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Scrambled Egg Omelet - (Makes 2 servings)

Ingredients:

12 oz. ripe mixed-color tomatoes

1/2 bunch fresh basil

1/2 to 1 red chili

1/2 x 4 1/2 oz. ball of mozzarella

4 large eggs

1.  finely slice the tomatoes, arrange over a sharing platter, then dress with a little extra-virgin olive oil, red wine vinegar, sea salt, and black pepper.  Pick most of the basil leaves into a pestle and mortar, pound with a pinch of salt into a paste, then muddle in 1 tablespoon extra-virgin olive oil to make a basil oil.

2.  Finely slice the chili.  Finely chop the mozzarella.  Place a 10-inch non-stick frying pan on a medium heat with 1/2 tablespoon of olive oil.

3.  Beat and pour in the eggs, then stir regularly with a rubber spatula, moving the eggs gently around the pan.  When they're lightly scrambled, but still loose, stop stirring and scatter the mozzarella in the center, then drizzle over the basil oil.  Let the bottom of the eggs set for 1 minute, then pick up the pan, tilt it down and with your other hand, keep tapping your wrist until shakes the eggs up the side of the pan; use a spatula to flip it back to the middle, then fold the top half back over too.

4.  Turn it upside down on the tomato platter, set-side up.  Slice down the center to reveal the oozy scrambled eggs in the middle.  Scatter over the chili and remaining basil oil .  Enjoy.

Asian Fried Eggs - (Makes 2 servings)

Ingredients:

2 scallions

1 to 2 fresh mixed color chilies

2 tablespoons mixed raw sesame seeds

4 large eggs

2 tablespoons hoisin sauce

1.  Trim the scallions, very finely slice at an angle with the chilies, pop both into a bowl of ice-cold water, add a swig of red wine vinegar, and put aside.

2.  Place a large non-stick frying pan on a medium-high heat and lightly toast the sesame seeds for 1 minute.  Drizzle in 1 tablespoon of olive oil, then crack in the eggs.  Put a lid on the pan, and fry to your liking.

3.  Place the eggs on your plates.  Drizzle over the hoisin (loosening with a splash of water, if needed).  Drain and scatter over the scallions and chilies, stab the yolks and enjoy.

Chili Crab Silky Omelet - (Makes 1 serving)

Ingredients:

1/2 to 1 fresh red chili

2 1/2 oz. mixed brown & white crabmeat

1/2 lemon

1/3 oz. cheddar cheese

2 large eggs

1.  Seed and finely chop the chili.  Mix as much as you dare with the crabmeat, a squeeze of lemon juice, and a little sea slat and black pepper.  Finely grate the cheese.  Beat the eggs well.

2.  Get a 12-inch non-stick frying pan hot on a medium-high heat, then add a drizzle of olive oil and wipe it around and out with a ball of paper towel.  Pour in the eggs, swirling them around the pan and up the side.  Working quickly, sprinkle over the cheese, followed by the dressed crab, then turn the heat off.  Use a rubber spatula to gently ease it away from the edges and quickly roll it up a few times.  Make layers, but don't over cook.

3.  Turn the omelet out onto a plate, drizzle with a little extra-virgin olive oil, and enjoy.

All-Day Mexican Breakfast - (Makes 2 servings)

Ingredients:

1 to 2 fresh mixed-color chilies

4 large eggs

1 (15 oz.) can black beans

1 ripe avocado

1 lime

1.  Finely slice the chilies.  Sprinkle half of them into a 12-inch non-stick frying pan on a medium heat with 1 teaspoon of olive oil.  Once they start to sizzle, evenly crack the eggs, then spoon the black beans and just half the juice from the can in and around the eggs.  Season with sea salt and black pepper, cover, and cook the eggs to your liking.

2.  Meanwhile, halve, peel, and pit the avocado, slice it into thin wedges, dress with the lime juice, and season.  Arrange the avocado around the pan, scatter over the rest of the chilies, stab the egg yolks, and dish it up.

Smoky Mushroom Frittata - (Makes 4 servings)

Ingredients:

4 slices smoked bacon

14 oz. mixed mushrooms

8 large eggs

3 oz. cheddar cheese

1 3/4 oz. arugula

1.  Preheat the oven to 400 degrees F.  Slice the bacon and fry in 1 teaspoon olive oil in a 10-inch non-tick ovenproof frying pan on a medium heat for 2 minutes.  Add the mushrooms, tearing up any larger ones.  Season with sea salt and black pepper, then fry for 5 minutes, or until golden, tossing regularly.

2.  Lightly beat the eggs, then pour into the pan and drop over nuggets of cheese. Transfer to the oven for 10 minutes, or until nicely set.

3.  Loosen the edges with a spatula, then slide onto a board.  Dress the arugula in a little extra-virgin olive oil and red wine vinegar, and sprinkle on top of eggs.

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