5-Minute Meals

Sunshine Omelet
“Omelets are about technique. Now, different people make it different ways, but, if you’re a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak — medium rare.” ~ Wolfgang Puck
DIRECTIONS

1. Beat eggs, milk, salt and pepper in a bowl.
2. Heat non-stick frying pan with cooking oil and butter over medium heat until the butter is foaming.
3. Pour the eggs into the pan and tilt the pan in a circle so that the eggs cover the whole bottom.
4. In less than a minute, when the egg starts cooking, use a spatula to bring the outsides to the middle. While tilting the pan to allow liquid egg to hit the hotter edges. Repeat until the egg is no longer liquid.
5. Use a spatula to loosen the edges of the egg all around the pan until it is loose and slid in the pan and flip the omelet over.
6. On half of the omelet, fill with tomato, onion, basil, coriander, cheese and ham.
7. Fold the empty half over the fillings.
8. Tilt the pan and use the spatula to help slide the omelet on to a plate.
9. Garnish with pickled vegetables called “Chrouk.”
   Tip: Trying to make an omelet for the first time, watch a video online to see the technique, then follow this recipe.
   INGREDIENTS
   ● 3 eggs
   ● Dash of salt
   ● Dash of Kampot pepper
   ● Dash of milk or cream
   ● 1 tomato, chopped
   ● ½ onion, chopped
   ● ¼ cup fresh basil, chopped
   ● ¼ cup chopped coriander
   ● ½ cup shredded cheese (suggester: emmental or cheddar)
   ● ½ cup ham (optional)
   ● Dash cooking oil
   ● 1 tsp butter