Alpha Works Omelette

Use my special way for omelettes.

This filling omelette has it all, from sausages, to veggies, to bacon. You can use any ingredients you want.

You can't go wrong with Chef’s omelettes.

I have my own special way of making omelettes. I learnt this way to make omelettes working in a popular cafe and adopted it. I used a Salamander grill there. It's an oven-like appliance used for grilling, broiling, glazing and toasting. The name Salamander comes from a mythical beast that lived in fire and could control fire.

Recipe

Makes 1 Serve

Ingredients

Eggs 3 if larger, 4 if medium/small

1/2 Chorizo

1 German Otto Wurth Frankfurt

1 Button Mushroom

1/4 Zucchini

1 Tomato

1/4 Spanish Onion

1/8 capsicum (Pepper)

8 slices Olives, any variety

1 handful Baby Spinach

1 rasher (slice) Bacon

100 grams Butter

1 Shallot

Cheddar, or any other cheese, to taste

Directions

Heat up some butter in a pan and add your chorizo. Cook until browned. Keep the butter and fat in your pan. This will add flavour.

On a paper towel, drain the chorizo.

Slice up the onion, capsicum (peppers), shallots and zucchini.

Slice the mushrooms into thick slices.

Roughly dice the tomato.

Slice the bacon thinly.

Crack the eggs in a bowl, then whisk your eggs until fully mixed.

Melt some more butter on medium-low heat to cover the pan.

Once it's almost melted, get the eggs.

Once melted, add your eggs.

Add the chorizo and press them in. Make sure you're fast adding your ingredients of your egg will cook before you add everything in.

Add the baby spinach and press them in.

Add the tomatoes and press them in.

Add the olives and press them in.

Add the frankfurts and press them in.

Add the zucchini and press them in.

Add the shallots (spring onion, scallions) capsicum (peppers), onion and mushrooms and press them in.

Add the bacon dices and press them in.

Add the cheese, press everything down.

Cook until the middle is only slightly runny, then place under a salamander (grill) or even in an oven.

Cook until the cheese browns up, and the centre is done (You may have to put it back on the stove).

With a spatula, move the spatula underneath and unstick any parts that might be stuck, then slide it onto your plate.

Then done. Enjoy!