When I’m feeling a rather lazy one of my go-to dishes to make is an omelette just because there are so may different ways you can have it. On this occasion I had it heavily seasoned with mackerel on the side.
- 2-3 eggs
- 1 teaspoon of milk
- Mixed herbs
- Sesame oil
- Olive oil
- Tinned mackerel
- Green peppers (or any colour or any colour of your choice)
- 1 small red onion
- Frying pan
- Preheat frying pan on a low heat and add olive oil.
- Crack and beat the eggs until yolk and white are fully mixed together.
- Add 1 tablespoon of milk and 1 table spoon of sesame oil and mix well.
- Then add a pinch of salt, pepper, mixed herbs and thyme to the egg.
- Once this is done, increase the heat on the stove to high and add egg mixture.
- After the mix has been added to the pan leave it until it begins to solidify.
- Turn over to cook the other side.
- I prefer my omelettes to be quite well done so I continue cooking each side on a high heat for a bout 7/8 minutes each.
- When the omelette is done I wrap it in cling film to keep warm as I prepare the mackerel.
- Using the same pan on a medium heat add some sesame oil.
- Chop the onion finely and add to the pan. Cook until soft and clear.
- Chop pepper into thin slices and add to the pan followed by the mackerel.
- As it’s all cooking add some thyme, mixed herbs and pepper. (or whatever herbs and spices you would like to experiment with it know you’ll enjoy)
The omelette should still be warm this point if it was wrapped well in foil. You can either add the mackerel on top of the omelette, folded in the omelette or as a side.