Spinach and Radish Omelette

A quick breakfast on this Saturday morning.

Ingredients for the Omelette:

2 eggs

2 radishes, sliced

2 garlic cloves, minced

Spinach, sliced

Half a celery stick, thinly sliced

Fresh parsley, finely chopped

Soy sauce

Olive oil

Grated white cheddar cheese

Salt & pepper

In a medium hot pan, sauté the garlic and celery for about a minute and then add the spinach, parsley and radish. Sauté this for 2 minutes, add a dash of soy sauce, and remove from the pan after 3 minutes.

Rinse the pan, put it back on the stove on medium heat and add a teaspoon of olive oil.

In a bowl, whisk the eggs and add a pinch of salt and pepper. Remember that you’ve added soy sauce to the filling so you don’t want the finished product to be salty.

Pour the eggs into the pan. Just as the edges brown, put your filling in, one side. I don’t let the top surface cook through as I like my omelette juicy. Put the White Cheddar next to the filing and fold the omelette over. Leave in the pan for about 2 minutes then remove from the pan.

Ingredients for the Cheesy tomatoes:

Sliced tomatoes

Freshly chopped parsley

Grated white cheddar cheese

Olive oil

On medium heat, sauté the tomatoes in the pan with the parsley. I added no seasoning here.

Serve the tomatoes and put the cheese over them.

Pan fry the pork sausage. I like mine juicy inside so I start with frying it on high heat until it’s browned outside and then I lower the heat to cook inside.

I garnished with fresh parsley.


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