Breakfast jars

This homemade omelette is actually workday friendly – it cooks in two minutes flat and withstands travel. Just add the ingredients to a jar, and when you’re ready to eat, shake it and microwave, says chef Kathryne Taylor (@cookieandkate), the author of the new vegetarian cookbook Love Real Food and the food blog Cookie + Kate.

GREEK OMELETTE WITH FETA, TOMATOES, AND OLIVES SERVES: 1 ACTIVE TIME: 2 MINUTES TOTAL TIME: 10 MINUTES • 2 eggs • ¼ cup crumbled feta cheese • 10 cherry tomatoes, halved • 5 kalamata olives, pitted and chopped • 1 scallion, thinly sliced (about 2 tbsp) • 2 large basil leaves, thinly sliced, plus extra for garnish (optional) • ¼ tsp extra virgin olive oil • Freshly ground black pepper • Salt 1. Add the eggs, feta, tomatoes, olives, scallion, basil, olive oil, about 5 twists of fresh pepper, and a pinch of salt to a 470ml wide-mouthed mason jar. Screw on the lid. 2. Just before cooking, shake until the mixture is well blended. Remove the lid and microwave until the omelette rises to 5cm from the top of the jar and the eggs are mostly set, 1½ to 2 minutes. Let rest…

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Shape Singapore (Digital) - 1 Issue, May 2018

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