Omelettes are a great quick and easy dish to make and work well at any time of the day. Breakfast omelettes are good with cheese, mushrooms and bacon, lunchtime omelettes are good with fresh seasonal ingredients, such as asparagus and supper omelettes really suit rich fillings like goats cheese and smoked salmon.
There are lots of different views on how to make the best omelette, however my own favourite way is as follows.
• Beat two eggs in a bowl and season with sea salt and freshly ground black pepper.
• Melt a teaspoon of butter and a slug of olive oil in a small frying pan.
• Prepare the filling ingredients and have them ready at the side of the pan.
• When the butter and oil are starting to brown pour in the eggs and let them set for about 10 seconds.
• Take a fork and stir it around the pan a couple of times and then swirl the pan to fill in any gaps with the runny egg mixture.
• Leave the omelette to cook for about 30-40 seconds.
• When the egg mixture has begun to set on top take the filling and place on one side of the omelette.
• Leave the omelette to cook for a few more seconds.
• Take the pan off the heat and fold the uncovered half of the omelette over the filling.
• Slide the omelette out of the pan and serve with another scrunch of sea salt and freshly ground black pepper. Then enjoy!
NB. Lunchtime omelettes are great served with a green side salad and tangy dressing, like balsamic vinegar and olive oil.
I like cheese fillings in my omelettes, especially soft cheeses like goats cheese or feta, as they melt really quickly and blend into the lovely yummy eggy mixture...
So... there you go! This is my favourite way to make an omelette and my favourite filling. All that leaves is to hear how you make your perfect omelette and what your favourite filling is?
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