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The International Ice Cream Association reports that in the average household, 66% of the ice cream is eaten by adults.
More Facts
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When making pickles and chutneys, always use a stainless steel or well coated enamel saucepan. Dont use aluminium or copper pans as these metals react with the acid in the fruit and vegetables.
More Kitchen Tips
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| Greek Salad Omelette |
Added: 3rd Mar, 2006 | Viewed 275 times |  |  |
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| This is great for supper and the colourful ingredients all mixed together might be a very interesting choice for the kids. |
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| Ingredients |
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10 eggs
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1 large red onion, cut into wedges
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3 tomatoes, coarsely chopped
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100 g fetta cheese, crumbled
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2 tbsp olive oil
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handful of pitted black olives
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handful of chopped parsley leaves |
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| Method |
Heat the grill to high. Whisk the eggs in a large bowl with the chopped parsley, pepper and salt [optional]. Heat oil in a large non-stick frying pan. Fry the onions over high heat for about 4 minutes until they start to brown around the edges. Add the tomatoes and olives. Cook for 2 minutes until the tomatoes soften.
Turn the heat down to medium and pour in the eggs. Cook the eggs in the pan, stirring them as they begin to set, until half cooked but still runny in places for approximately 2 minutes. Sprinkle with fetta and place pan under the grill for 5-6 minutes until the omelette is puffed up and golden. Cut into wedges and serve. |
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