Ghost Peri-Peri Veggie Omelet
Recipe development and photography by Rochelle Keet
We all know breakfast is the most important meal of the day, and this is one you don’t want to miss. Egg yolks are enriched with ADF Ghost Peri-Peri Sauce, giving it just the heat you need to kick start your day! To make sure that the omelets are light and fluffy, we whipped the egg whites before folding it into the egg yolk mixture. To finish it off, we cooked mixed mushrooms, peppers, and edamame with a sprinkle of Habanero Chilli Salt and Safari Smoke Seasoning. Serve with a tall glass of orange juice, and you’ll be ready to take on the day!
servings:
2
PREP & COOK TIME:
15 mins prep time
20 mins cook time
calories:
448 per serving
Vine tomatoes
200g/7oz
White cheddar cheese
1 cup
Olive oil and butter
for cooking
Mixed mushrooms (we used shiitake, cremini, king oyster, and shimeji mushrooms)
200g/7oz
Red pepper, thinly sliced
1/2
Edamame beans
1/2 cup
Eggs, at room temperature
4
3 tbsp
Parsley or cilantro, chopped
1/2 cup
Salt and pepper
to taste
Cream or tartar (optional)
1/4 tsp
DIRECTIONS:
- Preheat the oven to 400°F/200°C. Place the vine tomatoes on a small baking tray, drizzle with olive, and sprinkle with Habanero Chilli Salt and Safari Smoke Seasoning. Roast in the oven for 15 minutes until the tomatoes start to burst open. Do not switch off the oven, you will use it again for the omelets.
- Meanwhile, make the filling. Melt a knob of butter in a large skillet over medium-high heat. Sauté the mixed mushrooms with Habanero Chilli Salt and Safari Smoke Seasoning until golden brown and caramelized. Set aside.
- In the same pan, sauté the red pepper and edamame with Habanero Chilli Salt and Safari Smoke Seasoning until golden brown. Set aside with the mushrooms.
- To make the omelet, carefully separate the egg yolks and whites in two separate mixing bowls.
- To the egg yolks, add the Ghost Peri-Peri Sauce and parsley (or cilantro) and mix well.
- Sprinkle the cream of tartar to the egg whites. Using a stand mixer with a whisk attachment, whip the egg whites on medium speed until stiff peaks form.
- Use a spatula to fold the egg yolk mixture into the foamy egg whites, and stir until there are no more visible white streaks.
- Melt a knob of butter in a non-stick oven safe skillet over medium heat. When the butter stars to foam, add your egg mixture, and spread into an even layer with a spatula. Make sure your skillet isn’t too hot when you cook the omelet, this will cause the omelet to burn before the interior is cooked through.
- Cook until the bottom starts to brown (the edges will move away from the sides of the pan). Place the skillet in the oven and bake for 10 minutes. Sprinkle the cheese over the omelet and bake for another 5 minutes until the cheese has melted.
- Once you removed the omelet from the oven, add your filling to half of the omelet.
- To remove the omelet from the pan: run a rubber spatula around edges of omelet to loosen it slightly, gently shake the skillet to release the omelet. Slide the omelet onto a plate, folding it in half as you slide it off.
- Cut the omelet in half serve with vine tomatoes.
