a classic omelette

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a classic omelette

a classic omelette

It’s hard to go past an omelette when you feel like a super quick, healthy meal. The possibilities are endless when it comes to additions and flavours.

per person:
3 eggs
small handful flavourings, optional
large handful accompaniments, optional

1. Preheat a small frying pan or omelette pan on a medium high heat.

2. Lightly whisk eggs in a bowl. Season.

3. Add a few glugs of oil or butter to the pan. Add eggs and cook for about 30 seconds. If they’re sizzling too rapidly, turn the heat down.

4. After 30 seconds gently bring the cooked edges of the egg into the centre and let the raw egg flow out to the edges.

5. Top with flavourings, if using. When the egg is mostly cooked and set (about 1minute or a little longer), slide the omelette onto your plate, folding in half as you go.

6. Serve with accompaniments on the side.

variations

flavourings – cheesy – finely grated parmesan, cheddar, ricotta, cottage cheese, crumbled goats cheese (great with basil), crumbled feta, blue cheese.

flavourings – veg – halved cherry tomatoes, sun dried tomatoes, cooked mushrooms, artichoke hearts in oil, finely shaved asparagus, shaved fennel, cooked zucchini, leftover roast potatoes.

flavourings – carnivore – proscuitto, finely sliced salami, diced cooked bacon, shredded cooked chicken.

flavourings – fishy – smoked salmon, smoked trout, salmon roe, caviar, canned sardines, smoked oysters, cooked crab meat, lobster, canned tuna, canned salmon.

flavourings – herby – lemony sorrel, thyme, basil, parsley.

flavourings – spicy – preserved lemon, smoked paprika, curry powder, fennel seeds, coriander seeds.

accompaniments – baby spinach, salad leaves, shaved fennel, shaved zucchini, shredded kale, wilted kale, wilted spinach, a glass of wine!

vegan – try scrambled tofu instead.

richer – use butter instead of the oil and add a few tablespoons of cream or sour cream as you whisk the eggs.

leftover potential?

OK. Best when hot from the pan but you could keep in the fridge if needed. Gently reheat in the oven or in a pan.

problem solving guide

eggs sticking to the base of the pan – eggs have a tendency to stick. Be generous with the oil or butter and use either a nonstick pan or a well seasoned omelette pan.

eggs rubbery – the first sign that eggs are overcooked is the texture goes all rubbery. Next time take the pan off the heat before you think the eggs are cooked AND use a lower heat to begin with.

eggs watery – when eggs get overcooked, the protein coagulates and squeezes out any excess moisture which results in water weeping out from your eggs. Not much you can do now, but next time take the pan off the heat before you think the eggs are done. The residual heat will be enough to finish them off.

too bland – season with a little more salt & pepper and get more creative with the flavourings. Also make sure you’re using the best quality free range eggs you can afford.

serving suggestions

Best served HOT straight from the pan with a wicked glass of white wine.
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{ 7 comments… read them below or add one }

Marissa Kennerson June 1, 2019

Definitely learned a few things like not over-mixing eggs. Lower heat. Beautiful result!
Thanks, Jules!

Reply

jules June 2, 2019

Wonderful Marissa!
Omelettes are the best 🙂

Reply

Annie March 16, 2014

First attempt – halved cherry tomatoes, parmesan cheese & basil. Second attempt – added avocado and burnt pine nuts but it was too full. Next time I’ll make those additions accompaniments instead. Sooo tasty. Posted on my Instagram – http://instagram.com/p/lmtS0WoUof/. Is #stonesoup the hashtag we should use Jules? Would love to see other creations on Instagram!

These templates are amazing. I’ve always been a perfectionist in the kitchen, which is hard work and boring. Thanks to you I’m unlearning that and eating great food more often. Nom! <3

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Katrina March 12, 2014

I made this but put a diced Granny Smith apple with cinnamon, nutmeg, approx 1 tsp lemon juice, a smidge of maple syrup (less than 1 tsp), and maybe 1/4 tsp vanilla extract in the pan first, then stirred it while it cooked. This became the filling. I whisked in a couple Tbsp coconut milk with the eggs, too. Result = apple pie omelet.

Probably not the most nutritious breakfast ever, but now I’m eyeing up some blueberries that have been languishing in the freezer for awhile…

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Annie March 16, 2014

Wow. You’re so adventurous turning it into a dessert! Sounds delicious!

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katlyn basilone March 26, 2014

I think the only questionable ingredient was your use of maple syrup in terms of nutrition and that seems quite minimal and definitely not terrible! Well done! 😀

Reply

jules March 27, 2014

Thanks Katlyn!

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