Omellette with a Garlic Twist
Garlic! Penicillin of the poor. Nature's antibiotic. The cook’s secret to health and exotic flavour. This morning I really made a fantastic omelette with a garlic twist.
- 2 slices cheese, or about 1/4 cup of grated cheese
- 2 eggs
- 3 slices onion, diced
- 1 Table spoon milk
- 3 twigs parsley
- dash cayenne powder, to taste
- enough pure olive oil
- pinch of salt
- Prepare cheese by removing from refrigerator and having it ready to add to the pot. Heat frying pan and add olive oil. Break eggs into mixing bowl. Whisk eggs with garlic and onion. Break up one of the twigs of parsley and whisk in mixture. Adding the milk gives the omelette a lighter texture. While beating add a pinch of salt and a dash of cayenne powder.
- Pour mixture into frying pan. Quickly add cheese and use spatula to curve the ends of mixture to cover the cheese. When one side is lightly fried (about one minute) gently turn omelette. Remove from pan to breakfast plate. Garnish with two twigs of parsley and ketchup.
Now we know that cheese is not a friend of perfect health so eat sparingly of cheese. A week or two per month at most. And your breakfast main course should be preceded by water and fruits.
Enjoy your omelette with a garlic twist with your favourite breakfast staple; on the morning in question I was blessed to partake of Nation Time Hi-Protein Soy Loaf.