Culinary Adventures, Recipes
Comments 31

Freestyler in the Kitchen: Throw-together recipe #3


 fp-freestyler-omelette-021
Being able to chuck a bunch of ingredients together and create something delicious isn’t so much a skill as a way of thinking. When cooking, I enjoy getting creative, using recipes only for inspiration. I find sticking to recipes tedious and restrictive and always find myself deviating.

Understanding your own cooking style can help make your kitchen time more enjoyable and efficient. When I took Fisher & Paykel’s online quiz WHAT’S YOUR COOKING STYLE? I was branded the Freestyler. Find out what type of cooking style you have by taking the quiz quick here.

Thanks to Fisher & Paykel, I’ve created a series of throw-together recipes that celebrate the Freestyler approach to cooking. If you enjoy this recipe and this style of cooking, please check out the other recipes in this series.

fp-omelette-mushroom-021

Throw-together recipe #3

This is a easy, naturally gluten-free omelette for one that is good for any meal of the day. I make this style of omelette at least once a week and I like how each one can be customised without fuss. We’re not picky eaters, but given the choice, ‘The Koala’ will have bacon or sausage while I prefer hot smoked salmon. Buttery mushrooms is a great vegetarian option too.

fp-omelette-x4

Meats like sausage or bacon must be cooked before use and I like to arrange these on top at the end. Vegetables can be chopped, diced, or sliced – whichever you prefer. I also like to pre-cook vegetables such as courgette and mushroom because they are so nice with a little sear, but this is entirely up to you.

I make non-folded omelettes for symmetry but a Freestyler can do as they please. I haven’t given quantities, but the hero, ingredients and toppings should combine to roughly 1 cup of ingredients.

To cook this omelette you will need a 20cm non-stick frying pan with a lid (use a 25-30cm plate if you don’t have one).

fp-omelette-salmon-026-closeup

Freestyler Omelette

Should have:

  • 2 or 3 eggs
  • salt and pepper
  • butter or oil
  • a splash of milk

Freestyler hero (pick 1)

  • mushroom
  • bacon
  • pork and fennel sausage
  • smoked salmon

Freestyler ingredients (pick 1 or 2)

  • courgette
  • broccolini/broccoli
  • red onion
  • cheese

Toppings (pick 1 or 2)

  • cherry tomatoes
  • fresh herbs or spring onion
  • parmesan
  • avocado

Preparation

  1. Crack eggs into a bowl, add milk, salt and pepper and beat with a whisk or fork.
  2. Heat a little butter or oil in a 20cm frying pan on medium heat.
  3. Once hot, pour in beaten egg, cover with lid and cook for 3 to 4 minutes until the egg is almost set.
  4. Place your choice of chopped/sliced Freestyler ingredients on top in a single layer and top with grated cheese (if using) and carefully flip the omelette over. Reduce heat to low and cook uncovered for a further 3 minutes.
  5. Carefully turn omelette onto a round dinner plate so that the ingredients side is facing up.
  6. Arrange Freestyler Hero and toppings on top. Serve immediately.

fp-omelette-bacon-017

#FPCookingStyle


This post was made possible thanks to Fisher & Paykel. All opinions, recipes and photographs are my own.

 

31 Comments

  1. Genie, they all look so pretty! You really have an eye for colors combination and arrangement 🙂

    • Perfect for when you’re hungry and short on time. Not much cooks faster than a couple off eggs and you can get the other bits ready while the eggs are cooking.

  2. Throw together recipes aka I don’t have enough in my fridge to make an actual meal are my favorite recipes sometimes. Omelettes are a perfect medium when free styling.

  3. Hello, thank you for stopping by my blog!

    You have a really stylish presentation of food! It’s giving me inspiration 🙂

    Wenny

  4. foodiemarvel says

    One of my favorite kind of recipes! Throw together. Some of the best creations come out of what we have on hand. I love your blog. Beautiful!!!

  5. The psychedelic relic says

    A lady after my own heart, throw away the rule book and cook from the heart, loving this throw together recipe

I love your comments! Your comments are like extra melted cheese on top.

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