Fresh Egg Omelette with Sweet Onion Marmalade & Spinach

Omelette

1. Heat a frypan to medium heat. Never go too high on a non-stick, as you stand the chance of burning off the Teflon coating, hence the black flecks often found in foods cooked in old non-sticks.
2. Add your butter or oil, and pour in the eggs.
3. With a firm grip on the handle, roll the eggs around the periphery of the pan, which will make a nice thin lip around the edges.
4. Take your rubber spatula, and flip these edges onto the center portion and repeat.
5. With every bit of edge that you make, you will logically be cooking the eggs through. Also use your spatula to pick up the edges of the eggs and work some raw eggs into these spaces.
6. Once the omelette is 90% cooked, run the spatula underneath to ensure that it is not sticking anywhere.
7. With a quick forward rolling motion, flip the eggs in the pan. If you don’t want to try this, gingerly roll the eggs over onto the spatula and lay them out again upside down, ensuring that they are even on the pan.
8. Immediately add your cheese and fillings, which are already cooked, and slide the omelette on the plate.

Onion Marmalade

1. Be patient. Julienne the onion and place in a saucepan with just enough oil to get it started
2. On a medium heat, stir the onions until they start to turn translucent
3. At this point, turn the stove to low and cook, stirring every 10 minutes or so, until they are soft and incredibly sweet. Don’t get discouraged; low and Slow
4. Add the vinegar to taste.

Tomato Salad

1. Cut the tomatoes into slices, and top with the rest of the ingredients. Hey, no one ever said it had to be difficult.