Omelette for Breakfast

I love to cook. Really, really love being in the kitchen slicing away the colourful veggies, throw in some lovely spices and let the aroma fill the kitchen. Just the kitchen mind you; I get really annoyed when it crosses the boundary into the living room. Mom and I are not eggetarians, but my brother and sis-in-law are egg lovers. For a change, I decided that I will make Omelets for breakfast for them before I wrap up my holiday in Singapore.

I have made both eggetarian and chicken based dishes in the past for my non-veggie friends and have been told it is really good. I have never tasted it myself. So I have never had to be concerned, except of course the people who are going to have the dish!

Just to be on the safer side, I looked up You Tube for recipes. I found that one chef recommended adding sour cream to the eggs and beating it nicely before pouring it into the pan laced with a little butter. Another tip from another video recommended pouring the mixture from a corner rather than from the top for an even spread and adding a little water before beating the eggs to make it nice and fluffy.

My Omelet will hopefully include the following ingredients:

4 eggs (obviously)

Sour Cream

Grated Cheese

Green/Yellow/Red Capsicum for color

Onions sliced thin

Salt

Pepper

Water

Butter