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5 eggs
1/4 tsp salt
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
1/4 tsp crumbled blue cheese, grated cheddar or fontina
2 green onions
1 small potato
2 tsp butter
Break 5 eggs into a bowl. Whisk in salt, pepper and cayenne. Stir in cheese and onions. Peel potato only if you wish. Cut into 1/4-inch- (0.5-cm-) thick matchsticks. They should measure about 1 cup (250 mL). Melt butter in a large, non-stick frying pan set over medium heat. When bubbly, add potato. Stir often until lightly golden, from 6 to 8 minutes. Reduce heat to medium-low. Stir egg mixture and pour in. Using a spatula, evenly distribute potato sticks. Cook, without stirring, just until edges of eggs are set, about 1 minute. Then gently lift up one side of omelette, tilt pan and let uncooked egg mixture run underneath. Once edges have set again, repeat tilting action until eggs are cooked as you like. Slide omelette onto a large plate and serve. Great with thick slices of toasted pumpernickel and sliced tomatoes.
Calories 217, Protein 13.6g, Carbohydrates 8.6g, Fat 14.1g, Fibre 0.9g, Sodium 479mg.
Dress up Easter brunch with simple additions. Serve bowls of papaya or melon to wake up the palate. For a buffet, have a choice of interesting fresh juices such as watermelon or passion fruit. Most egg dishes benefit from a dollop of sour cream, chutney or salsa or chopped fresh herbs. For a side dish try a 'breakfast' potato salad.