Egg White Omelette

No. 161

On Saturday we were due to commence refurbishment at the cookery school although builders submitted a contract shorter then an Australian Ashes first innings in Trent Bridge, so rather than completely abandon play, I went to visit friends in Spain for a bit of top order batting, ball tampering and pavilion end bowling.

 

Daughter and I took both Gold and Silver at Malaga International airport, which is a more fun way of saying we were the first two through boarder control. With only cabin luggage we waltzed through to arrivals so early we had to wait 25 minutes for our taxi.

 

When in Spain eat omelettes, which is what I’ve been having for breakfast every day.  I prefer the egg white variety, where 6 whites are mixed with seasoning and fried until cooked, then served with a little Parmesan cheese.

 

With the refurbishment now scheduled for February, I’ve still a few overs left of the summer to retox; failure to take advantage would not be cricket.

 

Egg White Omelettes

 

The whites of six eggs

A knob of butter

Salt and pepper

Parmesan cheese

 

 

 

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