Smoked Salmon and Cream Cheese Omelette
Done by: Sadia Henry

INGREDIENTS
3 eggs
4-6 oz flaked smoked salmon
1 tbsp cream
1 tbsp chopped escallion
1 tbsp chopped basil
4 oz cream cheese
1 oz tomato concassse
1 oz sweet pepper chopped
salt and pepper T.T
2 Tbsps butter

Jerusalem Salsa
1/2 cup Tomato Chopped
1/2 cup Avocado Chopped
1/4 Cup red onion chopped,
1 tbsp chopped parsley
1 tsp lime juice
salt and pepper to taste

Method
1.  In a bowl, beat eggs, add cream salt and pepper.
2.  Soften cream cheese, add escallion and basil and set aside
3.  Heat skillet, melt butter on medium high heat, pour in eggs, add salt and pepper.  Sprinkle tomato and sweet pepper.
4.  Lift the edges as the omelette cooks to allow the raw eggs to run underneath.
5.  When the eggs are nearly set, add smoked salmon and dab of cream cheese mixture, one quarter of the omlette from one side to the other.
6.  Fold the front of the eggs over and roll the omelette onto a plate.
7.  Begin salsa combine all ingredients together and serve with omlette.
Serve 1 person

Callaloo Cheese Omelette
Done by: Sharon Edwards

INGREDIENTS
Butter or Margarine
3  eggs or 2 eggs
2 teaspoons milk
Freshly Ground Black pepper
1/2 Cup Callaloo Cooked

Filling
1oz Cheese grated
2 lbs spoon onions

Method
To make omelette, melt margarine in small fry pan
Whisk eggs with milk and
Black pepper, salt
Pour in pan
Cook over medium heat.

Continually drawing in the edge of omelette with a fork or spatula during cooking, until no liquid remain and the omelette is lightly set. Top omelette with callaloo cheese and tomatoes and fold in half.

Fluffy Ackee Omelette
Done by: Michael Royes
(An economical main dish)

INGREDIENTS
6 eggs
1/3 cup water
1 cup boiled, crushed ackee*
2 tablespoons shortening
1 teaspoon black pepper
T teaspoon salt
1 small crushed scotch bonnet pepper
1 medium sized onion

Method
Separate egg yolks from egg whites. Blend or mix egg yolks by hand with other ingredients. Beat egg whites until stiff and fold into yolk mixture. Melt shortening in skillet. Pour in egg mixture. Cook over low heat until puffed. Now bake in preheated oven at 325˚ C for 15 minutes or until top is brown. Transfer to a heated serving plate.

Serve hot with bammy, roasted breadfruit, Johnny cakes or fla fla. Also with green leafy lettuce, sliced tomato and beetroot to make a healthy, nutritious, colourful, economical meal for six.

* Replace with cheddar cheese, sardines, tuna or bully (corned) beef when ackees are not available.

Ole-Jamaican Omelette
Done by Pat Hyatt

INGREDIENTS
6 eggs
1 medium/large onion
1 large tomato
1 medium sweet pepper (red or green)
1 hot pepper
1 1/4 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
2 oz milk
2 large potatoes
1 oz. cooking oil

Method
.  Slice potatoes in thin rounds; wash in salt water using 1 tsp salt and drain.
.  Clean onion, tomato, sweet pepper and cut in rounds
.  Clean and cut pieces from hot pepper, avoiding veins and seeds
.  Beat eggs thoroughly and add salt to taste, black pepper, milk and hot pepper.
.  Heat large skillet, add cooking oil
.  Fry potato slices on medium heat to a light brown, cooking through thoroughly
.  Reduce heat and use potato to cover the entire skillet
.  Place onion rings, tomato slices and sweet pepper over potato
.  Add egg mixture, cover skillet and allow to cook until done
.  Sprinkle with paprika and leave uncovered for a few minutes on low heat before serving
.  May be served with lettuce and tomato on the side.

Serves 4

Note: This is a complete meal.  It is sliced and served like you would a pizza.