Omelettes are pretty straightforward, however when you are making a large one, for three or more people, it can be a handful to flip over without making a mess!  Here’s one we made for four people:

Prepare all the ingredients for the filling – We fried some pancetta, plenty of onions, green peppers and some mushrooms.  I like to start with the fattiest foods (in this case, definitely the pancetta), dry fry them, then cook the remaining ingredients in the juices left in the pan.

Next, prepare the eggs. We use 2 eggs and 1 tablespoon of water per person. Beat until foamy, and season with pepper and Tabasco.  In the meantime, preheat the oven to about 180 degrees C, and leave your oven dish inside to heat up as well.

When the oven has warmed up, bring the dish out, and put it on one of the burners on your hob. Drizzle a small amount of oil into the dish and add half the egg.   Once the egg starts to cook, spread the mushrooms, onions and pancetta evenly.   Don’t do this too soon otherwise they will sink to the bottom .  Now add the remaining egg, and place the dish in the oven.

The egg will cook fairly quickly.  You can check it by piercing it with a knife and see if it still runny.   If need be, put on the grill for a minute to brown the top.


I had already posted this recipe, but decided to revamp it with 1) a tastier recipe and 2) a better picture 🙂

Here’s your picture, served with gluten free crackers (yum!)

2013-11-24 14.02.58

The other recipe read like this:

1 can 400g Garbanzo beans/ chickpeas – drain but do not throw the water out

2 tablespoons Lemon/lime juice

3 table spoons Olive oil

1.5 tablespoons Tahini

2 cloves of garlic

1/2 teaspoon chili powder

Blend everything. There, you’re done 🙂

Taste it – if it is too dry add some water from the garbanzo beans can. Add salt or pepper to taste. Before serving place a thin layer of olive oil (with a light sprinkle of sesame oil if you fancy) on the surface to make it more moist. If you’ll be storing it in the fridge for a while, keep it covered in cling film to avoid it drying up.

Serve cold with pita bread or crudites.

…but this time I replaced the chili powder with harissa paste (1 heaped teaspoon) and a pinch of salt and I did not use any water from the chickpeas as the juice of one lemon and an extra dash of olive oil were enough to make up a pleasant texture.