Thursday, October 21, 2010

Peppers Cheese Omelette with Avocado Salad

I had this for one of my late dinner. After cooking for the kids and again for my husband, I didn't really have appetite to eat, especially looking at the amount of washing I have to do.

Needless to say, I became hunger a few hours later. :P

Ingredients for Avocado Salad:
  • 1/2 Avocado, sliced
  • 5 Cherry Tomato, halve
  • Juice of 1/2 lime
  • Same chopped Spring Onion
  • 1 teaspoon Japanese Mayonnaise
  • a dash of pepper

How to do it:
  1. Mix and toss all ingredients just before serving.

Ingredients for Omelette:
  • 2 Eggs, lightly beaten
  • 1/2 teaspoon Cornflour
  • a dash of pepper (optional)
  • 1/2 small Red Pepper
  • 1-2 slices Cheese
  • Oil for frying

How to do it:
  1. Blister the red pepper by cooking the skin side over fire till all charred.
  2. Place the red pepper into a plastic bag.
  3. Close it with air inside (like a balloon) and shake it hard to make the charred skin come off.
  4. Remove and rinse it with water.
  5. Julienne the red pepper and set aside
  6. Add corn flour to the eggs and mix well.
  7. Season the eggs with pepper if you like.
  8. Heat pan with oil.
  9. Pour the beaten eggs over the pan.
  10. Swirl the pan to spread the egg
  11. When the egg is 80% cooked, add the red pepper and cheese on 1 side of the egg.
  12. Cover the egg with the other side to seal the egg.
  13. Flip over to cook on the other side for half a minute.
  14. Dish and serve with avocado salad.

Do not add salt as the cheese as salty enough.