54: Zucchini and mushroom omelette (The Australian Women's Weekly 1000 Best ever recipes, Page 38)

I actually made this last month, but I've been fairly lazy about taking photos recently let alone positing them. I love making omelettes because I always have eggs in the fridge so on weekends on the rare occasion I can actually be bothered to make breakfast I know I can whip up an omelette. I don't always have bacon or bread or milk or even cereal for that matter on hand, so that just leaves egg. It just so happened that on this weekend I happened to have all these ingredients on hand (although I had to run out to get the bread roll). Usually when I make omlette I'm not following any particular recipe but this one is actually quite good. Maybe it was the cheese. I don't usually bother adding cheese to omelette. Apart from the ingredients being really handy, it is also really easy to make and it means that when you're really hungry that you will soon have a hot meal prepared.

I borrowed this Women's Weekly recipe book from the library. I'd read a few before and found them quite boring, not enough pictures and the recipes a little too traditional. But this book was actually very interesting with lots of modern recipes. Unlike a lot of cookbooks it also tells you how long it will take you to cook and the calorie and fat content which is always nice to know.