the omelette guy's recipe book

7/28/2019 The Omelette Guy's Recipe book

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I have what some might say is a strange andinexplicable fascination for them. But then again,

eccentricity runs in our family, along with noses,

stockings and bathroom taps.

I made my first omelette not long after startingschool and I quickly learned that for a smoother

omelette texture, all the bits of shell must be out.

Before long I was making omelettes for every mealoccasion - breakfast, lunch, dinner and dessert!

But even back then, never would I have thought

my omelette making prowess would have seen merise to international fame! Today I travel far and

wide delighting crowds with my quick-as-a-flash

omelette making technique and I now even havemy very own recipe book.

Travelling with my trusty companions, Rover and

Chief (frying pan and whisk) leads us into almost

unbelievable situations. Fortunately though, we are

always able to feed ourselves.

Whether it is oysters in Bluff, asparagus in Hamilton

or kumara from up north, there are always two eggs

and two tablespoons of water handy.

Here are a few of our favourite ideas with a wee

story about each. The stories may be difficult for you

to swallow, but the omelettes certainly wont be!

Omelettes are my life!


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Yescurry, thatspicytemptationfromthesub continent.Anomeletteseasonedwithcurry,itseemedsorightandyetsodeliciouslynaughty.Thericeand

thebreastfilletwereobvious.Thewholethingwassoquickandeasy.

AnotherOmeletteGuyclassic!

RamSamisSuva

SurpriseOmeletteServes1

2size7eggs

2tablespoonswater

Saltandpeppertotaste

1tablespooncanolaorricebranoil

1teaspoonredcurrypaste

cupcookedrice

1choppedcherrytomato(optional)

1tablespoonchoppedcucumber

cupapplechutney

2-3cookedstripsochickenbreast*

Firstmixtherice, currypaste,cucumber,

chutneyandcherrytomatoestogetherinabowl.

1.Whiskeggs,waterandseasoningtogetherina

bowluntilblended.

2.Ina26cm(orsimilar)panheatoiluntilvery

hotbutnotsmoking.Pourineggmixture.

3.Useaspatulaoreggslicetopushthecooking

mixtureromtheedgetowardsthecentreo

thepan.Thentiltthepansothattherunny

mixturefllstheholeyouvemade.

4.Repeatedlydigholesandfllthemaroundthe

panuntilthemixtureisnolongerrunny,but

stillmoist.Takesabout20seconds.

5.Placethericemixtureontheletsideothe

omeletteiyourerighthandedandtherighti

yourelethanded.Thenoldtheunflledsideo

theomeletteovertheflledsidewiththespatula.

6.Setasidethespatula.Takethepa

ninyour

avouredhandandaplateintheother;tipthe

panupsidedownsothattheomelettealls

gentlyontotheplate.

7.Garnishandservewithcookedchickenstrips.

* For chickenstrips, cut achickenbreast into ourlengthways.

Nutrition Average

perserve

Energy(KJ) 2790

Protein 38g

Carbohydrate 57g

Fat -Total 29g

- Saturated 5.5gSodium 432mg


5/16

TheTaranakiToastie

Serves1

2size6or7eggs

2tablespoonswater

Saltandpepper

1tablespoonbutter,oilormargarine

2slicesbread,toasted1sliceham

1tomato, sliced

1.Whiskeggs,waterandseasoningtogetherinabowluntil

blended.

2.Ina26cm(orsimilar)panheatoil,butterormargarineuntilvery

hotbutnotsmoking.Pourineggmixture.

3.Useaspatulaoreggslicetopushthecookingmixtureromthe

edgetowardsthecentreothepan.Thentiltthepansothatthe

runnymixturefllstheholeyouvemade.

4.Repeatedlydigholesandfllthemaroundthepanuntilthe

mixtureisnolongerrunny,butstillmoist.Takes

about20

seconds.

5.Placethehamandslicedtomatoontheletsideotheomelette

iyourerighthandedandtherightiyourelethanded.Then

oldtheunflledsideotheomeletteovertheflledsidewiththe

spatula.Foldagainintoaquarter.

6.Setasidethespatula.Takethepaninyouravouredhandanda

platewithasliceotoastintheother;tipthepanupsidedown

sothattheomeletteallsgentlyontoasliceotoast.

7.Topwiththesecondpieceotoast.

Nutrition Average

perserve

Energy(KJ) 2083

Protein 27.6g

Carbohydrate 37g

Fat - Total 27g

-Saturated 12g

Sodium1607mg

Giventheearlystartandthecolddarknessthatmorning,youmightforgivemypoororganisation.Imaginemestartingtocookanomeletteandtoastingsomebread.EverythingisgoingwelluntilIlookaroundforaplateandnotoneistobefound.Well,unfazedandquickasaflashIgavetheomeletteanextrafoldandturneditontothefreshtoast.AnothersliceontopandthereitwastheTaranakiToastie!

Ialmosthadatearinmyeye;itwasveryhottoast,aproudmomentandanotherquickversatileomeletteidea.Ican,thelpthinkingofthatmorningwheneverIcookupthetoastieforthefamilyorfortheladstoenjoywhilewatchingtherugby.


6/16

It,sawellknownfactthatgiraffescan,t cook. Manythinkthisis because

theydon,thaveopposingthumbs, butthat,snotthereason.Itisbecauseoftheirverylongneckswhichprevent themseeingdowntoturnonthestove.

So,wecameupwiththisrecipeideaforHaroldtheGiraffeandall ofhismanyfriendsat LifeEducationTrust.Weloveit, andsodoesHarold.The

fact thatgiraffescan,treadrecipebooksmaybeanotherreasonthey

nevercook.

HaroldsOmelettinisMakes6 pinwheels

2 size 6 or7eggs

2 tablespoonswater

1tablespoon butterormargarine

1 - 2 teaspoonsberryjamorjelly

Icing sugar(optional)

1. Whiskeggs, waterand seasoning togetherin a bowl

until blended.

2. Ina26cm (orsimilar)pan heat butterormargarine

untilveryhot but not smoking. Pourinegg mixture.

3.Use a spatula oregg sliceto pushthecooking

mixturefromtheedge towards the centre ofthe

pan. Thentilt thepan so that therunnymixture fills

the holeyouve made.

4. Repeatedlydig holes and fillthem aroundthepan

until themixture is nolongerrunny, but still moist.

Takes about 20 seconds.

5.Carefullyslidethe omelette fromthe panand allowit to cool.

6. Spread withjam androll up. Cut

into pinwheel portions.

7. Dustwithicing sugar(optional).

Nutrition Average perserve

Energy(KJ) 1166

Protein 12g

Carbohydrate 5g

Fat -Total 24g

- Saturated 12g

Sodium 238mg


7/16

Featherston FluffyOmeletteServes 1

3 size 7 eggs, separated

Pinch salt and pepper

Canola or rice bran oil spray

cup flling -sliced or diced tomato

and red onion, chopped

resh herbs, grated cheese

1. Beat the egg yolks with salt and pepper.

2. Whisk the egg whites until sti then old into

the yolks, mix until blended.

3. Heat the oil in an ovenproo pan, pour in the

mixture and spread over the base o the pan.

4. Cook on low heat 2 - 3 minutes until mixture

is set.

5. Add flling and either roll up or place under a

preheated grill until golden on top.

Youcanimaginethescene:Here,smetheathleticOmeletteGuyinmybrightyellowsuitboundingeffortlesslyovertheRimutakarange.Alternatively,wecangowiththetruth.Here,sme,theOmeletteGuy,inmytrademarkyellowsuitallstained

andtorn,carryingsupplies.I,mnearexhaustionasIstaggerdownintotheWairarapaandofcoursemytrustypals,RoverandChief,areprovidingnohelpasusual.

Meanwhile,inmybrightyellowbackpack,allthatstaggering,fallingoverandrollingdownthehill

hadnearlyscrambledtheeggsIwascarrying.OncewereachedFeatherstonIwasgaspingforanomelette.CrackingthefirsteggopenIcouldhardlybelievemyeyes!Therewerefrothyeggwhitesthathadwhiskedthemselvesintopeaksandvoluntarilycombinedwiththeyolks.Whilstitisalmostunbelievable butgowithit,thisishowthefirstfluffyomelettewasborn!


Energy (KJ) 1427Protein 26gCarbohydrate 3.5g

Fat - Total 25g- Saturated 10g

Sodium 431mg


8/16

TheBigBluffOmeletteServes1

2size6or7eggs

2tablespoonswater

Saltandpeppertotaste

1tablespoonbutterormargarine

6oysters(BluorPacifc)

Lemonorlimehalves

1.Whiskeggs,waterandseasoningtogetherinabowluntilblended.

2.Ina26cm(orsimilar)panheatbutterormargarineuntilveryhot

butnotsmoking.Pourineggmixture.

3.Useaspatulaoreggslicetopushthecookingmixtureromthe

edgetowardsthecentreothepan.Thentiltthepansothatthe

runnymixturefllstheholeyouvemade.

4.Repeatedlydigholesandfllthemaroundthepanuntil

themixtureisnolongerrunny,butstillmoist.Takesabout

20seconds.

5.Placeoystersontheletsideotheomeletteiyoureright

handedandtherightiyourelethanded.Thenoldtheunflled

sideotheomeletteovertheflledsidewiththespatula.

6.Setasidethespatula.Takethepaninyouravouredhandanda

plateintheother;tipthepanupsidedownsothattheomelette

allsgentlyontotheplate.Servewithlemonorlimehalves.

I,mnotgoingtopretendI,veeverbeenanoysterfisherman.Onelookatmydelicatecomplexionandsofthandswouldexposethatuntruthandasyou,llbeawarebynow,alloftheotherstoriesinthisbookarestrictlytrue.

IhavebeentotheBluffOysterFestivalthough,agreateventandanexcellentopportunitytotryoutyourwarmcoat.Pure,delicious,naturalfoodsshouldn,tbemessedwithsothisrecipecallsforeggs,water,freshoysters,saltandpepper.Enjoyitasisoraddsomeoftheclassicoysteraccompanimentstotastesuchaslemonorlime,Worcestershiresauce,tomatoandcheese.

Nutrition Average

perserve

Energy(KJ) 1406

Protein 24g

Carbohydrate 1.5g

Fat -Total 26.5g

-Saturated 13gSodium 776mg


9/16

TheAlexandraOmeletteServes1

2size6or7eggs2tablespoonswater1tablespoonbutterormargarine(400g)canapricotsin

clearjuice,drainedcupquarkornaturalyoghurtIcingsugartodust

1.Whiskeggs, waterandseasoningtogetherinabowluntilblended.2. Ina26cm(orsimilar)panheatbutterormargarineuntilveryhotbutnotsmoking. Pourineggmixture.3.Useaspatulaoreggslicetopushthecookingmixtureromtheedgetowardsthecentreothepan.Thentiltthepansothattherunnymixturefllstheholeyouvemade.4.Repeatedlydigholesandfllthemaroundthepanuntil

themixtureisnolongerrunny, butstillmoist.Takesabout20seconds.5.Placeapricotsontheletsideotheomeletteiyourerighthandedandtherightiyourelethanded.Thenoldtheunflledsideotheomeletteovertheflledsidewiththespatula.6.Setasidethespatula.Takethepaninyouravouredhandandaplateintheother;tipthepanupsidedownsothattheomeletteallsgentlyontotheplate.


Energy(KJ) 1707Protein 19gCarbohydrate 17g

-Sugars 17gFat -Total 29g -Saturated 15gSodium 274mg

Someofthefineststonefruitinthe

worldcomesfromCentralOtago.

Rover,ChiefandIwereearninga

fewdollarspickingstonefruitsomeyearsago;notthattheyareactuallyverygoodatpickingstonefruit,oranyfruitforthatmatter,they

,rereallyjustalongfortheride.We

,dbakeourselvesinthehotsunwhichiswhyIstarted

wearingayellowsuit totaketheattentionawayfrom

myglowingface.

Sincethosetimes,grilledstone

fruithasbecomeafirmfavourite, andofcourse, the

omeletteistherightfulplacefor

everyworthyfood.


10/16

TheOmeletteGuyandMollyMalonearenotrelated,althoughwebothsingandloveshellfish.Idon,tevenownawheelbarrow.IdidhaveoneoncebutIthinkImusthavebeenallergictoit;IkeptbreakingoutinasweatwhenIpickeditup,andsoIsoldit.

Well,Rover,ChiefandIhavebeeninvolvedinrakingcocklesfromOtagotoWhangarei,whataloadofmolluscs!It,shardworksounderstandablyweweren,tinvolvedforlong.

WonderfulNewZealandshellfishteamsupbeautifullywithouromelettes.Cookthecocklesandmusselstoyourlikingandthenaddthemasafillingontheirownorwithredpeppers,baconortomato.

The Coastal Classic

OmeletteServes 1

2 size 7 eggs

2 tablespoons water

Salt and pepper

Minced chilli to taste1 tablespoon butter or margarine

- cup flling - cockles, mussels,

diced red pepper, bacon or tomato

1. Whisk eggs, water and seasoning (including chilli to

taste) together in a bowl until blended.

2. In a 26cm (or similar) pan heat butter or margarine

until very hot but not smoking. Pour in egg mixture.

3. Use a spatula or egg slice to push the cooking

mixture rom the edge towards the centre o the pan.

Then tilt the pan so that the runny mixture flls the

hole youve made.4. Repeatedly dig holes and fll them around the pan

until

the mixture is no longer runny, but still moist. Takes

about 20 seconds.

5. Place all o the fllings on the let side o the omelette

i youre right handed and the right i youre let

handed. Then old the unflled side o the omelette

over the flled side with the spatula.

6. Set aside the spatula. Take the pan in your avoured

hand and a plate in the other; tip the pan upside

down so that the omelette alls gently on to the plate.


Energy (KJ) 2892Protein 34g

Carbohydrate 2.3gFat - Total 28g- Saturated 12g

Sodium 543mg


11/16

ThePaihiaPestoOmeletteServes 1

2 size6or7 eggs

2tablespoons water

Salt andfreshlyground pepperto taste

1tablespoon oliveoil

1tablespoon pesto

mediumciabatta,toasted

tomato, sliced1 -2tablespoons grated mozzarella cheese

Freshbasil andtomato forgarnish

1.Whiskeggs, waterandseasoningtogetherinabowl

until blended.

2. Ina 26cm (orsimilar) panheat oiluntilveryhotbut not

smoking. Pourinegg mixture.

3.Use a spatula oregg slice to pushthe cookingmixture

romtheedge towards the centre othe pan.Then tiltthe

pan sothat the runnymixture flls the hole youvemade.

4. Repeatedlydig holesand fll themaroundthe pan until

the mixtureis no longerrunny,but still moist.Takesabout 20 seconds.

5.Place pesto inthe middle and old edgesin tocover.

6. Slidetheomelette romthepanonto the ciabatta.Add

tomato,sprinklewithcheese andgrill.Garnishwithresh

basil and tomato.

ere,s alittlesomething frommymeontheLigurian coastofItaly.

cturethebig mansion,fast speedat, beautifulyoung lady,theonderfulfood andwine, theesignerclothes. That,s right,weuldseeall ofthisfromthendows ofourcombivan.

musually theonewhoimpartselettewisdomandcreativity toronginghordes offans, buthereeGenoveseclaimtohavecomewith theirownomeletterecipe.

Hardtobelieve, butthey also lay claimto someotherKiwiclassics likepasta,pizzaandeven thelatte.


Energy(KJ) 3079

Protein 41g

Carbohydrate 35g

Fat - Total 48g

- Saturated 17g

Sodium 1046mg

HoleintheRock,BayofIslands


12/16

It,sawellknownfactthatifyou,reworkingthehighcountryyouneedtotaketherightsuppliesinwithyou,whetheronhorseback,byhelicopteroronfoot.Youneedagoodfryingpan,alittleoil,someeggsandthenawholeheapofstufflikedogs,blankets,be

er,firelighters,whistlesetc.Ok,SouthernManandOmeletteGuyarenotthesameperson.Ifreelyadmitthatlambformelookslesswoollyandismuchlessactivethanthehighcountryversion.

Inhonourofthehistoryandpioneeringspiritthatmakesthiscountrygreat,theOmeletteGuyandSouthernMancombine,notina DancingWithTheStars,sortofway,but

topayasucculent,tendertribute.

TheHighCountry

RoastOmeletteServes2

2 size 7 eggs

1tablespoonmint sauce

1tablespoon choppedreshmint

1 tablespoonbutter, margarine oroil

1 lamb backstrap,chargrilledand roasted

1. Whiskeggs,waterand seasoningtogetherin abowl

untilblended.

2.In a 26cm(orsimilar)pan heat oil,butterormargarine until

veryhotbut notsmoking.Pourin egg mixture.

3.Use aspatulaor egg slice topushthecookingmixture rom

the edgetowards the centreothe pan.Thentilt the pan so

thattherunnymixtureflls the holeyouve made.

4. Repeatedlydigholes and fll themaroundthepan until the

mixture isnolongerrunny,but still moist.Takesabout 20

seconds.

5. Slidetheomeletteromthepan onto a plate. Placethelambat the edge o theomeletteandrollup.

6.Trim theedges,cut in haland serve withroastpotatoes,

steamed carrots, beansand gravy.


Energy(KJ) 1035

Protein 22g

Carbohydrate 1.6g

Fat - Total 17g

- Saturated 8g

Sodium 213mg


13/16

TheJafaOmeletteServes1

2size6or7 eggs

2 tablespoons coldcoee

1 tablespoonoil, butterormargarine

1 orange, segmented

2 - 3 tablespoons chocolate sauce

Icing sugartodust

1.Whiskeggs, waterand coee togetherinabowluntilblended.

2.In a 26cm (orsimilar) pan heat oil,butterormargarine until very

hotbutnot smoking.Pourin eggmixture.

3.Usea spatulaoreggslice to pushthe cooking mixturerom

theedge towardsthe centre othe pan.Then tilt thepanso

that therunnymixtureflls the holeyouvemade.

4. Repeatedlydig holes andfll themaround thepan untilthe

mixture isnolongerrunny,butstill moist. Takes about

20seconds.5.Place orangesegments andchocolate sauce on the let side o

theomeletteiyoureright handed andthe rightiyourelet

handed.Then old theunflledside othe omeletteovertheflled

sidewiththespatula.

6. Set aside the spatula.Take the pan in your

avoured hand anda plate in theother; tip

the panupside downso that theomelette

alls gentlyon to the plate.

HistoricallytheJafa(pronouncedJaaFaar)wereasimple,cavedwellingpeople.Theyenjoyedthebasicpleasuresoflife.Carefree,withfewpossessions,theywereoblivioustothematerialisticcravingsofothertribes.

Asimpledietofeggs,oranges,chocolateandfrothycoffeeprovidedthemnourishmentfortheirlaid backlifestyle.TheJafawasreveredbyallothertribesinthecountrywhowishedthattheytoowereasuninhibitedandwise.

We,vetakenthosesimpleingredientsandturnedthemintoalovelydessert.

NB:thisversionofJafahistoryisnotwidelyknownandmay

differfromotherversions.


Energy(KJ) 1758

Protein 13g

Carbohydrate 32gFat - Total 26g

- Saturated 6g

Sodium 197mg


14/16

BeinghalfIrish,halfWelshandhalfScottishmyself,itwasaneasyfriendshipthatIstruckupwiththechattyIrishman,O,Meara oneofthebubbliestcharactersI,dmetonmytravels.WewerediggingpotatoesinCounties.Chattingaway,wewere,wellactuallyO,Mearawasdoingmostofthetalking Icouldn,tgetawordinedg

eways.Hehadastaccatodeliverylikeamachinegunandhishandsmovedjustasquicklyashegatheredthetubersfromtheearth.Mymindstartedtodriftoffintodreamland,omelettedreamlandofcourse,andavisionofanewomeletteappeared,awonderfulnewomelettethatwouldbeeatenatparties.Peoplewouldchat,holdingadrinkinonehandandasliceofthePukeeO,Mearaintheother.Wild,exaggeratedstorieswouldbetold.Imusthavesubconsciouslybroughtpotatoes

intotherecipeandnameditaftermyleprechaun likebuddy.AmodernclassicbornoutoftherichpotatofieldsofPukekohe!

Nutrition Average

per serve

Energy(KJ) 415

Protein 3g

Carbohydrate 5g

Fat -Total 7g

-Saturated 2g

Sodium 3244mg


15/16

TheBayBBQFritterServes 4

1 cup four

1teaspoonbaking powder

teaspoon bakingsoda

Salt andreshlygroundpeppertotaste

3 size7eggs

cup milk

2 tablespoons olive oil

1cup drainedcornkernels

cupgrated courgette

Oil spray

1.Preheatthe hot plate onthebarbecue.

2. Sit thefour,baking powderand baking sodatogether

intoabowl,add the salt andpepper.

3. Beattheeggs andmilktogether, addtheoil andmix

intothe fourmixture.

4.Add the corn andcourgette.

5.Spraythe hot plate withalittle oil.

6.Placetablespoons othe mixture on the hot plate,cook

2- 3 minutes, turnandcooktheotherside.

7.Servewithsalad andatangytomato orred peppersauce.

Iclearlyrememberlying underatreeinthecornerofthepaddocksinking myteethintoa

freshlypickedcobofcorn.Ireallysavouredthemomentas themilkycornjuicedrippedofftheendofmy chin.

It was thenthat Isawacoupleofguys walkingmywaythrough thetallrowsofcorn.Beingasociable,generous spiritedsortofguy, Iinvitedthemtosharein thesucculent corn. Nowthis is wheretheafternoontookan unexpectedturn. Apparently,sotheysaid, ifI,dwantedtoenjoythecorn,Ishouldhaveboughtsomeandeatenit atanotherplace(I,vehadtoparaphrasetheircomments). Well,Ilearned mylesson;ifyouwanttoeat cornat thesideofapaddock, don,tdrawattentiontoyourselfby wearing abright yellowsuit.

Try this BBQrecipe, nomatterwhereyouget yourcorn, it,sdelicious.

ComeOnTheBay!

Nutrition Average perserv

Energy(KJ) 1185

Protein 10g

Carbohydrate 30gFat - Total 13g

- Saturated 2.6g

Sodium 261mg


16/16

Eggs have the highest quality proteinof all foods. Protein is important for celland tissue generation.

Eggs are a good source of Vitamin D.Few foods contain this importantnutrient. Vitamin D is vital to maintain

teeth, bones, the immune system andalso the absorption of calcium.

Egg yolk is a natural way of attainingVitamin E, a powerful antioxidant thataids in maintaining red blood cells.

Eggs provide folate, Vitamin B12 andhelp prevent iron deficiency.

Eggs, eaten on a daily basis, can add many essential

vitamins, minerals and nutrients to fuel your bodyand help maintain good health.

Egg yolk contains Zinc which helps thebody sustain a strong immune systemand is good for eyes and skin.

Egg yolk contains the antioxidantLutein which can help preservethe ageing eye against macular

degeneration.

Eggs contain Choline which plays anessential role in the development ofbrain function and memory.

For vegetarians and non-meat meals,eggs are a great alternative providingmany of the nutrients meat can.

For more egg facts, tips and recipesvisit www.eggs.org.nz

Produced by Eggs Incorporated, PO Box 109 707, Newmarket, Auckland, New Zealand. Copyright 2008

Any time is an egg time - and this new recipe bookexplores simple and innovative ways to use this wonderful

and versatile natural whole food - for a quick and easy meal.

Enjoy!

RRP $3 95 incl GST

Supporter of

the omelette guy's recipe book

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