A 'Food & Family' favourite, former Olympian Michelle Griffith-Robinson shares with us her families go-to supper. Every Friday they dig into omelettes filled with their favourite toppings from feta to ham to heaps of veggies. After finding out she was pre-diabetic, Michelle quickly changed her eating habits where our eggs now play a starring role, in a bid to prevent becoming Type 2 diabetic. Read Michelle's story on our news page.
Crack the eggs into a bowl and beat with a fork, seasoning with salt and pepper.
Heat the butter in a frying pan over a medium heat, pouring in the eggs. Allow the eggs to cover the surface of the pan evenly.
Once the omelette starts to cook, begin to add your choice of fillings.
Using a spatula, gently fold the omelette in half. Serve and enjoy!
2-3 Large Clarence Court Burford Brown eggs
A knob of butter
Your choice of filling
Michelle’s family’s choice of fillings:
Michelle – Red onion, feta and spinach
Husband Matthew – Red onion, ham, peppers and cheese
Daughter Reese – Red onion, cheese, spinach and humus on the side
The youngest two, Eden and Eli – Carved ham and cheese