Omelette is fantastic. They are cheap, flexible and you can use all sorts of different things; crispy bacon, mushrooms, cheese, and tomatoes to make your omelette. Crack your eggs in a bowl then add a pinch of salt and pepper. Some people put milk or cream in their omelette at this point. Get your right sized pan on medium heat. Add oil on the pan and let it heat up then whisk your eggs. The great thing about omelettes and eggs is that if you get the first one wrong, you can learn from it and try again just to get it perfect. If it’s too dark, cook it less, if it’s too soft, cook it more.
Don’t rush when making your omelette, if you cook eggs too hard and fast, you will get it horrible sort of crispiness to it. Once your pan is ready, pour in the whisked eggs and for the first 20 seconds, bring in the eggs from the sides to the center. After about 30 seconds, you will squiggle the egg around one last time and then turn the heat down a bit. Add cheddar cheese, you can use all sorts of different cheese but I think cheddar cheese is great for the omelette. You just need the tiniest amount for this basic omelette, just grate the cheese over the omelette, you want it to be silky and delicious. Just let it take over on low heat, for about 40 seconds until the eggs start to change color.
Using your spatula, flip the omelette halfway then serve your omelette immediately. You can also serve your omelette with crispy bacon over it, you can make so many different things out of an omelette.
- 2 knobs of butter
- large handful spinach
- 2 free-range eggs
- 15g/½oz cheddar, grated
- salt and freshly ground black pepper
- Melt a knob of butter in a frying pan placed over medium heat.
- Add the spinach and cook for 1–2 minutes, until wilted. Season with salt and pepper. Tip out onto a plate and set aside.
- In a bowl, beat the eggs until just mixed. Return the frying pan to a medium–high heat.
- Add the remaining butter and melt until beginning to foam, then swirl it around the pan.
- Pour in the beaten eggs, then tilt the pan to distribute the eggs evenly. Leave for 20 seconds, until the eggs begin to bubble.
- Working quickly, use a spatula or wooden spoon to draw in the sides of the eggs to the center, incorporating the butter.
- Gently shake the pan to redistribute the egg to the edges.
- Sprinkle over the cheese and spinach while the egg is still slightly runny in the middle, then remove the pan from the heat.
- Using a spatula, fold one-third of the omelette into the middle, then turn the omelette onto a warm plate folding over itself.
- Serve immediately.