a classic omelette

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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