Fish omelette

I woke up one faithful morning wondering what to prepare for breakfast. I prepared sunny side up and toast the day before and being a foodie and all, repeating the same meal two days in a row is like breaking an unspoken rule and when it comes to food, I am law abiding. So there I was rummaging through my fridge looking for items I could work with. I knew I wanted to prepare something simple, quick and light, since my hubby was already running late for work. Finally I decided to prepare a very nice meal of fish omelette with boiled ripe plantain. As usual the meal rocked his world... yeah he's a lucky man *Smug look on my face*. Hehehehehehe, anyway before I get lost in the euphoria of my awesomeness *wink*,  here's the recipe guys, enjoy!!!

INGREDIENTS

1) 3 eggs

2) Fried fish or if you don't have any leftover fried fish, you can use canned tuna or sardine. Just 1 can will do

3) salt (to taste)

4)  1 medium size Green bell pepper

5) 1 tablesploon of butter (just to grease the pan a little) and 1 teaspoon for the eggs

6) 1 really small chopped onion

7) 1 teaspoon of dried pepper or 2 fresh peppers (Scotch bonnet-Spanish, Ata Rodo-Yoruba)

8) Curry powder ( add very little so it doesn't over power the taste of the other ingredients)

PREPARATION

1) Chop the green bell pepper and fresh peppers ( if you're using those). Flake the fish with a fork till it is completely mashed, then add it to the whisked eggs and also add the chopped peppers and onions. Add a teaspoon of butter to the egg mixture and whisk vigorously, this will help the butter to breakdown a little rather than remain clumped up so when the egg is fried, the butter melts and reaches every part of the omelette.  Season with salt and curry

2) Melt a tablespoon of butter in a frying pan, remember to swirl the pan around so the base is well greased. Discard of any excess butter or else the omelette will soak it up and you'll have a greasy omelette (not nice at all). Turn down the heat to the lowest temperature ( Ravineux Tip: Eggs turn out better when cooked at a very low temperature but this doesn't apply to hard boiled eggs) and pour the egg mixture into the pan, swirl the pan around a little so the egg covers every inch of the base of the pan, this way you'll get a well rounded omelette rather than an oddly shaped omelette. Leave the egg to cook at it's own pace but keep an eye on it. When the top of the egg no longer looks wet or runny, flip it over using a flat frying spoon thingy ( in all my years of cooking I've never known the name of that kitchen utensil and I've never thought to ask) so the top also gets to cook properly but this will take about a minute to cook.

There you have it, your fish omelette is ready. You don't have to serve it with boiled plantains like I did, it goes well with any meal that is usually eaten with eggs.