Bored with the same old formula when it comes to eggs? Salt and pepper are trusty but boring. Dukkah and relishes are great, if you have any kicking around . . . . . but if you’re short on time and ingredients, there is a simple way to make your omelette sing with a burst of surprise flavour that I usually associate with frosting.
Here is a neat little tip I learned from the charming Andrew at Cafe Bahloo in Portland (Victoria).
All you need is a zester or fine grater and a lemon! That’s it – just a little lemon zest added to your omelette right at the end will add an incredible lightness of taste. And if you’re using any herbs, the citrusy-ness will pair beautifully with them to take your eggs to the next level.
It’s so simple that like me you’re probably wondering why you hadn’t thought of it already. I usually put lemon zest in my cream cheese frosting to stunningly delicious effect. No reason why it can’t be the same for a savoury dish as I discovered.
In fact, I have been more adventurous with lemon zest and lemon peel. See how I used it in making labne here.
Have you tried an unusual ingredient in your cooking before?
Will you give lemon zest in your omelette a go?
I’d love to know!