Vegetable omelette

Here is a quick post before I go to bed. I think I was quite productive at work today, and even got some stuff done at home. We are still very much sorting out stuff from our moving boxes, as it seems difficult to find space for it all, or enough storage units. I think I'll see a trip to Ikea in my near future. The flat does have enough space, we only need a couple of more shelves and drawers, then it should be fine. We luckily also have quite a large loft room, where we can keep stuff that's needed more rarely.

It feels weird to write a breakfast themed post in the evening, but here we go anyway. Sometimes a proper omelette is a really nice breakfast to have (and why not also a lunch or dinner, if you like). I made a substantial one recently that contained courgettes, onion, tomatoes, cottage cheese and basil. Then there was just a bit of milk added to the eggs and salt and pepper to season. I mixed all ingredients together with the finely grated vegetables and fried in a pan. The turning of this monster wasn't easy, but I got it turned without horrible damage.

This was such a nice breakfast, and I'll have to make a similar one soon. The beauty of this is that you can use some leftover veggies in this, and get really creative. I also think that the cottage cheese was a nice addition. It was also quite an ad hoc addition, as I noticed that it was running out of date. I always feel very happy when I can utilise something that might have gone to waste otherwise.

What's your favourite omelette like, or do you not like omelettes at all? Any experiences with vegan versions?

Have a nice week!

Your VegHog

Summer omelette

Here's my yesterday's breakfast, a summer omelette containing courgette served with tomatoes and toast. I only rarely make omelettes these days, but this one kept me going for quite a while yesterday.

Ingredients

1 small courgette

½ onion

Rapeseed oil

2 eggs

Dash of hazelnut milk (or other milk)

Salt

Ground black pepper

Fresh basil leaves

Method

Cut the courgette into thin strings with a vegetable cutter or spiraliser.

Chop the onion into thin half rings.

Start cooking the onion in the rapeseed oil until soft, then add the courgettes into the pan and cook for a few minutes.

In the meanwhile whisk the eggs with the hazelnut milk and seasoning and then add to the pan.

Cook the omelette on both sides and serve with fresh tomatoes.

Enjoy!

Your VegHog

Tomato and basil omelette

Here is my Sunday breakfast from earlier today and it gave me quite a nice start to the day. I don't have many plans for today and as usual I'm already planning what to cook for dinner and to prepare for Monday's work lunch. I hope that you are having a relaxing Sunday.

So into this omelette I put three eggs, a dash of almond milk (would've put normal milk, but didn't have any), a handful of homegrown mini tomatoes, fresh basil leaves, little grated Emmental cheese, ¼ onion, salt, black pepper and olive oil for frying.

First I whisked the eggs, milk, cheese, basil, salt and pepper together, chopped the onions finely and cut the tomatoes in halves. Then I started frying the onion in the olive oil and once they were soft, I added the egg mixture and placed the tomatoes. I turned the omelette in the pan once and enjoyed it with coffee and pineapple juice.

Your VegHog

Full English vegetarian breakfast 2.0

I am quite surprised that my most popular blog post so far is the one about full English vegetarian breakfast. You can read the original post here. I called today's post Full English vegetarian breakfast 2.0 because I wanted to revisit and improve my original post and make another English breakfast suggestion. This time I added a firm favourite to it: hash browns. These little fried potato cakes are lovely for breakfast.

The amount I cooked here will feed two very hungry adults.

Hash browns

This recipe makes six small hash browns.

300g potatoes grated

1 small onion

1 egg

1tsp salt

Ground black pepper

Vegetable oil for frying

Grate the potatoes and remove the excess fluid of them. I did this by pressing them in a potato ricer. If you use the smallest setting of the ricer, it won't press the grated potatoes through, but just squeezes the fluid out.

Chop the onion very finely and add it to the potatoes. Add the egg, salt and pepper and mix. I shaped the hash browns by using a small round cookie cutter. Place the cutter on a spatula, put the potato mix in there and press it firmly to shape. Then just slide the hash brown off the spatula straight into the pan.

Fry the hash browns on both sides until golden brown.

Cheese omelette

2 eggs

4tbsp milk

Little Double Gloucester cheese grated

Nettle salt (any other will do)

Ground black pepper

2-3 fresh basil leaves

Vegetable oil for frying

Mix all the ingredients together and fry the omelette on both sides at moderate heat.

Other components

1 can of baked beans in tomato sauce – The beans just need warming up in a saucepan.

Fried bread – Fry bread slices in little vegetable oil until crispy.

6 Cumberland vegetarian sausages – I just used ready made sausages from the shop. Bake them in the oven for a while.

Serve the breakfast with coffee or tea and orange juice. Then prepare to get full!

Your VegHog