So I came back from Japan safely back in November, cooked a bit, and didn’t bother to blog about it.  I’ve made sushi twice and my stirfry once, using a new wok I got over Christmas.  But that’s not what this post is about.   This post is about the omelettes, hashbrowns, and cinnamon toast I made for dinner tonight!


Going clockwise, there’s chopped genoa salami, tomato, Yukon gold potato, green onion, and cheddar cheese.  The salami, tomato, and green onion went in a pan with some margarine and cooked over medium heat, becoming the filling for my omelettes.


The hashbrowns were straightforward.  Chop the potatoes and put them in a pan with a little oil over medium heat for 30 minutes, stirring occasionally after the first 10 minutes to prevent sticking and evenly cook the sides.  Salt and pepper was to be added at the end, but I put it in after the first 10 minutes to draw out more flavour.


I’ve never made an omelette before so I wasn’t quite sure how to work with it.  Once they started to cook and I wasn’t pushing liquid around I started to get a feel for them.  On with the fillings!


The cinnamon toast was easy.  Lightly toast the bread, apply margarine and a mix of cinnamon and white sugar, toast more.


Everything came out really well.  I’m not normally an egg person but I would have this again and experiment with different fillings.