There is nothing more delicious than the perfect omelette, whether it be for breakfast, lunch or supper! Once you have mastered the technique there are any number of delicious fillings which can be used like mushrooms, spinach, tomato or simply add some fresh herbs to the egg mixture.
Preparation Time: 5 minutes
Cooking Time: 5 minutes
1 teaspoon butter
salt and freshly ground pepper
50g ham, shredded
1 – 2 tablespoons grated Swiss cheese
- Place 25cm frying pan over medium-high heat and melt butter. Meanwhile whisk together eggs with salt, pepper and 1 tablespoon water (optional) to lighten the omelette.
- When the butter has foamed and is golden, pour in the eggs which should sizzle. Let them coagulate for around 10 seconds. With the back, flat side of a fork push the eggs in from the sides of the pan into the centre, in a circular motion. Tilt the pan if necessary to that the uncooked egg spreads underneath. After a minute or two the eggs will be more than half set, so leave flat on the cooktop and sprinkle middle with ham and cheese.
- Fold over so you have a half moon shape and cook for 30 seconds more. Flip over omelette for another 30 seconds and then serve immediately.
It is ideal if you have a special pan for crepes, pancakes and omelettes. A non-stick pan is an excellent choice.
Wine Recommendations: Sparkling wine is always my choice with an omelette, whether white or red. It brings a festive note to the meal!