Mediterranean omelette

Eggs for breakfast are a classic. Add some Mediterranean spirit and make magic!

You will love it because this is so easy and so good. Break couple off eggs and mix them with water. If you ever wonder how restaurant make light cloudy omelets this is the answer. It’s water! Just two big spoons of water per 2-3 eggs is enough and you will get a nice puffy tender omelette that tastes and looks like cloud nr. 9.

Usually it’s best to cook vegies over hot fire but this is an omelette and rules are different. Take a nice piece of butter and melt it over easy fire. Chop vegetables like tomato, green onions, paprika, chilly and fresh basil. Pop 2/3 of vegies you chopped for only 1 minute and when they change color immediately add stirred eggs. Spread some goat cheese, cook for couple of minutes and you are done.

Serve with the rest of vegetables and ayran. Usually restaurants serve omelets with orange juice but believe me, ayran will make you close our eyes and wish you are eating breakfast on the beach of Mediterranean sea. Ayran is a traditional Turkish drink served cold as an accompaniment to grilled meat, rice, vegetables…I’s so easy to make. Mix yoghurt and ice cold water. Maybe some ice cubes. Maybe some salt. Yes, it’s that simple.

You need:

- eggs

- butter

- tomato, paprika, green onions, paprika, chilly, fresh basil

- yoghurt