Omelette Cake Mahdieh Mohammadi

Ingredients

10 eggs

1 tbsp olive oil

, plus extra for frying and drizzling

2 courgettes

, finely chopped

3 spring onions

, thinly sliced

4 roasted red peppers from a jar, drained and finely chopped

1 garlic clove, crushed

1 red chilli, deseeded and finely chopped

For the filling

300g soft cheese, such as light Philadelphia

5-6 tbsp milk

4 tbsp snipped chive

2 tbsp chopped fresh basil

rocket

 leaves and shaved Parmesan (or vegetarian alternative), to serve

Method

Break the eggs into two bowls, five in each. Whisk lightly and season with salt and pepper. Heat the oil in a pan, add the courgettes and spring onions, then fry gently for about 10 mins until softened. Cool, then stir into one bowl of eggs with a little salt and pepper. Add the roasted peppers to the other bowl of eggs with the garlic, chilli, salt and pepper.

Heat a little oil in a 20-23cm frying pan, preferably non-stick. Pour the eggs with courgette into a measuring jug, then pour about one-third of the mixture into the pan, swirling it to cover the base of the pan. Cook until the egg is set and lightly browned underneath, then cover the pan with a plate and invert the omelette onto it. Slide it back into the pan to cook the other side. Repeat with the remaining mix to make two more omelettes, adding a little oil to the pan each time. Stack the omelettes onto a plate. Make three omelettes in the same way with the red pepper mixture, then stack them on a separate plate.

Now make the filling. Beat the cheese to soften it, then beat in the milk to make a spreadable consistency. Stir in the herbs, salt and pepper. Line a deep, 20-23cm round cake tin with cling film (use a tin the same size as the frying pan). Select the best red pepper omelette and place in the tin, prettiest side down. Spread with a thin layer of cheese filling, then cover with a courgette omelette. Repeat, alternating the layers, until all the omelettes and filling are in the tin, finishing with an omelette. Flip the cling film over the omelette, then chill for up to 24 hrs.

To serve, invert the omelette cake onto a serving plate and peel off the cling film. Pile rocket on the top and scatter over the cheese, a drizzle of olive oil and a little freshly ground black pepper. Serve cut into wedges.

Breakfast Egg Wrap Arezo Hosseini

 ingredients;

  4 Large eggs

  Meat/vegetables of your choice

  Pat of butter

  Salt

  Pepper

  2 tbsp (30 ml) water

 Instructions

  Heat the butter in a cast-iron/frying pan 

  In the meantime, whisk the four eggs, salt, pepper and two tablespoons of water into a consistent mixture.

  Add the egg mixture to the pan once the butter has fully melted and starts getting hot.

  Cook for several minutes as if you are making an omelette, and take off the heat when finished.

  Add your choice of meat/vegetables to the centre of the omelette, and then roll the omelette around the ingredients to make a wrap.

Bombay potato omelette Kobra Alizadeh

Ingredients

  1 tbsp vegetable oil

  ½ onion 

, sliced

  1 medium cooked potato 

(leftover boiled or roasted potatoes are fine), cubed

  1 tsp medium curry powder

  1 tsp nigella seeds

  2 large eggs 

, whisked

  1 tbsp natural yoghurt or raita

  good squeeze chilli sauce (optional)

Instructions

  

  Heat most of the oil in a pan. 

 Fry the onion for 10 mins until starting to caramelise, then add the potato and fry for a further 8 mins until the edges are beginning to crisp. Add the curry powder, most of the nigella seeds, some seasoning and a splash of water. Cook for 1-2 mins, then scoop the mixture onto a plate. Wipe out the pan with kitchen paper.

  Increase the heat and add the remaining oil to the pan. Add the eggs and some seasoning, then use a spatula to stir a few times. Leave to cook for 30 seconds. Pile the potato filling onto one side of the omelette while the top is still a little soft. Fold the omelette over to cover the filling and cook for a final 1-2 mins, if you like your omelette set all the way through. To serve, top with a drizzle of yoghurt or raita and some chilli sauce if you like. 

Mediterranean Omelette Ashpazi Mahfa

 ingredients

 • 1 teaspoon oil or butter

 • 2 eggs

 • 1 tablespoon milk (or cream)

 • oregano, salt and pepper to taste

 • 2 tablespoons tomato, diced

 • 2 tablespoons kalamata olives, sliced

 • 1 artichoke heart, quartered

 • 1 tablespoon feta, crumbled

 • 1 tablespoon romesco sauce

directions

 1 Heat the oil in a small skillet (no-stick preferable), pour in the mixture of the egg, milk, oregano, salt and pepper and let cover the bottom of the pan.

 2 Cook until the egg starts to set before sprinkling on the tomato, olive, artichoke and feta per half of the egg and folding the covered part over.

 3 Cook the eggs until set, about a minute, before removing from the heat and topping with the romesco sauce to enjoy!

Potatoe boats Maryam Rohani

 Ingredients 

6 large potatoes 

4 eggs 

1 slice of ham, diced 

1 red onion, diced 

Grated mozzarella 

Olive oil 

Parsley 

1 sheet pan

1 baking dish

 How to do it 

Place the potatoes on the sheet pan covered with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 350 f for 45 minutes.

Once the potatoes are out of the oven, cut the horizontal top off of each potato. Scoop out the middles and set aside.

Mix eggs, the inside of the potatoes, ham, onion and parsley together. Evenly divide the mix between the 4 empty potatoes.

Place the filled potatoes in your high sided baking dish, cover with grated mozzarella and back for 10 minutes at 350 f. Eat warm.