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

  • 6 eggs
  • 1/2 cup milk or cream
  • Herbs, vegetables or meats of your choice
  • Also a great way to use leftover vegetable, pasta and meats
  • Pour into oven proof dish or use oven proof pan
  • Sprinkle with 1 cup grated Parmesan or cheese of your choice
  • Cook in moderate oven for 25 minutes