Hot Dog Omelette
Serves 1 – Recipe by Howard Helmer
- 2 size 6 or 7 Big Paddock eggs
- 2 tablespoons water
- 1 tablespoon butter or vegetable oil
- Salt and freshly ground pepper to taste
- 1 long bread roll, sliced and opened like a book, toasted
- 1 precooked hot dog sausage
- 2 tablespoon chunky salsa
- Beat eggs, water and seasoning together in a bowl until well blended.
- In a non-stick frying pan, heat butter or oil until it sizzles – but NOT smoking.
- Pour in the mixture which should begin to bubble and steam as the water evaporates.
- With an inverted spatula pull cooked portions of egg from the perimeter of the pan to the centre so any uncooked egg can flow into and reach the hot surface, tilting the pan and moving it as necessary.
- Do this around the pan until the egg starts to set and covers the whole bottom of the pan but is still moist on top, it should take about 20 seconds.
- Remove pan from heat.
- Place the bread roll on a plate, top with the omelette, then the hot dog.
- Secure with a skewer and drizzle with the salsa.
Be careful not to over cook the omelette so that it becomes dry. The moist egg mixture will continue to cook when the omelette is taken off the heat so it is important not to initially over cook the omelette.