I’m heading to Meredith Music Festival this weekend, and with so much going on at the moment, I’m leaving everything until last minute to get ready. I am, after all, notorious for this.
A group of us go to this festival every year and every year we leave at a ridiculous hour from my house so we can get to the campsite early enough to grab ‘the best spot’.
Of course, the older we get, the later we get. Some of the group aren’t coming this year due to weddings and pregnancies, and life in general, although some are coming even with a belly full of baby and dragging a toddler along beside them. But that’s what kind of festival it is.
Every year there are fights when people are late. Every year there are bickerings about the camp spot. Every year it rains. Every year we have a fantastic time. Every year, I spend the Thursday night cooking food to take with me so I don’t end up spending tons of cash on all of the delicious food stalls (and there are REALLY good food stalls) and every year I end up taking a Spanish Omelette.
I love omelettes. They are quick, easy and delicious: hot or cold. You can make them vegetarian, you can spice them up, you can have them plain. Add herbs and yoghurt and you have a Persian Omelette. Add goats cheese. chives and tarragon and it’s French. The possibilities are endless!
I just use whatever I find in the garden, fridge and cupboard at the time and tonight it was cauliflower, tomato and zucchini. You’ll also need an omelette pan or a frying pan that can go in an oven and with sloped edges so that you can slide the omelette out easily. My frying pan is 24cm in diameter.
I have never followed a recipe for this, just made it up as I go along. That’s just the kind of cook I am. My quantaties are general and this recipe is possibly a bit vague as it’s pretty late and I’m tired and I really have to go bed! But it should work (I hope!).
Zucchini, Cauliflower and Tomato Omlette
1 onion sliced into half rings
3 cloves of garlic, chopped finely
a handful of chopped cauliflower
a small zucchini, sliced into thin circles
a handful of cherry tomatoes, halved
handful of chopped silverbeet
Preheat oven to 180°C
Heat some olive oil in the frying pan with onions and the garlic and sautee until transclucent (did you know that the French do not heat the oil first when sauteeing onion but heat it together? This makes lovely soft onions and stops them frying)
Add cauliflower and cook on medium-low heat until soft, then add silverbeet (or spinach if you wish) and cook until wilted.
Take off heat.
In a large bowl, lightly whisk together the eggs and season.
Add the onion mixture and the rest of the vegetable to the eggs and whisk lightly or stir to combine.
Wipe out the frying pan with some papertowel and add some more olive oil – about 1/2 a cm deep – and heat on a medium-low heat until the oil is warm – but not hot so that the eggs burn.
Pour the omelette mixture into the frying pan and cook for about 5 minutes – until you see the edges start to brown and firm.
Put frying pan into the pre-heated oven for about 15 minutes or until the egg has cooked in the middle.
When you take it, run a wooden spoon or a spatula around the edges to loosen it and then gently slide it onto a flat plate.
Different things you can add:
Slices of par-boiled potato
Herbs – parsley, tarragon, rosemary, thyme, basil etc
Really, the list is endless. Just keep experimenting; every combination is sure to be delicious!