Now that we’ve got Christmas out of the way (and our anniversary, and Paul’s birthday…well no that’s Thursday, but ssh) we’re back on it.
Had a proper road rage moment driving home from some absolutely tiny man (seriously, I could just see the top of his male-pattern baldness peeking out over his steering wheel) in a BMW, who decided that because I was in front of him and doing the speed limit (actually, a shade over) that he had the right to get right up my arse and swear at me in the mirror. I have to admit, I love it, I can’t fathom why people get so apocalyptically angry when driving, especially when he had nowhere to go but maybe 100 yards in front of me. I put it down to the fact he was driving a BMW and was sick of always being the last person to realise when it’s raining. Actually, there seems to be a proper surfeit of arsehole drivers on the road at the moment – predominately those wankers who drive along on a clear night with their fog lights on and, in some cases, their side lights, full beam and the light off their phone lighting up the inside of the car. That’s quite possibly my biggest bugbear. The fact that your 0.8l shitwagon is illuminated like a dressing room mirror doesn’t add any points to your driving! I’m not irrational, but I can’t help but feel it would be best to find them on fire in a ditch somewhere later down the road.
Anyway enough whingeing, I’m pushed for time tonight, so here is tonight’s meal:
to make a syn free stuffed omelette, you’ll need:
ingredients: for the omelette, three eggs, sliced ham, sliced onion, sliced peppers, sliced tomatoes, sliced mushrooms if you want them and crumble 45g of feta as your healthy extra if you want it cheesy! Salad is just any old bobbins you have in the fridge (for me, peppers, sweetcorn, carrot, rocket and lettuce) and the wedges are just a couple of sweet potatoes cut into thin wedges and put in the actifry (or do them on a tray in the oven – I don’t add any fat or oil, they cook nicely without).
to make a syn free stuffed omelette, you should:
recipe: prepare your salad and wedges and about ten minutes before the wedges are done, start your omelette.
There’s no real secret to this other than I use a big frying pan as opposed to those little omelette pans, because I like the egg to be thin and more like a wrap to contain the masses of stuff I stick in my omelette. A squirt of Frylight (I actually use olive oil, a tiny teaspoon – and I don’t syn it, never have, I don’t like frylight – but if you want to keep your syns down, strictly speaking, use frylight). Get it nice and hot. Whisk three eggs in a bowl – add some onion powder, or chilli, or in my case, peri-peri seasoning if you have some. I’m not a fan of ‘eggy’ omelette so flavour it!
Tip the egg into the pan and let it spread, and then as soon as it has a bit of a ‘skin’ on it, chuck your contents in the middle in a nice block. Let it sit for a minute or so, and then fold one side of the omelette over the top, followed by the other third. This should cover your filling easily.
Now listen – if it breaks, so what – it’ll still taste nice, so don’t be put off! I usually let it sit for another minute, and then slide it out onto the plate. It’s that easy! It really is just an omelette. Serve hot and enjoy!
extra-easy: definitely, everything on here fits the bill, and your salad and some of the contents of the omelette make up your superfree. If you’re doing EE-SP, as long as you omit the sweet potato and change the feta cheese to low-fat cottage cheese/quark – both of which work well – this would be a decent meal. I’m very new to EE-SP and I’ll talk about it more tomorrow, but I think this is right!
top tips: an omelette can be boring unless you absolutely stuff it full of bits and pieces you like. It’s a great way to sneak in some superfree too, and can be tweaked into an EE-SP meal. I think a lot of people are put off by the eggy taste, but just add any old shite you can find in the cupboard to make it taste decent!
Tomorrow’s chilli is already in the slow-cooker…