Tag Archives: omelette recipes

Eggs, the Student Staple?

Eggs, the student staple?

As many youngsters embark on life at university, full of excitement and anticipation, many parents will worry about their wellbeing and particularly if they are eating properly!

Over the years I have many phone calls from anxious parents asking for copies of the Dairy Book of Home Cookery to pack up along with the bumper packs of loo roll.

Though many are sceptical about students cooking, they may be surprised to know that many do.

My student-speciality was broccoli topped with chopped tomatoes and grated Cheddar (let’s hope student skills have improved since my day!)

There are several student cooking blogs, Facebook pages and even a dedicated website www.studentcooking.tv.

Uni-goers, of course, are always on a budget and for economical reasons (even if it is only to save more beer money!) home cooking may be essential. Eggs are the frugal cook’s best friend as they are so cheap yet versatile. They should grace any students’ fridge alongside the mouldy carrots and crate of lager.

Coincidently, this week is National Egg Week – so let’s celebrate the magic of the egg with recipes from www.wakeuptoeggs.co.uk or the 2012 Dairy Diary, from which this delicious omelette is taken.

 

Green Omelette from Dairy Diary 2012

Green Omelette
A delicious watercress omelette made in just 10 minutes

Recipe taken from 2012 Dairy Diary.

 

 

 

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Sweet Potato and Pepper Omelette

Sweet Potato and Pepper OmeletteA colourful vegetarian dish that is just as good served hot as it is cold. It’s good for a picnic, too.

Time 30 minutes
Calories per portion 321 Kcal
Fat per portion 18g of which saturated 4.2g
Serves 3
Suitable for vegetarians

Sweet potato 1 large, peeled, cut in half lengthways and then into 5mm (¼in) slices
Vegetable oil 1 tbsp
Red pepper 1, deseeded and cut into thin slices
Garlic 2 cloves, peeled and crushed
Eggs 6, beaten
Salt and freshly ground black pepper
Finely chopped parsley 2 tbsp
Finely chopped coriander 2 tbsp

1 Place the sweet potato in a saucepan, cover with water, bring to the boil and cook for about 5 minutes until just tender. Drain well.

2 Heat the oil in a medium frying pan and gently fry the pepper and garlic for about 5 minutes until softened. Add the potato slices, and cook, stirring, for a further minute.

3 Pack the vegetables evenly over the base of the frying pan and pour in the eggs and plenty of seasoning. Cook the omelette over a gentle heat, pushing the cooked egg from the edge of the pan into the centre, until the egg is set all over – it will take about 10 minutes to set completely.

4 Preheat the grill to hot, and place the omelette under the grill, protecting the frying pan handle if necessary, to cook for 2–3 minutes to lightly brown the top.

5 Serve hot or cold, straight from the pan, cut into wedges and sprinkled with the chopped herbs. A green salad makes a tasty crisp accompaniment.

Cook’s Tip
The secret behind making a good omelette is to keep the heat quite low and allow the egg to cook gently so it doesn’t toughen and become rubbery.

Good Food, Fast Dairy CookbookRecipe taken from Good Food, Fast

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