Nigella Omelette for One
Serves | 1 Time | 10mins
This is one of my favourite, any time of day, quick feeds. If like me, you don't have a pan, you can use your Thermomix to steam this one up.
I'm a big fan of improvising recipes to suit what I have at home especially, for those lazy (or busy) weeks where grocery shopping has been skipped.
My recipes are there to give you ideas and inspire you to put your own spin on things.
Use any combination of herbs and spices, be generous. This is also a great opportunity to use up any left over veggies.
What you'll need
2 eggs
Dash of milk (optional)
Nigella seeds (black cumin) 1 tsp
Teff 1 tsp
Chilli flakes (to taste)
Lots of black pepper
Fresh rosemarry
1/4 sautéed onion (optional)
Small square of cheddar cheese (~40g)
4-6 Cherry tomatoes
Toasted bread and olive oil to serve
Baking paper (Thermomix users)
What to do
Sauté onions.
Whisk the eggs, milk herb & spices together.
Oil a non-stick pan, put on medium heat. Pour egg mixture in pan, add onion, cheese & tomatoes on top.
Cook until eggs are no longer runny.
Fold over, serve on toast drizzled with olive oil, garnish with rosemary.
What to do Thermomix
Sauté onions (Thermomix speed 1, 100c, 2mins).
Whisk the eggs, milk herb & spices together (Thermomix speed 3, 1 min)
Baking paper (enough to cover the base of the uppermost veroma tray)
Scrunch up the baking paper and wet with water. Wring out any excess water.
Add 500g of water to thermomix bowl.
Line the upper veroma tea with the baking paper, folding the sides over to create a barrier. Making sure to leave the vents on the side of the tray exposed. Place the veroma in position.
Add the egg mixture onto the baking paper. Add onions, cheese and tomatoes.
Cook omelette on speed 2, veroma, 7 mins.
Fold over, serve on toast drizzled with olive oil, garnish with rosemary.
