We are starting to crack some food photography secrets and are creating images that we are really happy with. We enjoy playing with backgrounds, creating table settings, working with depth of field and light – creating the feeling of a full meal as described on Michel Ray’s food photography blog but, we have also found that opposite can create equally successful images.
Setting up white eggs on a white background still makes for an interesting image, and together with a final image of our quick and simple omelet that is perfect to get you going for a big day we think it really sets the scene for a scrumptious breakfast.
- 5 eggs
- 1 small eggplant
- 1 red or green pepper
- 1 medium onion
- 1.7 oz of white cheese
- 1.7 oz of cured ham
- Salt and pepper to taste
- Cube the eggplant and fry in a pan for a few minutes before adding the diced onion.
- Once the onion is starting to brown and the eggplant is cooked add the sliced red or green pepper and ham.
- Heat through before removing the eggplant mix from the frying pan and set them aside ready to top the omelet.
- While the eggplant and onion is frying, whisk the eggs in a bowl with the salt and pepper until you have a single colour with no clear flecks.
- Grate or crumble the cheese through the egg before pouring in to the frying pan.
- Remember to oil the pan again before pouring in the egg.
- Place a lid over the pan to help the omelet cook more evenly.
- Once the omelet is brown on the bottom and consistently cooked through carefully flip the omelet to brown the top.
- Top the omelet with the eggplant mix, along with a little cheese to melt through.
- After a few minutes slide the omelet out of the pan and onto a plate.
- Perfect enjoyed with fresh O.J or cup of coffee.
This is a large omelet, great for two. But this recipe works well if you half it using just two or three eggs, just remember not to over cook the smaller omelet.