Friday, December 10, 2010

Everything but the Kitchen Sink

The world never ceases to amaze me. I watched a programme the other day about the Giant Omlette Celebration that takes place every year in Louisiana. The history of the giant omelette dates back to Napolean who once order the small town of Bessieres to produce a giant omelette to feed his troops. The little French town upheld the tradition after the troops had departed, making a giant omelette every easter to feed the poor.

I'm not a big fan of omelettes, too eggy for my liking. But done properly and filled to burst with ingredients I can be pursuaded to eat a plateful or two. So this idea of throwing everything but the kitchen sink in greatly appealed to me.


6 eggs
6 tblsp milk
1/2 tsp salt
1/8 tsp pepper
100g cubed cooked ham
1 green bell pepper, chopped
100g chopped mushrooms
1 onion, chopped
2 slices crisp bacon, crumbled
200g grated Swiss cheese
3 tblsp butter


1.In a mixing bowl beat together the eggs with the milk, salt and pepper until smooth and foamy
2.In a separate mixing bowl combine the ham, pepper, mushrooms, onion, bacon and cheese, mixing throughly
3.In a large frying pan melt the butter
4.Pour the egg mixture into the pan and reduce to a medium heat
5.As the eggs begin to set left the edges with a spatula and let the uncooked egg flow to the bottom of the pan
6.Spoon the ham mixture into the centre of the omelette
7.When the eggs are set but still moist, loosen the edges of the omelette and fold over
8.Slide the omelette onto a plate

Serves : 2
Preparation time : 5 mins
Cooking time : 10 - 15 mins

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