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Prep 10 minCook 20 minServes 2
Ingredients
Why metric?
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
20 ml extra-virgin olive oil (18 g)
250 g cherry tomatoes, halved
6 g fresh basil leaves, torn
4 eggs (204 g, shelled)
20 g unsalted butter
50 g cheddar, coarsely grated
3 slices soft white bread (90 g), crusts trimmed
0.5 g iodised table salt
Ground black pepper, to taste
Method
Warm the oil in a small pan, lay the tomatoes in cut side down and cook over medium-low heat for 10-12 minutes, until they have slumped into a jammy sauce. Crush them with the spoon so no whole skins are left, stir in the basil and keep warm.
Separate the eggs. Whisk the whites to soft peaks that flop over at the tip. Beat the yolks with the salt, then fold the whites in with a spatula in two goes, keeping as much air as you can.
Melt the butter in a 20 cm non-stick pan over the lowest heat, pour in the egg and level the top gently.
Cover and cook 5-6 minutes, until puffed and just set on top but still visibly damp, with no more than pale gold on the base. Colour here means heat too high and a chewy skin.
Scatter the cheddar over one half, fold the other half across and leave it off the heat, covered, for 1 minute so the cheese melts right through.
Cut in half, serve over the tomatoes with the warmed bread and plenty of pepper.
Serve
Eggs left deliberately soft are not fully cooked. Guidance is to avoid undercooked egg if you are pregnant, over 70, under 2, or your immune system is low or suppressed — which includes many people on immune-modifying medicines. Cook it until the egg is firm all through: it costs this dish a little tenderness and nothing else.
Tomorrow
A souffle omelette is a texture that exists for about a minute, and it does not survive the fridge. Cold and sliced it is pleasant; reheated it is a flat omelette.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
These options describe ways to change the workload around a written recipe method. They do not certify a recipe as accessible or safe for a particular person, and they do not silently rewrite the canonical ingredients, quantities, cooking temperatures or food-safety requirements. Trial the real task and use a different method or recipe when a generic workflow change would be inappropriate.
Workflow option
Identify the high-grip step instead of adapting the whole recipe
The recorded method includes at least moderate grip demand, but that demand may come from opening, stabilising, stirring, cookware or another specific step.
Consider: Identify the exact grip-heavy action and trial one change at a time, such as stabilisation, a lower-force opener or lighter cookware where that action actually occurs.
Trade-offs
A tool that reduces one grip demand can add setup, cleaning or another movement.
Do not assume a generic aid fits the hand position, force direction or hot-task sequence in this recipe.
Some or all preparation may be separable from the heat-side work, even when the complete recipe cannot be performed from one position.
Consider: Stage ingredients and complete suitable measuring, opening and cold preparation at a stable seated station before the stove or oven is active, while keeping heat-side tasks as a separate plan.
Trade-offs
Moving prep can increase carrying if ingredients and tools are stored far from the seated station.
Perishable foods still require normal temperature control during staged preparation.
Recipes currently marked as likely possible to prepare seated with an appropriate workstation and ingredient/tool placement.
Soufflé Omelette with Cheddar & Slow-Cooked Tomato
Serves 2 · Prep 10 min · Cook 20 min
Whisked eggs cooked slowly and covered so the omelette stays foam-light and damp, folded around melting cheddar over jammy slow-cooked tomatoes.
Ingredients
20 ml extra-virgin olive oil (18 g)
250 g cherry tomatoes, halved
6 g fresh basil leaves, torn
4 eggs (204 g, shelled)
20 g unsalted butter
50 g cheddar, coarsely grated
3 slices soft white bread (90 g), crusts trimmed
0.5 g iodised table salt
Ground black pepper, to taste
Approximate per serving
2192 kJ / 524 kcal · protein 24.6 g · carbohydrate 25.6 g · fibre 3.7 g · fat 35.1 g · sodium 626.3 mg
Method
Warm the oil in a small pan, lay the tomatoes in cut side down and cook over medium-low heat for 10-12 minutes, until they have slumped into a jammy sauce. Crush them with the spoon so no whole skins are left, stir in the basil and keep warm.
Separate the eggs. Whisk the whites to soft peaks that flop over at the tip. Beat the yolks with the salt, then fold the whites in with a spatula in two goes, keeping as much air as you can.
Melt the butter in a 20 cm non-stick pan over the lowest heat, pour in the egg and level the top gently.
Cover and cook 5-6 minutes, until puffed and just set on top but still visibly damp, with no more than pale gold on the base. Colour here means heat too high and a chewy skin.
Scatter the cheddar over one half, fold the other half across and leave it off the heat, covered, for 1 minute so the cheese melts right through.
Cut in half, serve over the tomatoes with the warmed bread and plenty of pepper.
Serve
Eggs left deliberately soft are not fully cooked. Guidance is to avoid undercooked egg if you are pregnant, over 70, under 2, or your immune system is low or suppressed — which includes many people on immune-modifying medicines. Cook it until the egg is firm all through: it costs this dish a little tenderness and nothing else.
Tomorrow
A souffle omelette is a texture that exists for about a minute, and it does not survive the fridge. Cold and sliced it is pleasant; reheated it is a flat omelette.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
Real meals made mechanically easier to eat when chewing hurts. That is a texture and eating-mechanics job rather than swallowing (dysphagia) guidance, and it is not a treatment for TMD itself.
