Materials
- 4 eggs
- 1 tablespoon of pomegranate molasses
- a little salt
- 2 tablespoons of porridge (instant oats)
- a few cubes (very small) of butter
- very thin slices of red pepper
- very thin slices of leek or dried onion
- rocket leaves for serving
Method of execution
Beat the eggs, salt, oats, petimezi and butter in a bowl until there is no trace of insoluble white when you lift the fork.
Heat an empty nonstick skillet over medium heat.
One trick I’ve discovered to keep the omelette from sticking to the pan (even the non-stick) is to add a little water to the pan to bubble it up. Then I drain it and put it back on the fire to dry out the moisture.
Then I know that the pores of the pan have expanded and contracted, so the omelet won’t stick.
Then I add olive oil and start frying.
Pour in the eggs and let the crust catch on the bottom. Lift the sides a little at a time so the raw mixture pours out from underneath and cooks too. Spread the pepper and leek slices on the surface and place the omelette under the grill. If you want to toast it, make sure the surface of the omelet is not too wet.
Serve with the arugula leaves, dressed with pomegranate molasses and olive oil.
