Skip to primary navigation Skip to content Skip to footer
Back to Kitchen On Fire Blog


a man sitting at a table in front of a building

Food of the day: Eggs

Eggs are always a wonderful food to have on hand in your kitchen. Not only are the possibilities of how to prepare them abundant, eggs are a relatively inexpensive source of protein and are packed with many other vital nutrients.

Both the egg whites and yolks are full of vitamins, minerals, protein and healthy fats. The yolk is made up of cholesterol, Vitamin D and E, as well as essential fatty acids. The whites are where the bulk of the protein comes from and is full of Vitamin B. This versatile ingredient is also a great source of selenium, vitamin D, B6, B12 and minerals like zinc, iron and copper. You will even find betaine and choline, nutrients that support heart health.

At Kitchen on Fire, we love all the creative ways you can incorporate eggs into any meal. One simple, quick and delicious way is an omelette. In this cooking demo, Chef Olive shares his way of making a delicious omelette that is easy to make at home, or wherever you find yourself!

Simple Omelette


  • 4-6 eggs

  • 2 Tbsp butter or oil of your choice

  • 1/4 – 1/2 cup cheese of choice

  • 1/3 Cup cream

  • 2 small Yukon gold potatoes (or other roasted veg), diced

  • Salt/Pepper

  • 1-2 Tbsp fresh herbs of choice


  • sauté pan

  • mixing bowl

  • spatula

  • whisk/fork


  1. Preheat oven to 400 degrees.

  2. Toss potatoes in olive oil and salt, roast on a cooking sheet for about 20-25 min, until light golden.

  3. In a bowl, whisk together the eggs with salt and pepper.

  4. Heat a sauté pan over medium heat. Add in any fat and heat for a few seconds.

  5. Add in the egg mixture stir gently to coat the pan evenly with the egg.

  6. Continue to cook until the eggs are almost completely cooked through, but still a little moist on top. Add the herbs and a little salt

  7. Tilt the pan so that the front of the omelet slides up the front of the pan. Add in the cheese to the center of the omelet. Fold the back and front over the filling. Remove from the heat and tilt the omelet out onto the serving plate so that the fold is on the bottom.