• Loadshedding Omelette Dinner

    Who doesn’t love a good omelette? Try this quick and easy Loadshedding Omelette Dinner on a gas stove next time the power is cut off. It is packed with proteïns and vitamins.

    TOTAL TIME 10 minutes | SERVES 1

    INGREDIENTS

    2 Tbsp olive oil
    ½ Green pepper, sliced
    ½ Red pepper, sliced
    ½ yellow pepper. sliced
    Mushrooms, sliced
    2 Tbsp Worcestershire sauce
    3 eggs
    ⅓ cup milk
    Salt and pepper, as needed
    15g Slted butter
    3 Bacon rashers, fried
    ½ cup Cheddar, grated

    METHOD

    IN a heated pan, add oil and fry bacon and then set aside.

    IN the same pan, add vegetables and butter then saute until almost soft. Then season with salt and pepper. Pour worcestershire sauce and cook for two more minutes and set aside.

    IN a bowl, beat eggs then add milk and season with salt.

    ON medium heat, heat a non-stick pan then add butter to it. Add the egg mixture and allow it to cook without stirring.

    ONCE the eggs have cooked through, add bacon, sauteed vegetables and cheese on the half of the egg base, then fold  the other half to cover the stuffing. Cover the pan with a lid until the cheese melts, then serve,

    SERVE immediately.

    Loadshedding Omelette Dinner

    Dinner
    By Food&Home Staff Serves: 1
    Total Time: 10 minutes

    Who doesn't love a good omelette? Try this quick and easy Loadshedding Omelette Dinner on a gas stove next time the power it cut off. It is packed with proteïns and vitamins. 

    Ingredients

    • 2 Tbsp olive oil
    • ½ Green pepper, sliced
    • ½ Red pepper, sliced
    • ½ yellow pepper. sliced
    • Mushrooms, sliced
    • 2 Tbsp Worcestershire sauce
    • 3 eggs
    • ⅓ cup milk
    • Salt and pepper, as needed
    • 15g Slted butter
    • 3 Bacon rashers, fried
    • ½ cup Cheddar, grated

    Instructions

    1

    IN a heated pan, add oil and fry bacon and then set aside.

    2

    IN the same pan, add vegetables and butter then saute until almost soft. Then season with salt and pepper. Pour worcestershire sauce and cook for two more minutes and set aside.

    3

    IN a bowl, beat eggs then add milk and season with salt. 

    4

    ON medium heat, heat a non-stick pan then add butter to it. Add the egg mixture and allow it to cook without stirring.

    5

    ONCE the eggs have cooked through, add bacon, sauteed vegetables and cheese on the half of the egg base, then fold  the other half to cover the stuffing. Cover the pan with a lid until the cheese melts, then serve,

    6

    SERVE immediately.

    ALSO SEE: Loadshedding Chicken and Bacon Salad

    Loadshedding Chicken and Bacon Salad

     

     

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