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The omelette we show being made on this page is a cheese
and herb omelette but many other fillings can be used. With each filling
though, the basics of making an omelette do not change.
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KEY POINTS
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Preparation Time: |
5 mins |
Cooking Time: |
5 minutes |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
1
portion |
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INGREDIENTS
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Metric |
Imperial |
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3 medium eggs |
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Level teaspoon of dried
mixed herbs or a heaped tablespoon of fresh chopped mixed herbs. |
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50 g grated strong cheddar cheese |
2 oz grated strong cheddar cheese |
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1 tablespoon olive oil or a teaspoon of
butter |
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Salt and pepper to taste |
Preparation Before Cooking
Grate the cheese.
Heat the serving plate in the oven
Cooking Equipment
Frying pan - preferably with a 20 to 25cm (8 to 10 inch) base (not the
top).
A 'turner' or similar to flip the omelette over.
CLICK ANY PICTURE BELOW TO ENLARGE IT
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Put the eggs, herbs and salt
and pepper into a bowl and mix with a fork. The idea is to get the egg
whites and yolks just mixed together and no more. Don't whisk the eggs or
mix for more than about 30 seconds otherwise you will incorporate too much
air into the mix and the result will be a soufflé rather than an omelette. |
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Heat the oil or butter to a
medium / high temperature in the frying pan. Pour in the egg mixture and
after 30 seconds or so mix the firming egg mixture in the pan. This will
allow uncooked liquid to get to the base of the pan and cook the mix
quickly. After another 30 seconds, when the mix is half-cooked (see
picture), sprinkle the cheese (or other ingredients) evenly over one half
of the omelette. |
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Cook the omelette until the
top has started to firm up and cheese is beginning to melt. This should
take around a minute Using a turner, flip the omelette over in
half (the half without cheese to go over the half with cheese) as in the
picture. Cook each side for a further 15 to 30 seconds or so until each
side is very light golden brown. | /font>
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When cooked, gently slide the
omelette out of the frying pan and onto the pre-heated plate - this
will avoid any chance of the omelette breaking. To keep
things very simple we served ours with peas but almost any
vegetable will go with an omelette. |
MORE
EGG RECIPES
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