Since discovering that I can make omelette fillings the night before popping them over night in the fridge till the morning, so that I can quickly make the omelette and fill it in under 10 minutes is just up my street

Of course I am used to making plain omelettes or cheese omelettes but there are so many omelette filling out there that I would love to try out but seeing as most mornings I do not have time to make the filling and allow to cool completely before making the omelette, I just make the same old cheese fillings.

Now that I can make the filling beforehand, there is no limiting what I can make for breakfast.

Of course now the only problem is the flipping of the eggs.

Ingredients:

• 2 x tbsp. olive oil.
• 1 x onion, finely chopped.
• 1 x garlic clove, crushed.
• 1 x green pepper, finely chopped.
• 2 x tomatoes, finely chopped.
• 125g x mushrooms, sliced.
• ¼ x tsp Worcestershire sauce.
• Few dashes tabasco sauce.
• Salt and pepper to season.
• 6 x eggs
• 2 x tbsp. butter
• Parsley finely chopped to garnish

Method:

• Whisk together the eggs with a little milk.
• Heat oil in pan.
• Add the onions, garlic and peppers to the pan.
• Saute till the peppers are soft.
• Add in the mushrooms and tomatoes and cook till all the water has been evaporated.
• Add in Worcester sauce and tabasco.
• Cook for 5 minutes and give it a good stir.
• Remove from the heat and allow the filling to cool.
• Melt the butter in a pan.
• Pour in the egg mixture and allow to cook till the egg starts to firm up.
• Add the filling and using the empty half of the egg, flip it over to cover the filling.
• Fry both sides till done to your liking.
• Garnish with parsley and serve