4 tablespoons oat flakes.
3 eggs.
Salt
Black pepper.
50 ml of milk.
2 Tomatoes.
Olive oil.
Mozzarella (optional)
Ingredients I used:
1/4 cup of Old-Fashioned Oats
2 Eggs
Salt and Pepper to taste
1/4 cup Greek Yogurt
1-1/2 ozs. Cheddar Cheese
1/2 cup chopped Yellow Onion
1/4 cup Deli Ham, diced
3 slices Beefsteak Tomatoes
2 teaspoons of olive oil (I used Avocado cooking spray)
Siracha (optional)
You can change these ingredients around to suit your own taste.
This is how I made mine but again, I recommend looking at the video to see if you prefer doing it their way.
I measured out all the ingredients and had them ready to go.
Beat the eggs until well mixed.
Add salt and pepper to taste.
Add yogurt, mix well.
Add the old-fashioned oats - or whatever oats you decide to use - to the eggs. Mix them until the oats are well coated, and dunk them under the eggy liquid. This will soften them up some before you start cooking.
To the egg mixture I added the cheese and ham, mixing well.
Set aside while you heat the frying pan. I used an 8-inch but could probably have done with a bigger pan. It did keep the shape nice and round though.
Add oil (or cooking spray) and start frying your onions for two or three minutes until softened.
I started off on medium-high heat and adjusted down when I needed to.
Place the three slices of tomato in the pan on top of the onion, or slide onto the surface if you can get in between. Cook those for a couple of minutes. Flip them and continue for another minute or two.
Pour in the egg mixture so that it covers everything (you can use an extra egg if you want more volume but I spread mine around).
Put a cover on top of the frying pan, so that the top will have a chance to set. This was for a few minutes - keep an eye on the bottom to prevent burning.
Remove the cover and if you can flip the omelet without it falling apart, great! What I did was I placed a plate on top of the pan, which should overlap your frying pan. Carefully turn the frying pan upside down while holding the plate underneath (my frying pan is relatively light). Operative word is ‘carefully’ as it is all very hot, especially the frying pan. The omelet should fall onto the plate. Next, slide omelet back into the frying pan from the plate. What was on the top should now be on the bottom.
Cook until nicely browned underneath, two or three minutes. Again, check as you don't want it to burn.
All you need to do now is when cooked, carefully slide your omelet from the frying pan onto a plate and enjoy.
You can put extra cheese on the top, and also drizzle Siracha. If you don't like the heat, you can leave the hot sauce off.
A sprig of parsley would be a nice addition, or sprinkle chopped parsley all over the top. I didn’t have any on this occasion.
I have left the full address below so that you can cut and paste if you prefer not using the link above:
https://www.youtube.com/watch?v=kHVEudCM2gA
It looks like a pizza but it's eggy, it's an omelet.
Did I notice any taste from the old-fashioned oatmeal? Well, apart from the great taste of the omelet, not really but I was happy knowing it added extra, good-for-you fiber and other nutrients. Because old-fashioned oatmeal contains the oat germ, it is rich in minerals, such as calcium, iron, phosphorus, potassium and zinc. The oat germ also provides many vitamins, including thiamin, riboflavin, niacin, folate and vitamin E. Old-fashioned oatmeal also contains oat bran, a rich source of soluble fiber. There is more good information at this link.
I think that's about it but if I have left anything out that you find a puzzle, please let me know. Always grateful for the help if I need anything corrected.
Thanks for stopping by,
have a great week and
Bon Appétit!
