Tasty on-the-road omelette

Fresh, fluffy and tasty – oh so ready for the road

Big Rigs - - TRUCKIE TUCKER -

LOOK­ING to kick off the year with some­thing full of flavour on the road?

Well the new Big Rigs, Truckie Tucker sec­tion is here to help.

Each edition we will be help­ing you to mix up your high­way diet with a num­ber of pre-packed recipes, that are easy to store, cook and, of course, eat on the road.

This edition we en­sure an old favourite is ready to roll.

A light-er, tasty and freez­able ver­sion of the clas­sic omelette.

In­gre­di­ents

■ 2 eggs

■ 1 tsp but­ter

■ Pinch of salt

■ Dash pep­per

■ 1⁄2 cup finely chopped meat fill­ing (chorizo or ham)

■ 1⁄4 cup shred­ded cheese

■ Half a tea­spoon of crushed gar­lic

■ 1⁄4 cup of chopped red onion and spinach leaves

■ Mixed herbs to taste

■ Zi­plock bag

Method

This one is a pretty easy fix, and great made in bulk batches be­fore an in­ter­state run.

■ Sim­ply crack eggs into the zi­plock bag.

■ Add all other in­gre­di­ents

■ Seal bag.

■ Mix all in­gre­di­ents.

■ To cook, place bag in pan of boil­ing wa­ter for 1–2 min­utes.

■ Re­move omelette from bag and en­joy.

Truckie tips

■ Freeze ahead of time, or keep re­frig­er­ated for up to four days un­til you are ready to cook.

■ A range of in­gre­di­ents can be added to th­ese omelettes so don’t be afraid to mix it up to keep your culinary week in­ter­est­ing.

PHO­TOS: KIRSTIN PAYNE

REAL TRUCKIE TUCKER: On-the-road omelette takes just min­utes to make.

IT’S ON: En­sure the bag sits just above the bot­tom of the pan

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