#5: Pig in the Farm Omelette

As promised,  I'm sharing this omelette recipe to you dear friends. Again, you can stuff it with anything sensibly delicious with eggs. As for this recipe, I stuffed them with what's left-over in my fridge and they are namely canned corn, some bacon, baguio beans and tomato paste. But hey, it turned out to be a hearty lunch for my family that we ran out of rice. See the picture? I just snapped it with my cellphone. I promise to take better pictures next time. 

Pig in the Farm Omelette
Featured Ingredient: Eggs
Sosy level: 2
Pawis level: 2 (if you're an expert, 3 if you're still practicing)
Will yield 2 omelettes which will feed 4 so long as there is enough rice for everybody. :-D


Ingredients:
4 eggs
4 tbsps milk (you can also use 2 tsps powdered milk dissolved in 4 tbsps of water)
salt & pepper to season eggs
4 tbsps cooking oil
1 medium onion chopped
6 slices of bacon
3/4 cup of canned corn kernels
20 pcs baguio beans, stringed and cut into nibblets
1 tbsp tomato paste
salt and pepper to taste
1/4 cup grated cheese


How to:
1. Prepare the milk mixture (if you're using powdered milk). Add the salt and pepper (and a teeny bit of sugar to make a rounder flavor). Dissolve in milk.


2. Add eggs to the milk and whisk to form bubbles. The longer you whisk, the fluffier the omelette. Set aside.


3. Heat 2 tbsps of the oil in a saute pan. Saute onions until translucent. Add bacon and allow it to render its fat. Remove about 1 tbsp of oil and add it to the remaining 2 tbsps of oil for later use.


4. Add the corn, beans and tomato paste. Season with salt and pepper. Cook for 2 minutes mixing continuously to evenly distribute the tomato paste into the mixture. Set aside.


5. We're ready to assemble them! Remember my tip on how to make your pan non-stick? Let's get to it. Heat the pan and when it's smoking, swirl around 1 1/2 tbsps of oil to coat the whole surface of the wok.


* Did you have your cup of coffee already? Because at this point, we have to get a bit snappy, move quickly,  to make sure this will work, ok?


6. Prepare the cheese and the filling and make sure they are right within your reach. Then slowly, in a circular motion, pour half of your egg mixture into the pan. Turn heat to medium low, then gently tilt your pan in a circular motion to spread the egg mixture evenly, about 8 inches in diameter.


7. When the egg is half cooked (about 30 seconds after pouring it in) place half of the filling on one side of the egg, then sprinkle half the grated cheese on top.


8. With the edge of your spatula, lift the other side of the egg and gently fold it to cover the half with the filling.


9. Now this is a bit tricky. Make sure you have your pot holder with you so you can handle your pan with ease. DO NOT LIFT THE OMELETTE! Lift your pan instead and allow the omelette to slide down to your plate (uhm, I assume you have your pleate ready. Where's the plate? Wheres the plate?!). You can nudge it a bit with your spatula, some shaking of the pan and everything should go as planned.


10. Do everything all over again with the second half of the ingredients.


Tadah!!! Eat it for breakfast with some toast (if you feel more dainty than usual) or with rice for a lunch treat.


PS. I was debating with myself if I'm supposed to name it "Pork in the Farm" but I thought otherwise because you don't see pork cutlets walking around, right? You see pigs. Oh well.