Omnomnomlette

Yo.

So, I thought a throw-together omelette recipe might be fun. I have two distinct omelette recipes, and this is the one for standard eatery. It's also subject to mad variation, down to 'whatever you have in the cupboard that sounds like it'll work'

Lemme just say first though: on a low income, eggs are your best mates.

A lot of people know that one of the first things to get cut out of a diet when you're eating on the cheap is meat, particularly whole, red meat. Uni days for some mean your meats are limited to mince and chicken.
However, y'all still need protein and amino acids for getting about. Eggs are good for this.

I was also going to upchuck a photo of aforementioned omelette, since I just cooked one.
The thought didn't occur until I was already halfway through the cheesy wonder of eggs though. So, apologies.

A basic omelette:

two eggs
dash of milk
salt
pepper

and then throw in whatever you have on hand. I keep peas, pre-sliced spring onion and cheese in the freezer, so all of those things went in.

Heat frypan up to something moderate. Middle. Chuck a little oil in.

In a bowl, crack in eggs, milk, S&P. Whisk together lightly. (And by that, I mean grab a fork and mix everything)

Once the pan's heated, pour in the eggs. Don't stir them - that's how we do scrambled eggs.

Sprinkle everything else on top, cheese last.

For this rendition, I also tried pouring the last of my mirin in - it's a type of rice wine I use for Japanese cooking, and the other omelette mix I do.

Lower the heat of the frypan a little and let it cook, running your utensil of choice (egg flip or whatever) around the edge occasionally to make sure the thing won't stick too badly.

Once the omelette looks solid (ten minutes, tops), remove from heat and turn onto plate.

Eat.

From go to whoa, it's about fifteen minutes.

A couple other notes:

You'll notice in this throw-together, that most of the items have a long shelf life - eggs can last in a cupboard for at least three weeks, and inside the fridge they can last even longer. I used to refrigerate eggs until I realised that it really wasn't necessary, as eggs have a plenty long shelf life even without it. I guess one of the main reasons for refrigerating your eggs would be if you accidentally got a fertilised one, but most of the time, store-bought eggs keep that on the DL.

ANOTHER THING:

This relates to what I just said, and remembered something else. When you're cooking with eggs, it always pays off to crack them into a cup or something before adding to the mix. I grew up with having chickens, and a mixed lot of them, so it wasn't uncommon to end up with a half fertilised egg. That business is gross, even for folks who are used to them. If you do not want to accidentally crack a half-formed chicken into your cake batter, then open the egg into something else first.
This also covers you if the egg is off.

Let me assure you on something. Eggs are like dairy. When they go off, they go off. There is no middle ground between an okay egg and a rotten one. So if you get an egg open, and you're not sure on it being okay, relax. If it doesn't smell like the mouth of the Pit, you're probably fine.
The yolks in eggs that are on the line are less stable and more likely to break when cracking your egg into something, so you have that going for you as well.

AND ANOTHER THING:

This isn't about off dairy or eggs.

This is protip.

Spring onions are delicious, but they're also expensive to buy in bunches, and if you live by yourself, you'll never be able to use them all before they go off.
However, if you're using them in cooked dishes, then their crunch factor isn't as important.

If I have to buy spring onions for something, what I usually do is pre-slice up everything that isn't used, chuck it in a plastic container and then store it in the freezer. When you need spring onions for something, just pull out a couple frozen ones and chuck them straight in. They have a moderate water content, so defrosting them and eating them as is would be gross, but they seem to work alright in cooked dishes.

All up, a dish like that would probs cost perhaps $2, maybe less. Cheese is expensive, and goes off disappointingly quick. I keep shredded cheese (even though it isn't as tasty) and store it in the freezer. Block cheese tastes better and is cheaper, but is also harder to separate when frozen. So there's that.

Hope you enjoy it - feel free to drop in extra additive suggestions/combinations in the comments if you like.

Brooke out.