About Me

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I’m Bella, a 21 year old food fanatic and I have big plans of eating my way around the entire world! I was born in Java, Indonesia – so I am a ‘cappuccino’ as one Indonesian man called me (a mixture of brown coffee from my Dad and white milk from my Mom…) or just simply put – half Irish / half Indonesian! I live in the west of Ireland with my Mom, Bernie and twin sister, Ayessa.

My Moms dream was to travel around the world – and that she did. I have an inkling that I am following in her footsteps. As for my twin, when we are not fighting –  I spend time cooking for her and she spends time practicing her artistic makeup ideas on me!

Mangetout, my food and travel blog is a place for me to write about the things I have come to learn about food and the world. I have just come back from living in the south of France for 1 year and a half. I was an intern, studying abroad for college. In 2014 I took a gap year from my studies to embark on a 7 month food and exploration expedition around south east Asia. At the end of my first major trip I decided to leave college and work towards a career in the food industry! This blog is going to be my cyber journal of all the things I discover both foodie and travel wise.

Monday, 3 June 2013

Egg white Omelet with crushed tomatoes, basil & Comté cheese



Any person with a non-stick pan, a carton of eggs & any type of ingredients can put an omelet together. They are simple and don't need a 'Cordon Bleu' diploma to get it to perfection!


This little recipe can mean getting a good, healthy meal into anybody: your kids, your teens, your lovers & yourselves after a long day. I think a non-stick pan is essential. Eggs tend to stick and burn easily with normal pans & with an omelet we want it smooth, even silky!

Eggs are a great source of protein. The yolk holds all the fat & cholesterol so if you are trying to cut down & be that bit healthier leave it out! This is the 1st time I've made an egg white omelet and it is delicious! I found that it is much lighter without the yolk but I find them both equally as good.

Eggs = cheap + thumbs up nutritionally + so diverse + super easy to cook with

Ingredients per person
3 egg whites
Handful - 1) Cherry tomatoes 2) Comté cheese
Little bunch of basil
Salt + Pepper
Table spoon of toasted almonds
Tea spoon extra virgin olive oil

Method
  1. Chop the cherry tomatoes in half and crush with the basil leaves , salt & pepper - leave to chill for about 20 minutes allowing the juices to intensify, if you don't have the time just use them straight away (they will still be good)
  2. Get the Comté cheese and cut into tiny cubes
  3. Heat up your non-stick pan & add a TSP of Extra Virgin Olive Oil when hot enough
  4. Separate the eggs & whisk in a bowl (egg whites take in a lot of air which makes the omelet fluffy!)
  5. Add the egg to the warmed pan and with a fork drag the omelet from side to side getting it even fluffier (looks kinda like your starting scrambled eggs, but we don't want that so be smooth & gentle tiger)
  6. With a knife or spatula edge around the pan & try to lift the edges of the omelet from the pan
  7. When the egg looks almost set add the crushed basil tomatoes & Comté cheese
  8. Gently, trying not to break the whole omelet - with the knife/spatula turn 1 side of the omelet onto the other
  9. Allow to cook for about 30 seconds, take the pan off the heat and cover with a lid -  leave until finished with accompaniments or about 2-3 minutes (I feel this allows the egg to fully set & gives an extra minute for the cheese to melt even more!)
  10. Serve with toasted almonds & a nice wholesome grainy bread

Watch Jamie Oliver make his perfect omelet over here on this link


For some awesome egg recipes check out http://www.incredibleegg.org/ Cracked full of egg recipes, good tips & an egg fact section!


Enjoy & get cracking,
Bella :) X