The focus for this year’s Food Revolution Day is about sharing the power of cooking, the benefits of cooking from scratch and, ultimately showing people that changing our food choices can make us both healthier and happier. Instead of one official recipe as there has been in years past, this year, we have a set of 10 recipes chosen by Jamie Oliver that he deems the “Starter Pack of Cooking”. Each recipe covers a different skill and technique that can give anyone the confidence to cook good, real, healthy meals for themselves and their families, for now and the future. Jamie has spoken about the idea of ten recipes to save your life since his TED talk in 2010. Each month from now until December, I’ll be sharing my own twist on Jamie’s recipes which will be showcased along with nine other Ambassador’s ideas over on JamieOliver.Com. You can see all these posts here.
One of the things I try to impress on both readers here and students in the classes I teach (adults and children) is the importance of mastering basic recipes (including an understanding of simple flavours that go well together) so that they can go off and get creative on their own. Too often, I hear people say “Oh, I’d love to make that recipe but I don’t have XYZ ingredient or piece of equipment” so what I try to do is encourage branching out from a recipe and trying different things. I teach ingredient and equipment substitutions (so many times I forget to bring an ingredient when I am cooking with the boys or am unable to find an exact match for an ingredient but we manage to make things work!) – especially with the boys, because I know that potentially their first “on their own” cooking experience may well be in a university dorm where they don’t have access to all the equipment or ingredients a recipe calls for. I don’t want that to stop them cooking – indeed, I don’t want them to think “I can’t”, rather I’d love to see them thinking “I can definitely make this work!”.
That’s where Jamie’s Food Revolution recipes come in – they are the ideal example of starting points for people who want to learn a handful of recipes that will act as a basis for planning nutritious well-balanced meals. Jamie offers suggestions for ways to switch things up, using different ingredients and none of the recipes calls for any fancy equipment which I absolutely love. I’ve been working my way through the 10 recipes this term with my younger students (you can see some of our work here) and we’re having a blast. The boys are cooking delicious food, having fun and learning valuable life skills. As a teacher, what more could I ask?
The simple cheese omelette is a great example of a blank canvas. It’s rare that I will cook a plain omelette these days but at some point, I must have learned. Once you have the basic omelette cooking technique down, the sky’s the limit in terms of possibilities for fillings/ toppings/ flavour combinations so I was thrilled when the folks over at Jamie Oliver.Com asked me to submit my twist on Jamie’s omelette. The recipe I am sharing today is inspired by that spirit of invention/ making do… I am a big fan of egg dishes for brunch on the weekends but often they are a little on the heavy side. When I brunch I like to have a little something savoury and a little something sweet so if I’m full from a big plate of eggs, toast, bacon etc… I don’t have room for the sweet. Scrambled eggs are my favourite and to make a lighter dish, sometimes I will scramble some eggs and wrap them up in a tortilla or pita bread along with some tomatoes, bacon, maybe some avocado and lettuce – basically whatever I have on hand. This way I’m not eating loads of toast and filling up on that – so, room for a little dessert 😉
Along the way, there have been times when I’ve not had any tortillas or pita on hand so I’ve made an omelette to hold my fillings and served the fresh ingredients that don’t do well cooked (avocado and lettuce, for example) to the side but somehow it never feels complete that way. And then one day, I wondered about using the actual omelette as the wrap. I’ve made rolled omelettes a fair few times (including the Japanese version with my boys cooking club) not using the egg layer as a wrap, but if I do say so myself, it’s a brilliant idea! THIS WAY, I’m hitting all my goals – all my favourite ingredients, rolled into an omelette wrap. No bread needed (so, gluten free, to boot!) and no wilted fresh ingredients. Win, win, win! Also, easy to prepare (a huge “must” when it comes to breakfast or brunch)
The Cooking Basics boys tried their hand at Jamie’s omelette last week and we had a variety of different ideas – from open-faced omelettes to wraps, they got creative (and loved the results!)
Do YOU have a fun twist on an omelette? Check out some other variations on Jamie’s omelette here!
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