OMELETTE ~ Fluffy and golden on the outside, soft and squidgy on the inside. Quick, filling and easy to make.
Making an Omelette for one ~ Break 3 eggs into a large bowl, season with a little salt & freshly ground pepper. Using a whisk, carefully blend the egg yolks and white, but don't over mix them.
Heat a non-stick frying pan until it is quite hot, then add 1 tsp butter and a little olive oil, as soon as the butter melts swirl it around, tilting the pan so the base and sides get coated.
Turn up the heat high, when the butter starts foaming, pour the egg into the pan, tilting to spread the liquid evenly over the base. Leave the omelette to cook for few seconds until a bubbly frill starts to appear around the edge. With a spatula, draw the edges into centre so the liquid flows into the space -it helps to tilt the pan. When there is a small amount of liquid left add any filling and flip half the omelette over. Don't worry about the liquid egg- the retained heat will cook it through.
Tips ~ The pan you use is important for cooking your omelette. Too big and you'll end up with a thin, tough omelette, too small and it will be thick and spongy. A good choice of pan would be a non-stick pan, about 15-20cm in diameter.
Tasty filling ideas
Mushroom & Tomato ~ Heat sunflower oil in a small frying pan and add some mushrooms. Cook for 5 minutes, until they are softened and then add a sliced tomato. Cook for a further 2 minutes. Remove them from the pan and set aside. When the egg is nearly set, arrange the cooked mushrooms and tomato on one side of the omelette. Using a spatula, flip the clear half of the omelette over the filling. Then carefully slide it on to a warmed serving plate. Like bacon? grill some lean back bacon until crispy and cut into strips. Add to the omelette along with the mushrooms and tomatoes.
Mixed Herbs ~ Add 1 level tsp mixed dried herbs or 2 tsp finely chopped fresh herbs to the beaten egg mixture before cooking.