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I have what some might say is a strange andinexplicable fascination for them. But then again,
eccentricity runs in our family, along with noses,
stockings and bathroom taps.
I made my first omelette not long after startingschool and I quickly learned that for a smoother
omelette texture, all the bits of shell must be out.
Before long I was making omelettes for every mealoccasion - breakfast, lunch, dinner and dessert!
But even back then, never would I have thought
my omelette making prowess would have seen merise to international fame! Today I travel far and
wide delighting crowds with my quick-as-a-flash
omelette making technique and I now even havemy very own recipe book.
Travelling with my trusty companions, Rover and
Chief (frying pan and whisk) leads us into almost
unbelievable situations. Fortunately though, we are
always able to feed ourselves.
Whether it is oysters in Bluff, asparagus in Hamilton
or kumara from up north, there are always two eggs
and two tablespoons of water handy.
Here are a few of our favourite ideas with a wee
story about each. The stories may be difficult for you
to swallow, but the omelettes certainly wont be!
Omelettes are my life!
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Yescurry, thatspicytemptationfromthesub continent.Anomeletteseasonedwithcurry,itseemedsorightandyetsodeliciouslynaughty.Thericeand
thebreastfilletwereobvious.Thewholethingwassoquickandeasy.
AnotherOmeletteGuyclassic!
RamSamisSuva
SurpriseOmeletteServes1
2size7eggs
2tablespoonswater
Saltandpeppertotaste
1tablespooncanolaorricebranoil
1teaspoonredcurrypaste
cupcookedrice
1choppedcherrytomato(optional)
1tablespoonchoppedcucumber
cupapplechutney
2-3cookedstripsochickenbreast*
Firstmixtherice, currypaste,cucumber,
chutneyandcherrytomatoestogetherinabowl.
1.Whiskeggs,waterandseasoningtogetherina
bowluntilblended.
2.Ina26cm(orsimilar)panheatoiluntilvery
hotbutnotsmoking.Pourineggmixture.
3.Useaspatulaoreggslicetopushthecooking
mixtureromtheedgetowardsthecentreo
thepan.Thentiltthepansothattherunny
mixturefllstheholeyouvemade.
4.Repeatedlydigholesandfllthemaroundthe
panuntilthemixtureisnolongerrunny,but
stillmoist.Takesabout20seconds.
5.Placethericemixtureontheletsideothe
omeletteiyourerighthandedandtherighti
yourelethanded.Thenoldtheunflledsideo
theomeletteovertheflledsidewiththespatula.
6.Setasidethespatula.Takethepa
ninyour
avouredhandandaplateintheother;tipthe
panupsidedownsothattheomelettealls
gentlyontotheplate.
7.Garnishandservewithcookedchickenstrips.
* For chickenstrips, cut achickenbreast into ourlengthways.
Nutrition Average
perserve
Energy(KJ) 2790
Protein 38g
Carbohydrate 57g
Fat -Total 29g
- Saturated 5.5gSodium 432mg
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TheTaranakiToastie
Serves1
2size6or7eggs
2tablespoonswater
Saltandpepper
1tablespoonbutter,oilormargarine
2slicesbread,toasted1sliceham
1tomato, sliced
1.Whiskeggs,waterandseasoningtogetherinabowluntil
blended.
2.Ina26cm(orsimilar)panheatoil,butterormargarineuntilvery
hotbutnotsmoking.Pourineggmixture.
3.Useaspatulaoreggslicetopushthecookingmixtureromthe
edgetowardsthecentreothepan.Thentiltthepansothatthe
runnymixturefllstheholeyouvemade.
4.Repeatedlydigholesandfllthemaroundthepanuntilthe
mixtureisnolongerrunny,butstillmoist.Takes
about20
seconds.
5.Placethehamandslicedtomatoontheletsideotheomelette
iyourerighthandedandtherightiyourelethanded.Then
oldtheunflledsideotheomeletteovertheflledsidewiththe
spatula.Foldagainintoaquarter.
6.Setasidethespatula.Takethepaninyouravouredhandanda
platewithasliceotoastintheother;tipthepanupsidedown
sothattheomeletteallsgentlyontoasliceotoast.
7.Topwiththesecondpieceotoast.
Nutrition Average
perserve
Energy(KJ) 2083
Protein 27.6g
Carbohydrate 37g
Fat - Total 27g
-Saturated 12g
Sodium1607mg
Giventheearlystartandthecolddarknessthatmorning,youmightforgivemypoororganisation.Imaginemestartingtocookanomeletteandtoastingsomebread.EverythingisgoingwelluntilIlookaroundforaplateandnotoneistobefound.Well,unfazedandquickasaflashIgavetheomeletteanextrafoldandturneditontothefreshtoast.AnothersliceontopandthereitwastheTaranakiToastie!
Ialmosthadatearinmyeye;itwasveryhottoast,aproudmomentandanotherquickversatileomeletteidea.Ican,thelpthinkingofthatmorningwheneverIcookupthetoastieforthefamilyorfortheladstoenjoywhilewatchingtherugby.
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It,sawellknownfactthatgiraffescan,t cook. Manythinkthisis because
theydon,thaveopposingthumbs, butthat,snotthereason.Itisbecauseoftheirverylongneckswhichprevent themseeingdowntoturnonthestove.
So,wecameupwiththisrecipeideaforHaroldtheGiraffeandall ofhismanyfriendsat LifeEducationTrust.Weloveit, andsodoesHarold.The
fact thatgiraffescan,treadrecipebooksmaybeanotherreasonthey
nevercook.
HaroldsOmelettinisMakes6 pinwheels
2 size 6 or7eggs
2 tablespoonswater
1tablespoon butterormargarine
1 - 2 teaspoonsberryjamorjelly
Icing sugar(optional)
1. Whiskeggs, waterand seasoning togetherin a bowl
until blended.
2. Ina26cm (orsimilar)pan heat butterormargarine
untilveryhot but not smoking. Pourinegg mixture.
3.Use a spatula oregg sliceto pushthecooking
mixturefromtheedge towards the centre ofthe
pan. Thentilt thepan so that therunnymixture fills
the holeyouve made.
4. Repeatedlydig holes and fillthem aroundthepan
until themixture is nolongerrunny, but still moist.
Takes about 20 seconds.
5.Carefullyslidethe omelette fromthe panand allowit to cool.
6. Spread withjam androll up. Cut
into pinwheel portions.
7. Dustwithicing sugar(optional).
Nutrition Average perserve
Energy(KJ) 1166
Protein 12g
Carbohydrate 5g
Fat -Total 24g
- Saturated 12g
Sodium 238mg
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Featherston FluffyOmeletteServes 1
3 size 7 eggs, separated
Pinch salt and pepper
Canola or rice bran oil spray
cup flling -sliced or diced tomato
and red onion, chopped
resh herbs, grated cheese
1. Beat the egg yolks with salt and pepper.
2. Whisk the egg whites until sti then old into
the yolks, mix until blended.
3. Heat the oil in an ovenproo pan, pour in the
mixture and spread over the base o the pan.
4. Cook on low heat 2 - 3 minutes until mixture
is set.
5. Add flling and either roll up or place under a
preheated grill until golden on top.
Youcanimaginethescene:Here,smetheathleticOmeletteGuyinmybrightyellowsuitboundingeffortlesslyovertheRimutakarange.Alternatively,wecangowiththetruth.Here,sme,theOmeletteGuy,inmytrademarkyellowsuitallstained
andtorn,carryingsupplies.I,mnearexhaustionasIstaggerdownintotheWairarapaandofcoursemytrustypals,RoverandChief,areprovidingnohelpasusual.
Meanwhile,inmybrightyellowbackpack,allthatstaggering,fallingoverandrollingdownthehill
hadnearlyscrambledtheeggsIwascarrying.OncewereachedFeatherstonIwasgaspingforanomelette.CrackingthefirsteggopenIcouldhardlybelievemyeyes!Therewerefrothyeggwhitesthathadwhiskedthemselvesintopeaksandvoluntarilycombinedwiththeyolks.Whilstitisalmostunbelievable butgowithit,thisishowthefirstfluffyomelettewasborn!
Nutrition Average perserve
Energy (KJ) 1427Protein 26gCarbohydrate 3.5g
Fat - Total 25g- Saturated 10g
Sodium 431mg
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TheBigBluffOmeletteServes1
2size6or7eggs
2tablespoonswater
Saltandpeppertotaste
1tablespoonbutterormargarine
6oysters(BluorPacifc)
Lemonorlimehalves
1.Whiskeggs,waterandseasoningtogetherinabowluntilblended.
2.Ina26cm(orsimilar)panheatbutterormargarineuntilveryhot
butnotsmoking.Pourineggmixture.
3.Useaspatulaoreggslicetopushthecookingmixtureromthe
edgetowardsthecentreothepan.Thentiltthepansothatthe
runnymixturefllstheholeyouvemade.
4.Repeatedlydigholesandfllthemaroundthepanuntil
themixtureisnolongerrunny,butstillmoist.Takesabout
20seconds.
5.Placeoystersontheletsideotheomeletteiyoureright
handedandtherightiyourelethanded.Thenoldtheunflled
sideotheomeletteovertheflledsidewiththespatula.
6.Setasidethespatula.Takethepaninyouravouredhandanda
plateintheother;tipthepanupsidedownsothattheomelette
allsgentlyontotheplate.Servewithlemonorlimehalves.
I,mnotgoingtopretendI,veeverbeenanoysterfisherman.Onelookatmydelicatecomplexionandsofthandswouldexposethatuntruthandasyou,llbeawarebynow,alloftheotherstoriesinthisbookarestrictlytrue.
IhavebeentotheBluffOysterFestivalthough,agreateventandanexcellentopportunitytotryoutyourwarmcoat.Pure,delicious,naturalfoodsshouldn,tbemessedwithsothisrecipecallsforeggs,water,freshoysters,saltandpepper.Enjoyitasisoraddsomeoftheclassicoysteraccompanimentstotastesuchaslemonorlime,Worcestershiresauce,tomatoandcheese.
Nutrition Average
perserve
Energy(KJ) 1406
Protein 24g
Carbohydrate 1.5g
Fat -Total 26.5g
-Saturated 13gSodium 776mg
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TheAlexandraOmeletteServes1
2size6or7eggs2tablespoonswater1tablespoonbutterormargarine(400g)canapricotsin
clearjuice,drainedcupquarkornaturalyoghurtIcingsugartodust
1.Whiskeggs, waterandseasoningtogetherinabowluntilblended.2. Ina26cm(orsimilar)panheatbutterormargarineuntilveryhotbutnotsmoking. Pourineggmixture.3.Useaspatulaoreggslicetopushthecookingmixtureromtheedgetowardsthecentreothepan.Thentiltthepansothattherunnymixturefllstheholeyouvemade.4.Repeatedlydigholesandfllthemaroundthepanuntil
themixtureisnolongerrunny, butstillmoist.Takesabout20seconds.5.Placeapricotsontheletsideotheomeletteiyourerighthandedandtherightiyourelethanded.Thenoldtheunflledsideotheomeletteovertheflledsidewiththespatula.6.Setasidethespatula.Takethepaninyouravouredhandandaplateintheother;tipthepanupsidedownsothattheomeletteallsgentlyontotheplate.
Nutrition Average perserve
Energy(KJ) 1707Protein 19gCarbohydrate 17g
-Sugars 17gFat -Total 29g -Saturated 15gSodium 274mg
Someofthefineststonefruitinthe
worldcomesfromCentralOtago.
Rover,ChiefandIwereearninga
fewdollarspickingstonefruitsomeyearsago;notthattheyareactuallyverygoodatpickingstonefruit,oranyfruitforthatmatter,they
,rereallyjustalongfortheride.We
,dbakeourselvesinthehotsunwhichiswhyIstarted
wearingayellowsuit totaketheattentionawayfrom
myglowingface.
Sincethosetimes,grilledstone
fruithasbecomeafirmfavourite, andofcourse, the
omeletteistherightfulplacefor
everyworthyfood.
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TheOmeletteGuyandMollyMalonearenotrelated,althoughwebothsingandloveshellfish.Idon,tevenownawheelbarrow.IdidhaveoneoncebutIthinkImusthavebeenallergictoit;IkeptbreakingoutinasweatwhenIpickeditup,andsoIsoldit.
Well,Rover,ChiefandIhavebeeninvolvedinrakingcocklesfromOtagotoWhangarei,whataloadofmolluscs!It,shardworksounderstandablyweweren,tinvolvedforlong.
WonderfulNewZealandshellfishteamsupbeautifullywithouromelettes.Cookthecocklesandmusselstoyourlikingandthenaddthemasafillingontheirownorwithredpeppers,baconortomato.
The Coastal Classic
OmeletteServes 1
2 size 7 eggs
2 tablespoons water
Salt and pepper
Minced chilli to taste1 tablespoon butter or margarine
- cup flling - cockles, mussels,
diced red pepper, bacon or tomato
1. Whisk eggs, water and seasoning (including chilli to
taste) together in a bowl until blended.
2. In a 26cm (or similar) pan heat butter or margarine
until very hot but not smoking. Pour in egg mixture.
3. Use a spatula or egg slice to push the cooking
mixture rom the edge towards the centre o the pan.
Then tilt the pan so that the runny mixture flls the
hole youve made.4. Repeatedly dig holes and fll them around the pan
until
the mixture is no longer runny, but still moist. Takes
about 20 seconds.
5. Place all o the fllings on the let side o the omelette
i youre right handed and the right i youre let
handed. Then old the unflled side o the omelette
over the flled side with the spatula.
6. Set aside the spatula. Take the pan in your avoured
hand and a plate in the other; tip the pan upside
down so that the omelette alls gently on to the plate.
Nutrition Average perserve
Energy (KJ) 2892Protein 34g
Carbohydrate 2.3gFat - Total 28g- Saturated 12g
Sodium 543mg
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ThePaihiaPestoOmeletteServes 1
2 size6or7 eggs
2tablespoons water
Salt andfreshlyground pepperto taste
1tablespoon oliveoil
1tablespoon pesto
mediumciabatta,toasted
tomato, sliced1 -2tablespoons grated mozzarella cheese
Freshbasil andtomato forgarnish
1.Whiskeggs, waterandseasoningtogetherinabowl
until blended.
2. Ina 26cm (orsimilar) panheat oiluntilveryhotbut not
smoking. Pourinegg mixture.
3.Use a spatula oregg slice to pushthe cookingmixture
romtheedge towards the centre othe pan.Then tiltthe
pan sothat the runnymixture flls the hole youvemade.
4. Repeatedlydig holesand fll themaroundthe pan until
the mixtureis no longerrunny,but still moist.Takesabout 20 seconds.
5.Place pesto inthe middle and old edgesin tocover.
6. Slidetheomelette romthepanonto the ciabatta.Add
tomato,sprinklewithcheese andgrill.Garnishwithresh
basil and tomato.
ere,s alittlesomething frommymeontheLigurian coastofItaly.
cturethebig mansion,fast speedat, beautifulyoung lady,theonderfulfood andwine, theesignerclothes. That,s right,weuldseeall ofthisfromthendows ofourcombivan.
musually theonewhoimpartselettewisdomandcreativity toronginghordes offans, buthereeGenoveseclaimtohavecomewith theirownomeletterecipe.
Hardtobelieve, butthey also lay claimto someotherKiwiclassics likepasta,pizzaandeven thelatte.
Nutrition Average perserve
Energy(KJ) 3079
Protein 41g
Carbohydrate 35g
Fat - Total 48g
- Saturated 17g
Sodium 1046mg
HoleintheRock,BayofIslands
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It,sawellknownfactthatifyou,reworkingthehighcountryyouneedtotaketherightsuppliesinwithyou,whetheronhorseback,byhelicopteroronfoot.Youneedagoodfryingpan,alittleoil,someeggsandthenawholeheapofstufflikedogs,blankets,be
er,firelighters,whistlesetc.Ok,SouthernManandOmeletteGuyarenotthesameperson.Ifreelyadmitthatlambformelookslesswoollyandismuchlessactivethanthehighcountryversion.
Inhonourofthehistoryandpioneeringspiritthatmakesthiscountrygreat,theOmeletteGuyandSouthernMancombine,notina DancingWithTheStars,sortofway,but
topayasucculent,tendertribute.
TheHighCountry
RoastOmeletteServes2
2 size 7 eggs
1tablespoonmint sauce
1tablespoon choppedreshmint
1 tablespoonbutter, margarine oroil
1 lamb backstrap,chargrilledand roasted
1. Whiskeggs,waterand seasoningtogetherin abowl
untilblended.
2.In a 26cm(orsimilar)pan heat oil,butterormargarine until
veryhotbut notsmoking.Pourin egg mixture.
3.Use aspatulaor egg slice topushthecookingmixture rom
the edgetowards the centreothe pan.Thentilt the pan so
thattherunnymixtureflls the holeyouve made.
4. Repeatedlydigholes and fll themaroundthepan until the
mixture isnolongerrunny,but still moist.Takesabout 20
seconds.
5. Slidetheomeletteromthepan onto a plate. Placethelambat the edge o theomeletteandrollup.
6.Trim theedges,cut in haland serve withroastpotatoes,
steamed carrots, beansand gravy.
Nutrition Average perserve
Energy(KJ) 1035
Protein 22g
Carbohydrate 1.6g
Fat - Total 17g
- Saturated 8g
Sodium 213mg
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TheJafaOmeletteServes1
2size6or7 eggs
2 tablespoons coldcoee
1 tablespoonoil, butterormargarine
1 orange, segmented
2 - 3 tablespoons chocolate sauce
Icing sugartodust
1.Whiskeggs, waterand coee togetherinabowluntilblended.
2.In a 26cm (orsimilar) pan heat oil,butterormargarine until very
hotbutnot smoking.Pourin eggmixture.
3.Usea spatulaoreggslice to pushthe cooking mixturerom
theedge towardsthe centre othe pan.Then tilt thepanso
that therunnymixtureflls the holeyouvemade.
4. Repeatedlydig holes andfll themaround thepan untilthe
mixture isnolongerrunny,butstill moist. Takes about
20seconds.5.Place orangesegments andchocolate sauce on the let side o
theomeletteiyoureright handed andthe rightiyourelet
handed.Then old theunflledside othe omeletteovertheflled
sidewiththespatula.
6. Set aside the spatula.Take the pan in your
avoured hand anda plate in theother; tip
the panupside downso that theomelette
alls gentlyon to the plate.
HistoricallytheJafa(pronouncedJaaFaar)wereasimple,cavedwellingpeople.Theyenjoyedthebasicpleasuresoflife.Carefree,withfewpossessions,theywereoblivioustothematerialisticcravingsofothertribes.
Asimpledietofeggs,oranges,chocolateandfrothycoffeeprovidedthemnourishmentfortheirlaid backlifestyle.TheJafawasreveredbyallothertribesinthecountrywhowishedthattheytoowereasuninhibitedandwise.
We,vetakenthosesimpleingredientsandturnedthemintoalovelydessert.
NB:thisversionofJafahistoryisnotwidelyknownandmay
differfromotherversions.
Nutrition Average perserve
Energy(KJ) 1758
Protein 13g
Carbohydrate 32gFat - Total 26g
- Saturated 6g
Sodium 197mg
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BeinghalfIrish,halfWelshandhalfScottishmyself,itwasaneasyfriendshipthatIstruckupwiththechattyIrishman,O,Meara oneofthebubbliestcharactersI,dmetonmytravels.WewerediggingpotatoesinCounties.Chattingaway,wewere,wellactuallyO,Mearawasdoingmostofthetalking Icouldn,tgetawordinedg
eways.Hehadastaccatodeliverylikeamachinegunandhishandsmovedjustasquicklyashegatheredthetubersfromtheearth.Mymindstartedtodriftoffintodreamland,omelettedreamlandofcourse,andavisionofanewomeletteappeared,awonderfulnewomelettethatwouldbeeatenatparties.Peoplewouldchat,holdingadrinkinonehandandasliceofthePukeeO,Mearaintheother.Wild,exaggeratedstorieswouldbetold.Imusthavesubconsciouslybroughtpotatoes
intotherecipeandnameditaftermyleprechaun likebuddy.AmodernclassicbornoutoftherichpotatofieldsofPukekohe!
Nutrition Average
per serve
Energy(KJ) 415
Protein 3g
Carbohydrate 5g
Fat -Total 7g
-Saturated 2g
Sodium 3244mg
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TheBayBBQFritterServes 4
1 cup four
1teaspoonbaking powder
teaspoon bakingsoda
Salt andreshlygroundpeppertotaste
3 size7eggs
cup milk
2 tablespoons olive oil
1cup drainedcornkernels
cupgrated courgette
Oil spray
1.Preheatthe hot plate onthebarbecue.
2. Sit thefour,baking powderand baking sodatogether
intoabowl,add the salt andpepper.
3. Beattheeggs andmilktogether, addtheoil andmix
intothe fourmixture.
4.Add the corn andcourgette.
5.Spraythe hot plate withalittle oil.
6.Placetablespoons othe mixture on the hot plate,cook
2- 3 minutes, turnandcooktheotherside.
7.Servewithsalad andatangytomato orred peppersauce.
Iclearlyrememberlying underatreeinthecornerofthepaddocksinking myteethintoa
freshlypickedcobofcorn.Ireallysavouredthemomentas themilkycornjuicedrippedofftheendofmy chin.
It was thenthat Isawacoupleofguys walkingmywaythrough thetallrowsofcorn.Beingasociable,generous spiritedsortofguy, Iinvitedthemtosharein thesucculent corn. Nowthis is wheretheafternoontookan unexpectedturn. Apparently,sotheysaid, ifI,dwantedtoenjoythecorn,Ishouldhaveboughtsomeandeatenit atanotherplace(I,vehadtoparaphrasetheircomments). Well,Ilearned mylesson;ifyouwanttoeat cornat thesideofapaddock, don,tdrawattentiontoyourselfby wearing abright yellowsuit.
Try this BBQrecipe, nomatterwhereyouget yourcorn, it,sdelicious.
ComeOnTheBay!
Nutrition Average perserv
Energy(KJ) 1185
Protein 10g
Carbohydrate 30gFat - Total 13g
- Saturated 2.6g
Sodium 261mg
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Eggs have the highest quality proteinof all foods. Protein is important for celland tissue generation.
Eggs are a good source of Vitamin D.Few foods contain this importantnutrient. Vitamin D is vital to maintain
teeth, bones, the immune system andalso the absorption of calcium.
Egg yolk is a natural way of attainingVitamin E, a powerful antioxidant thataids in maintaining red blood cells.
Eggs provide folate, Vitamin B12 andhelp prevent iron deficiency.
Eggs, eaten on a daily basis, can add many essential
vitamins, minerals and nutrients to fuel your bodyand help maintain good health.
Egg yolk contains Zinc which helps thebody sustain a strong immune systemand is good for eyes and skin.
Egg yolk contains the antioxidantLutein which can help preservethe ageing eye against macular
degeneration.
Eggs contain Choline which plays anessential role in the development ofbrain function and memory.
For vegetarians and non-meat meals,eggs are a great alternative providingmany of the nutrients meat can.
For more egg facts, tips and recipesvisit www.eggs.org.nz
Produced by Eggs Incorporated, PO Box 109 707, Newmarket, Auckland, New Zealand. Copyright 2008
Any time is an egg time - and this new recipe bookexplores simple and innovative ways to use this wonderful
and versatile natural whole food - for a quick and easy meal.
Enjoy!
RRP $3 95 incl GST
Supporter of