May 12, 2015

It's Breakfast Time! Buttery Omelette Topped with Simple Stir Fry Veggies

Maybe seeing Rihanna's yellow gown at the Met Gala this year inspired this recipe? 

Let's put the critics aside for the scrambled eggs-like dress, I do applause for her decision in choosing an actual Chinese designer for this year's theme - China: Through the Looking Glass. Rihanna found the designer online and the gown took two full years in the making, hand stitches in every detail, I think she's the one who truly embraced the topic of the night.

Well, I'm no expert on dresses and the whole fashion thing, but how about a buttery omelette that hitches a ride on this recent hot entertainment topic?

Buttery omelette topped with simple stir fry veggies -

Ingredients (for 1 to 2 portions)?

  • 6 small eggs or 4 large eggs
  • 2 tablespoons unsalted butter
  • 1/8 teaspoon salt
  • 1/2 tablespoon of drinkable water 

  • 6 button mushroom
  • 1 small zucchini
  • 1 ripe tomato
  • 1/3 onion
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon smoked paprika


Peel and dice the onion to small cubes. Peel and chop the zucchini to small cubes. Remove the stem and seeds from the tomato, chop the remaining to smaller cubes also. Discard the very bottom stems from the mushroom and chop the remaining into smaller pieces. 

Break the eggs into a big bowl, add in 1/8 teaspoon of salt and about 1/2 tablespoon of water. Beat well and set aside for later use.

Put the butter to a nonstick pan and turn to medium heat. Make sure the melted butter evenly coat the bottom of the pan. Pour in the egg mixture and gently stir the mixture to prevent any edges from browning too soon. We rather had under-cooked eggs rather than tough scrambled eggs. When the mixture looks about 60% done, transfer onto a plate and the remaining heat will continue to cook the egg mixture a little bit longer.

Clean the pan with paper towel. Drizzle about 2 tablespoons of olive oil to the pan and turn to medium high heat. Add in chopped onion along with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook till the onion turns translucent, add in diced zucchini and mushroom.

Give it a quick stir and cook till the zucchini and mushroom softened a little, add in diced tomatoes and smoked paprika. Mix well, taste and see if more salt is needed.

Scoop the stir fry veggies over the buttery eggs. Complete the meal with toasted bread or freshly squeezed juice! 

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