IMOGEN’S MICROWAVE OMELETTE
3 eggs
full cream milk
chopped onion
chopped tomato
chopped viennas
Whisked up the eggs and a half cup of full cream milk and added a dash of pepper only. I took a Pyrex dish, shallow, and coated it with melted butter and then added the egg mixture. I cooked it for about 5/6 minutes but checked every now and again and once or twice I “worked” the middle of the dish so as to let the raw egg get through.
In my electric frying pan I quickly fried the onions, viennas and tomato and VOILA…..
Tipped half the omelette onto the plate – dressed it and slid the other half on top of that! Cheese!!!…. and we are good to go! Boss is smiling – I am smiling!
Photo and Recipe: Imogen Fugard
