Omlette squomlet – gluten-free vegetarian (Serves 2)
To create a charming and refreshing egg dish, slightly promiscuous, with plenty of body.
A cast iron frying pan (no melty burny handle)
Some free range eggs (allow 3-4 per person)
A free range onion
Some small ripe tomatoes
Some (real) cheese
Anything else you like
Some butter and olive oil
Salt and pepper
Gluten free baking powder
Preheat grill on oven to 200 degrees C
Whisk some eggs in a bowl with salt and pepper, a blob of butter, and 1⁄2 teaspoon of baking powder.
Finely chop some onion, halve the tomatoes, quarter the mushrooms, cube some cheese, and sauté, on a low heat, in olive oil until pretty much cooked.
Add whisked eggs, throw chunks of cheese at it, and continue to cook until you think the bottom of the eggs are cooked (don’t burn ‘em but). You might see a few bubbles and the edges coming clear of the pan.
Now put it under the grill and cook the top. It will rise up majestically and turn a delightful golden brown colour. Stab it with a knife to make sure it is cooked in the middle.
A delicious, light and fluffy, egg dish suitable for eating hot or cold, day or night, rain or shine. Liquefaction of cheese results in drippage depicting sensual comportment.
In this recipe we have cooked some eggs. The addition of baking powder enabled us to achieve a lighter omelette. The elevation of the omelette was clearly dependent on the placing of the frying pan under the grill. Our result shows an omelette suitable for many different occasions.
A vegetarian gluten-free meal can be nice.
Submitted by “Peter NZ” as a great meal for us ulcerative colitis peoples.