Recipes

Browse our Cookbook > Select a recipe... ----- BREAKFAST ----- Easy eggs benedict with ‘blender hollandaise sauce’ - easy as 1-2-3 EASY Waffles Eggs 3 Ways – Poached, Scrambled, French Toast Eggs Benedict Fluffy Cheese Omelette French Toast (sweet) French Toast with Prosciutto Scrambled Eggs Scrambled Eggs with Salmon ----- DESSERT ----- Cheesecake New York Style Meringues Orange Crème Caramel Pavlova Rice Pudding Sabayon Spicy Apple & Fig Ciabatta Pudding Spicy fruit bread and chocolate chunk bread and butter pudding Sweet Soufflé ----- DINNER ----- Hash brown potato cake with capsicum and corn Caesar Salad Capsicum and Egg Salad Capsicum Tart Chakchouka Chef’s Salad Chicken Donburi Classic Souffles Corn and Tuna Sweet Potatoes Crab and Camembert Quiche Crepe with Asparagus Crepe with Corn Crepe with Crab Crepe with Spinach and Cheese Crepes Egg & Antipasto Salad Egg Curry Egg Lasagne Egg, Bacon, Vegetable and Potato Bake FAST Fried Rice Ham and Vegetable Strata Hash Brown Potato Cake with Capsicum & Corn Herby bacon quiche cups Lemon Dijon Vinaigrette Lettuce, Pear, Blue Cheese and Walnut Salad Mee Goreng - Spicy fried noodles Moroccan Eggs Mushroom and Prosciutto Strata Oakhill Potatoes Pasta bows with broccoli ham and creamy wholegrain mustard sauce Pasta with Roasted Vegetables & Poached Egg Poached Egg & Lemon Couscous Salad Poached Egg & Potato Rosti Pumpkin and Onion Flan Quiche Quick and easy carbonara
- easy as 123… Salmon & Rocket Wraps Savoury Souffle Smoked Salmon Gateau Smoked Salmon Kedgeree Sudden Quiche The Best Bacon and Egg Pie Vegetable & Feta Rice Tart ----- FINGER FOODS ----- Aoli Curried Egg with Beef and Tomato Ham and Egg Blinis Sandwiches - Curried Egg and Avocado Sandwiches - Curried Egg and Pea Sprouts Sandwiches - Eggs, Herbs and Red Capsicum Sandwiches Pinwheels Stuffed Eggs ----- OMELETTES ----- 40 Second Omelette Chocolate, Pear & Ginger Omelette Feta and Spinach Omelette Fruit Omelette Flambé Hot Dog Omelette Japanese Rolled Omelette (Dashi-maki tamago) Omelette for the Diet Conscious Omelette Lorraine Paprika Spiced Kumara Frittata – Spanish Omelette Pizza Omelette Potato & Herb Omelette Smoked Fish Frittata Tex Mex Omelette Wrap The St Peter's College Marshmallow special Tuna, Potato & Parsley Omelette ----- SNACKS ----- Fast Fried Rice Cheesy Mushroom Quesadillas Egg and Lettuce Salad Cups French Toast Savory Lemon Honey Russian Egg Salad Scotch eggs Smoked Trout Frittata Squares Thai Curried Eggs

40 Second Omelette

Serves 1

Recipe by Howard Helmer

This is the easiest, fool proof, method to produce a great omelette

Ingredients:
2 size 7 eggs
2 tablespoons of water
Salt and pepper
1 tablespoon of butter, margarine or oil
Fillings of your choice e.g. sliced tomatoes, diced ham, chopped mushroom and grated cheese etc.

Method:
1. Beat eggs, water and seasoning together in a small bowl until blended.

2. In a 26cm non-stick pan heat the butter, margarine or oil until very hot - but before it starts to smoke. Pour in the egg mix (one standard soup ladle holds two eggs and two tablespoons of water).

3. With an inverted spatula quickly begin to tilt the pan and draw the edges of the mixture into the middle gently allowing the runny mixture to fill the hole. Tilt the pan as necessary to fill the holes created by the spatula with liquid egg mixture. Repeatedly 'dig holes and fill them' until the egg mixture no longer flows.
Your omelette should fill the entire pan and still be moist on top. This should take about 20 seconds. Be careful not to over cook the omelette so that it becomes dry. The moist egg will cook when the omelette is folded.

4. Sprinkle all of the filling on the left side of the pan (left handed people fill the right side)and fold the unfilled half of the omelette onto the filled half.

5. Setting aside the spatula and holding the pan in your right hand and a plate in your left hand, tip the pan so the omelette falls gently upside down onto the plate (left handed people use opposite hands).

6. Garnish.

(By sliding the omelette upside down onto the plate any tears or holes exposing the ingredients on the top of the omelette are now hidden on the bottom. The result is a perfect omelette in around 40 seconds.

For more than one serving, simply add a further 2 eggs and 2 tablespoons of water per serving into the bowl.

1. Omelette Fillings - Try using combinations of sliced ham, cheeses, sliced mushrooms, sliced green peppers, chopped onions, shrimp, cottage cheese, cooked bacon, cooked chicken, sliced black olives, salsa, apple pie filling, pecans, sliced tomatoes, spinach, dill, ranch salad dressing, dry white wine, etc.

Nutrition Per Serve Energy (KJ) 1739 Protein 21g Carbohydrate 6g Fat - Total 34g - Saturated 18g Sodium 414mg