STUFFED OMELETTE CALZONE

OR HOW TO MAKE YOUR BOYFRIEND HAPPY IN LESS THAN 10 MINUTES  

THE STORY BEHIND THE FOOD

I have never in my whole life met a person that likes to eat eggs so much, as my boyfriend Solo. It's understood! Not many things compare to the flavor of an omelette properly made. If it was up to him, we would eat omelette for breakfast, fried eggs for lunch, and for dinner omelette with fried eggs. You got the idea.

Therefore, ever since we are together I always try new recipes regarding the art of frying an egg (or 6-7 eggs). After many, countless tries (some more successful than others), I think that this morning I finally found a winner! His favorite omelette recipe: THE STUFFED OMELETTE or CALZONE OMELETTE.

While he was making coffee (the house still smells like freshly grounded coffee beans), I started to beat 6 eggs and improvise something with what I had in the fridge.

It turned out an extremely fluffy omelette. With an interior of melted cheese, that spread, the way cheese does on a slice of pizza, in its good days.

I obviously asked Solo as well to try my recipe. Therefore, one Saturday morning he surprised me with a cheese and mushrooms stuffed omelette. The secrets of this recipe are the ingredients.

INGREDIENTS

6 eggs

10g condensed milk

3 tbsp of milk

salt and pepper

2 tbsp butter

2 tbsp cheese

 

Optional:

Fresh spinach leafs

1 tsp of extra virgin olive oil

Oregano

Cayenne chili pepper 

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HOW IT'S MADE

1. Beat 6 eggs in a bowl. Add the condensed milk (10g), two tbsp of milk and season it with salt and pepper by taste. Put the butter in a frying pan, and when the butter is melted add the mixture of eggs (important: the frying pan must be very, very hot). Leave the fire medium to small until the eggs have reached a thick and dense consistency.

2. With the help of a spatula flip the omelette, so that it remains in the same round ‘pizza’ shape.

[Another flipping technique, which I learned from my mother, would be: put a plate over the omelette in the frying pan. Then flip the frying pan completely, so that the omelette would fall into the plate. Now the fried part is visible, and with the help of the plate, gently put the undone part of the omelette back in the frying pan. The omelette is easily flipped and remains in the desired shape. Be careful so that any remains of oily butter won’t fall on your hand! (P.S. You can see Solo do it in the pictures)

3. When the omelette is again in the frying pan, scrape some cheese on the top side. [Stuff the omelette with whatever you want: mushrooms, olives, tomatoes, onion, pepper…] When the cheese has melted, pack the omelette, flipping half of it over the other half. After that, cut the omelette in how many pieces you wish, serve while still hot and the melted cheese inside the omelette deliciously stretches.

4. [Optional: Along side the omelette I served a few fresh spinach leafs which I sprayed with a little extra virgin olive oil. I seasoned them with salt, pepper, oregano and cayenne chili pepper.]