Miss Eggface is back!

Last time, I posted an oriental egg recipe. Now, I’m sharing one with ingredients that are hopefully more familiar and suited to the tastes of non-Asian Steemians like my friends @whatisnew @lexikon082 @curly-q .

I grew up eating savoury omelettes with chai poh (dried turnips) on an almost daily basis, but always with rice, and never on its own. Then I went to Shanghai for 6 months to do an internship and later spent another 6 months in Georgia, USA, on a student exchange.

During these 6-month stints of living alone overseas, I began to experiment with Western-style cheese omelettes as a meal replacement (students have to survive, don’t they?). This one is one of my favourite iterations. It’s hearty, delicious, and filling, but also not the healthiest. ;)

If you see the amount of butter I put in, you’ll understand why ;) Not to worry, you can always reduce the amount, just be warned it might not be as tasty.

Everything you need to make a Stuffed Cheese Omelette:

25 gm unsalted butter
2 gm fresh garlic clove, crushed
3 eggs (60gm each)
15ml full cream milk
1 gm sea salt
0.5 gm smoked paprika
20 gm red bell pepper, diced
20 gm green bell pepper, diced
20 gm mushrooms, thinly sliced
40 gm tomato, thinly sliced
25 gm ripe avocado slices
65 gm shredded gratin cheese (30-30-30 ratio of cheddar, gouda, and emmental)
50 gm bacon slices

How to make it:

Pan fry the bacon slices till they are crisp.

Set aside bacon on a plate lined with paper-towels.

Crumble the bacon into bits.

Heat butter and crushed garlic in a frying pan on medium heat till they are melted and coating the pan. Be careful not to let the butter brown. The trick is to slowly melt the butter.

While the butter is slowly melting down in the pan, crack the eggs into a bowl, add milk, salt, and smoked paprika and whisk vigorously to create bubbles.

Pour the egg mixture into the pan.

Once the thinnest layer forms on the bottom, scatter the diced bell peppers and sliced mushrooms on one half of the still-very-wet omelette. Arrange the tomato and avocado slices on the other half.

Next, scatter shredded cheese evenly over half of the omelette.

Crumble the bacon liberally over the cheese.

Then cover the bacon with more cheese.

By now, the omelette should be more or less set. If not, wait till it is. Then, slide the egg out of the pan, using the pan to fold the omelette over. I could kick myself because I forgot to take a photo of this step!!

Serve. Yum Yum!

Thanks for coming back to visit, Dear Reader. I made a heart out of diced and sliced vegetables just for you!! :)

If you liked what you read, please leave a comment, upvote, or resteem. If you enjoyed this series, you may click on the photos below to read my recent posts in this series. :)

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Food.is.love #7: Hearty German Schnitzels — discovered in an Unlikely Location

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Food.is.love #6: Miss Eggface Makes - a Fluffy Spotted Omelette

What is your favourite way to eat eggs?