Light, fluffy eggs sprinkled with seasoning and just-cooked to perfection, folded over to encompass melting cheese and sautéed vegetables. Who can resist?
Omelettes are one of the simplest meals you can make. They are quick, filling and versatile. Have them for breakfast, lunch or dinner. Serve them simply as they are or dress them up with herbs, cheese, mushrooms, bacon, peppers, or whatever takes your fancy. The possibilities are endless. Whip up a simple cheese omelette for an unexpected visitor when the cupboard is bare, in no time at all. Serve an omelette with a little rocket and a glass of white wine and you have a rather wonderful dinner with a touch of class.
Lightly combine 2 or 3 eggs with seasoning and pour into a hot non-stick pan containing oil and a little butter if you like. Butter on its own will burn at high temperatures so it’s always best to use it with a little oil too. Pour the egg in and wait a few seconds for it to fluff up around the edges. Now drag the edge of the omelette into the middle of the pan and swirl the pan around so that the egg that is still liquid fills the gap and the bottom of the pan is covered in egg again. Do this a few more times if necessary. I use a wooden fork for this purpose, so that I don’t scratch my pan.
When the bottom of the omelette is set and lightly golden, take the omelette off the heat (the egg will continue cooking so don’t worry if it’s still a little liquid on top) and add your filling, if you’re using it, to one half (today I used grated parmesan and sautéed peppers). Then fold the other half over and slide onto a plate. Enjoy.
Made the Leek Omelette from your book today- the first of your recipes I have tried- was absolutely yummy, and so simple- will definitely be trying some more of your recipes- thanks!
Hi Jodie, that’s great to hear! So pleased you enjoyed it x