Mouthwatering Mondays

Mouthwatering Mondays

Tricolore Omelette and My Breakfast Complement

I was supposed to take a break from taking food photographs for at least a week because I'd like to stay away from distractions and just give my 100% attention to my testing job.













Published - 23 May 2011

Mouthwatering Mondays

Tricolore Omelette and My Breakfast Complement

 

I was supposed to take a break from taking food photographs for at least a week because I'd like to stay away from distractions and just give my 100% attention to my testing job. I could only think of the beta version we'll be deploying very soon, and I must say I am getting more nervous and excited each day. Nervous because I don't want to screw it up by missing important areas to test; excited because it's an ass-kicking software which will take the e-learning industry to the next level ;)

Despite the lack of sleep and rest from working all night, I was feeling inspired to cook and take photos this morning. Yesterday I was stalking reviewing the recipes of Elena, the blog owner of Photogenic Food : Quick and Easy Recipes. I stumbled upon her blog while testing out google search and trying keywords to pull up my newly bought domain, which contained the word "Photogenic". I immediately fell in love with the simplicity, easy to cook/prepare attitude of this blog - not just the cooking part, but how Elena presented these recipes.

Her mozarella and tomato omelette caught my eyes. It reminded me of tricolore salad, one of my many favorites. Inspired by her recipe, I made my personal version (actually i was just pushed to freestyle because I didn't realize I don't have enough eggs to follow her recipe :P ).

So I'm going to call it Tricolore Omelette.

 

Ingredients:

- 1 egg, beaten

- 1 Tbsp of milk

- 1 small tomato, sliced

- mozarella cheese (grated or thinly sliced)

- fresh basil leaves

- salt and pepper to taste

 

1. Beat the eggs. Add milk. Sprinkle salt.

2. Heat oil in a pan. When it's hot enough, pour the egg mixture.

3. While egg is cooking, top it with mozarella cheese. If you have thin slices, just distribute it evenly. Make sure you don't put too much as you don't want to overwhelm your omellete with cheese. Distribute the tomato slices as well.

4. When it's ready, or the mozarella has melted, fold the egg just like how you normally fold an omelette.

5. Sprinkle pepper and serve with fresh basil leaves.

 

On to my second inspiration source...

Mark's first magazine cover was just published! We just got a copy and I'm feeling super thrilled seeing the photos he made published in front page, and all over the magazine. He's had a number of shoots with Monday, but this is the first time he got to shoot the cover, and being on the cover is really something. I feel proud to see Mark's work on a magazine cover - and mind you, it's not just a so-so magazine :). Thanks to Monday for giving Mark this opportunity. Very happy to see that his hardwork - the consistency of delivering high-quality, professional photographs paid off :). So this morning, Monday Magazine was the perfect complement for my tricolore.

 

Dingdong Dantes is definitely a yummy breakfast. Aruguuuy! (quoting elvira and iya)


My Pupi is popular :D

 

Isn't she lovely? 


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written by...

Marvie Yap

lekkericious.blogspot.com

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