I posted this speedy lunch on my instagram stories a few days ago, and have already had several requests for the recipe, so here it comes!
However, I can’t take credit for creating it. It was my blogg friend Kim who shared it on her instagram and it looked so good I saved it and tried it last week. It’s infinitely adaptable and such a yummy and quick lunch! (I had fried peppers, cheese and rocket in mine but Kim had kale, ham and cheese, so just pick some toppings you like but I suggest cheese is one of them). It’s so so yummy and a perfect speedy lunch!
Omelette Tortilla Wrap, makes 1
1 large egg
1 tbsp cream or water
salt and pepper
knob of butter
1 medium or large flour tortilla
a small handful rocket
Beat the egg and cream in a small bowl. Add a little salt and pepper. Heat up a medium sized frying pan on medium heat and add the butter to the pan. Once it’s hot, add the egg mixture and cook for a minute or so moving it about gently with a spatula. Remove from heat and add your toppings. Place the tortilla bread on top and fry for another 30 seconds to a minute. Place a dinner plate on top of the frying pan and turn it upside down. Slide the omelette with the bread side down into the frying pan and fry it for a minute or two until gently golden brown. Remove and place on a chopping board. Roll it into a roll and cut in half. Serve with salad.
The hotel we stayed at in New York, The Roxy in Tribeca, was wonderful, but it wasn’t until the last day (of five) that actually ate there. We had late dinner every evening and subsequently missed breakfast every morning. But I’m glad we managed to have lunch there before checking out and making our way towards Cape Cod.
We were quite rushed, but both the waiter and kitchen really tried to accommodate us and I think we had our food on the table five minutes after we ordered!
Sinead had a lovely omelette with fries and a salad and I had the most amazing grilled chicken sandwich with avocado and bacon. And fries. And of course a nice glass of wine each. (Really good wine menu, actually. We may not have eaten here much but we did have drinks in the bar before going for dinner a few times. Priorities.)
Apart from the lovely bar/restaurant the hotel also has a lounge area with pool table and live music most nights, gym in the basement and a coffee shop. And best of all, the most comfortable beds. I will definitely come back here again!
The Roxy Hotel Tribeca, 2 6th Ave, New York, NY 10013
Not jet-lagged at all while in the US, we actually overslept breakfast at the hotel every single morning and had to find breakfast elsewhere. An easy feat in New York, but also a little bit tricky if a donut from Dunkin’s (they’re everywhere!) doesn’t constitute breakfast in your opinion. One day we just happened to walk past Balthazar and decided to try our luck. We got a table straight away. A small one in a corner. But still, we were hangry and breakfast was near so it was perfect!
I had my favourite egg dish; Eggs Benedict, and this was a great version. More rustic than The Wolseley’s but almost as nice. And in my ravenous state I loved the addition of the fried potatoes. Sinead had a lovely omelette, also served with fried potatoes, so we were both very happy with our menu choices. An hour and breakfast here put us in a good mood for the rest of the day. I would still like to try the breakfast at the hotel as it seemed great, but that’s for another trip.
Balthazar, 80 Spring St, New York, NY 10012
Omelette is one of my trusty suppers for days when I’m short of time or low on energy when it is time for supper. Usually I make quite a runny one with cheese on but sometimes I make it a bit more interesting like this version with spinach and ricotta.
Spinach and ricotta is a classic flavour combination in filled pastas but it works really well in an omelette too, especially with the addition of parmesan. Yum!
Spinach and ricotta omelette, makes 1 large omelette
3 tbsp milk
ca 100 g ricotta
60 g fresh baby spinach
salt, white pepper
Bring some water to the boil in a saucepan. Add the spinach and put the lid on. Cook until wilted, then drain very well. Chop the spinach.
Beat eggs and milk, add ricotta, spinach and nutmeg. Season and add some grated parmesan (1-2 tbsp).
Melt a knob of butter on medium-high heat in a frying pan. Add the batter and lower the heat to medium-low. Fry until it has the consistency you like. Serve.
It is customary to fold the omelette in the pan before serving but if you, like me, prefer a runny omelette this can prove tricky and that is why I didn’t even attempt it this time.
Yet another recipe courtesy of the lovely Nigella. This omelette is quick, filling and absolutely delicious despite the fewingredients. I love omelettes, since I learned that I prefer them creamy instead of set, and they’re even better with cheese on. Perfect for brunch, lunch or for supper when you’re in a hurry.
Sicilian omelette, serves 1
a splash of cream/milk/water
butter for frying
creamy goat’s cheese
Beat eggs and liquid. Season. Melt butter in a frying pan on medium heat. Pour in the batter and turn the heat down to low heat. Cook the omelette until it starts to set. Add cheese and mint. Fry until it had the consistency you prefer. Serve straight away.