Today I’d like to share my favourite omelette recipe with you. It contains all of my favourite comfort foods all in one dish.  There is something about the combination of eggs (obviously), cheese, potatoes and mushrooms served with brown multigrain bread that makes me feel so much better, no matter if it’s a stressful day at work or a heated discussion.  Maybe it’s the high calorie value, the lovely taste or the high carb value or the fairly simple preparation, or maybe it is just all of the above, together at the same time? I’m unsure what reason you’d pick, but I’m happy to settle for the yummy flavour.

Ingredients:

• 2 medium to large size fresh eggs
• 2 slices of gouda cheese
• 1 – 2 medium sized potatoes, cooked and sliced (can also be left over boiled or baked)
• 1 handful of white (button) mushrooms
• 1 small onion or green spring onion, finely chopped
• a little bit of finely chopped garlic, to taste
• knob of butter, for cooking
• fresh herbs such as parsley and chives, chopped finely
• 4 plum cherry tomatoes
• salt & pepper, to taste

Method:

The first thing I’d make sure, is to ensure I have all my ingredients ready for cooking;  so I’ll have cooked and sliced my potatoes, peeled and diced the onion and garlic, sliced the mushrooms and cut the cheese in slices.

Take a soup bowl and break your eggs in this.  Mix with a little water or milk (what you prefer), and season with salt & pepper to taste.  I would also add in the chopped herbs at this point, so they will be distributed evenly throughout your omelette.

Once this is done, and your ingredients have been prepped, take a large frying pan and put on a medium heat. Now add your knob of butter and let this melt in your pan.  Once the butter stopped ‘foaming’ quickly add your garlic and onion, and sauté this for a few minutes till translucent.  Now add your sliced potato and onion and sauté till golden brown.  Still all ingredients well together.

Now poor the egg mix over your sautéed veggies and ensure that all the gaps between the different ingredients are filled.  I like to twist the pan around so the egg mixture captures everything in the pan and becomes the glue that holds all together.

Quickly add on the strips of gouda cheese and the halved plum cherry tomatoes. Cook under a lid till almost entirely set.  I like my eggs just a little slithery and just 98% set.

Poor carefully onto a plate and serve immediately with multigrain brown bread. Enjoy!