. finely chopped red onion • salt • fresh-ground black pepper • 4 to 5 eggs • 2 to 3 Tbs. butter Optional garnish • sour cream and Mexican hot sauce 1....
    Tomato omelets provençale

    Tomato omelets provençale

    Serves 4 to 5 • 2¼ lbs. tomatoes (about 8 medium-sized) • 1 tsp. salt, and more to taste • 1 medium-sized yellow onion • 2 cloves garlic • 3 Tbs. olive oil • 2 bay leaves • ½ tsp. dried basil, crushed • ½ tsp. dried tarragon, crushed • 2 Tbs. chopped fresh parsley • 5...
    Cheese and chutney omelet

    Cheese and chutney omelet

    • ¼ lb. fresh white farmer cheese • 4 Tbs. preserved chutney • 4 to 5 eggs • salt to taste • fresh-ground black pepper to taste butter 1. Crumble the cheese coarsely. Spoon out the chutney (you can use a little more or less, depending on how spicy it is), and if it...
    Potato and zucchini omelets

    Potato and zucchini omelets

    Serves 2 to 3 This is one of my favorite omelets. It’s quick to prepare and makes a hearty, satisfying meal for any time of day. Try it for one of those 4:00 A.M. breakfasts after a night of serious partying, or else for the 1:00 P.M. brunch the next day. • ½ lb....