Kitchen Kulture: Ultimate Breakfast

Don’t underestimate the power of an omelet; for it serves the purpose of a healthy breakfast, an in between meal snack, a light dinner, a yummy brunch item or simply a flavored comfort food dish to many!

The nice thing about omelets is that if you’re not a big fan of eggs, especially the yolk part, omelets give you the advantage of adding any & every favorite ingredient so that it tastes delicious at the end, while still keeping the harmony of all ingredients.

Like many nice stories about the origin of a dish, I was curious to know where omelets originated and yes they did come from France! Apparently Napoleon Bonaparte and his army were traveling through Southern France and decided to rest at a small town nearby, near Bessieres. The local innkeeper made an omelet for him, and he was taken away by it, so he ordered all the people to gather all eggs in town and prepare a huge omelet for him and his army the following day. Since then so many omelet versions came out, like Indian, Chinese, Spanish, Japanese, British, Austrian, Jewish, Indonesian… you name it!

My omelet here is just pure healthy comfort food that could keep you full for hours, whether served for breakfast, brunch or dinner.  The secret here is to saute the peppers really well before adding anything so they give a roasted flavor to the omelet, which is amazing.

RECIPE (serves 2):

4 Eggs

¼ cup milk

3 cayenne peppers diced (green, red and yellow)

½ cup chopped Parmesan & cheddar cheese

1 tbsp. Labne for garnish (You can use plain or oregano Labne)

Oregano, salt & pepper

METHOD:

• In a bowl, break the eggs; add the milk, salt, pepper and oregano.
• Drizzle a pan with olive oil and add all the peppers in and simmer till they get soft & cook.
• Add the egg mixture to the peppers and stir once till the omelet starts to cook at the ends.
• Wait for 10 minutes till it cooks more and the cheese while stirring it in the raw parts.
• After it has all cooked serve onto a plate and a dollop of Labne on top and sprinkle with oregano.
• Serve with toasted balady bread or toast.

Enjoy 🙂