Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
So, you are going to need laying hens for this one so that you can get fresh eggs. Sure, you can have laying hens in the back garden of your McDonald’s house but there you will be surrounded by thousands of other houses just like your own. More to the point, you will be surrounded by thousands upon thousands of people and when the rule of law breaks down they will steal your chickens, either because they want fresh eggs or because they fancy a roast chicken for dinner.
Me, I’ll be living in the middle of nowhere. Sure, the marauding middle class masses will eventually find their way to me. Still trying to figure out how to deal with that problem. I’m thinking that I need to bond together with my neighbours who are living out in the wilds. Some of them will definitely be farmers so they’ll likely have shotguns and be used to using them for hunting. This makes me think that they may not be adverse to killing the occasional would be food thief.
- 3 medium eggs
- 2 bottled green chillies
- 1/2 (14 oz / 450 gram) can diced tomatoes
- 1/2 (14 oz / 450 gram) can chopped mushrooms
- 1 Tbsp onion flakes
- 1 tsp coriander
- ¼ tsp ground black pepper
- ½ tsp salt (adjust to taste)
- Butter if you have it, if not oil
- In a bowl, beat the eggs. Chop the chillies finely and add them to the beaten eggs.
- Put the diced tomatoes in a small pan and add all other ingredients except mushrooms.
- Heat the tomato mix on low so that the tomatoes are ready when the omelette is ready.
- In a small non-stick frying pan, heat 1 tablespoon of the butter or oil over a medium heat.
- Add the egg mixture to the pan and stir softly until the eggs are set and the omelette firm.
- Put a layer of mushrooms on the omelette and fold it over to warm mushrooms for 2 mins.
- Serve the omelette and pour tomatoes around the plate to complement the spicy omelette.