Omlettes 6/8/2019

From Basic to Fancy

To Make an Omelette

Not just a quick meal but also an addition to salads and fried rice
Prepare your filling , cooking any food that needs prior cooking
Beat eggs in a bowl until fluffy – 2 eggs per person is a good ratio
Heat a small pan adding a little butter or oil – slow to medium heat
Pour egg mixture into the pan – gently pulling away from the sides tipping the pan slightly to allow the uncooked mixture to spread
Sprinkle your filling over 1/2 of the omelette and gently flip the other side to cover the filling
Heat a little long to cook the filling and then gently slide onto plate

Filling suggestions

Sliced mushrooms previously cooked in a little butter – sprinkled with feta or Parmesan

Grated cheese and chives

Smoked salmon, dill and capers

Fresh herbs

Diced tomato, ham or cooked bacon and spring onions

Crab meat and spring onions

Asian style

Mix a little grated ginger and 1/2 teaspoon soy sauce into egg mixture
Sprinkle over a generous handful of bean sprouts, finely sliced chilli, and cooked mushroom
When serving pour over a little oyster sauce and sprinkle with spring onions

Souffle Omelette

Make it all a little fancy by first separating the eggs, whisking the whites to form a stiff peak
Fold egg white gently into beaten egg yolks
Cook in pan – don’t touch it but watch the cooking temperature
When setting and browning on the bottom place filling on omelette and fold in half
Sweet or savoury this can be a real treat

Frittata Mix

Similar to cooking an Omelette but cooking in the oven instead and usually served as shared dish