serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 4 eggs
- ½ cup grated cheddar cheese
- Japanese mayonnaise, sliced avocado, chilli crisp oil, thinly sliced spring onion, to serve
For the filling
- 20 g butter
- ½ small red capsicum, roughly chopped
- ½ small yellow capsicum, roughly chopped
- ½ small green capsicum, roughly chopped
- 200 g mushrooms, roughly chopped
- 2 celery stalks, finely chopped
- 2 small tomatoes, finely chopped
- 2 rashers shortcut bacon, roughly chopped
- 30 g baby spinach leaves, finely chopped
- Salt and black pepper
Instructions
- To make the omelette filling, melt the butter in a large frying pan. Add the remaining ingredients (except the baby spinach leaves) and cook, stirring occasionally, for 6 minutes or until softened. Stir the baby spinach through and cook for 1 minute, until just wilted. Season to taste with salt and black pepper, then remove the contents of the pan to a plate.
- Crack the eggs into a medium bowl and whisk well with a fork to combine.
- Return the frying pan to the heat, then pour in the eggs. Tilt the pan to cover the base with the beaten egg and cook on medium heat for 4 minutes, or until the omelette is just set. Spoon the filling into half the omelette, then sprinkle with the grated cheese. Drizzle with mayonnaise and top with the sliced avocado.
- Gently use two spatulas to fold omelette in half, then transfer to a large serving plate. Serve with chilli crisp, a sprinkle of spring onion and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
