This flop-proof omelette is one of Lizzy Marindili’s signature dishes. Lizzy has been with Chalmar Beef for 27 years and is as well known for her cooking skills as for her quick smile. “I was born near Olifantsfontein, not far from here, and grew up in Venda,” she tells as she whips up breakfast for the Chalmar Farm Kitchen team. “I pride myself on my breakfasts and this omelette is one of my favourite recipes.” She also makes a really good wors and pap with gravy, homemade tomato sauce and creamed spinach. She will be haring these recipes heading up to Heritage Day.
What you’ll love: The savoury mince filling is quick to prepare and can bubble away while you prep the ingredients for the omelette, tend to the toast and set the table for a laid-back weekend breakfast.
How to make the mince:
Heat the oil in a pan and sauté the onion until translucent, then add the garlic and stir for a minute. Add the mince and brown lightly while stirring.
Add the tomato paste, herbs, Worcester sauce, soya sauce, beef stock granules and water. Bring to the boil. Lower the heat and simmer with the lid on for 30 minutes. Season to taste.
Stir in the parsley shortly before serving.
How to make the omelette:
Beat the eggs, water, salt and pepper in a small bowl until blended. In a non-stick pan, heat the butter over medium-high heat until hot and frothy. Tilt the pan to coat the bottom and pour in the egg mixture
Gently push cooked egg from the edges toward the centre with a spatula, allowing the liquidly egg to run down. Gently repeat the process. As soon as the top surface has thickened with no eggy liquid remaining, place the savoury mince on the one side of the omelette, fold over and slide the omelette onto a warmed plate. Finish off with grated cheese and chopped parsley.
I use water rather than milk, as milk tends to toughen the omelette.
You can swap the cheddar for feta or grated Parmesan.
*Note: Chalmar’s beef or lamb mince options vary in fat content. 90/10 mince refers to 90% meat and 10% fat visual lean (ideal for savoury mince or chili con carne). For a leaner option, opt for 95/5 mince. Keep the 80/20 in the freezer for hamburger day!