I have an awesome friend, who is vegetarian, and when I am attempting to make a vegetarian dish, I always have her in my mind – wondering if she’d like it. I am positive Terry would love this English muffin with Mini- Vegetarian Omelette and Roast Capsicum Relish, Cheese and Fresh Tomato. So I shall dedicate this recipe to a valued friend.
- 2 English Muffins, Halved and lightly toasted, buttered, spread with Capsicum Relish and sprinkled with cheese.
- Fresh Tomato, sliced and seasoned with salt and pepper
- 2 Eggs
- 1 Tablespoon Milk
- 1 Tablespoon Diced Onion
- 1 Tablespoon Chopped Parsley
- Sprig Chopped Thyme
- 1 Tablespoon Chopped Fresh Red Capsicum
In a bowl, beat eggs, milk, herbs, onion and capsicum. Heat a frypan with egg rings in it, all sprayed with cooking spray. I use an olive oil spray. Halve the egg mixture into the egg rings and cook on a medium heat for five minutes.
While the eggs are cooking, grill the muffins until the cheese is nicely melted, remove from grill and set aside.
The eggs won’t be set yet – place them under the grill – they will puff up, and go fluffy. Just for a minute. The place them back on the stove top, flip and cook for another minute. Eggs should still be wobbly – otherwise they are overcooked.
Top 1 side of muffin with fresh tomato and a mini omelette – place the lid on – ENJOY!