What's for lunch today? Jamie Oliver's Tomato and Coriander Omelete. Well, the original recipe uses basil leaves, and since I do not have any basil leaves (my plant died!! so sad!), but I do have a big bunch of coriander leaves which I bought from the market this morning, so I used that instead. What can I say when it comes to omelete, an absolute favourite in my house. In fact, as I'm writing this post, my son is happily enjoying his meal right now.
Thinking of what to prepare for lunch can be a headache sometimes! Since I have some 2 packs of cherry tomatoes in my fridge, and a packet of cheddar cheese, JO's omelete is just perfect! No basil, no problem, just replace with coriander leaves instead.
I love cherry tomatoes, popped several into the mouth as I was cutting them. They are juicy and sweet and love the "burst!" when you bite into a whole tomato! The cherry tomatoes are stir-fried in a saucepan or skillet for a minute with a little bit of oil, Jamie uses a mixture of butter and oil, I omit the butter. Pour in the beaten eggs. And since the beaten eggs are already seasoned with salt and pepper, I omitted the salt in the tomatoes too. Cook until egg is set, but still slightly raw on the top, scatter some cheddar cheese and the coriander leaves over. Cook further for a short while till the eggs are set and the cheese melts, then slide the cooked omelete onto a serving plate.
There, a simple lunch of Tomato and Coriander Omelete, some cheese sausages, toasted bread and some greens is ready. This simple lunch puts a happy smile on my son's face.
That's not all.....
Cut a piece of the yummy omelete and place it on the toasted bread, spread with a generous serving of chimichurri (pesto), delicious! Post on the chimichurri coming up soon!
I'm linking this with "Cook Like A Star", an event organized by my baking buddy, Zoe from Bake For Happy Kids where the featured chef for this month of July, is Jamie Oliver. Head on over to Zoe's to see the delicious Jamie Oliver's yummies that everyone has made.
I'm sharing this too, with :
Recipe Box hosted by Bizzy Bakes
Tomato and Coriander Omelete
(Jamie's Food Revolution, by Jamie Oliver)
2-3 large eggs
sea salt and freshly ground black pepper
a pat of butter
a small handful of grated Cheddar cheese
a handful of basil (or coriander leaves)
a handful of cherry tomatoes
Crack the eggs into a mixing bowl with a pinch of salt and pepper. Beat well with a fork.
Pick the leaves off 2 or 3 sprigs of fresh basil (or coriander leaves) and roughly tear them. Cut a handful of cherry tomatoes in half and add to a hot frying pan with a small pat of butter, a drizzle of olive oil, and a pinch of salt and pepper. Fry and toss around for about 1 minute, then turn the heat down to medium. Add your eggs and move the pan around to spread them out evenly. When the omelete begins to cook and firm up, but still has a little raw egg on top, sprinkle over the Cheddar and the basil leaves. Using a spatula, ease around the edges of the omelete. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelete on to a plate.