I have always been amazed at how simple eggs become so “beautiful” when a chef in a 5-Star restaurant skillfully puts together a combination of nutritious fillings to make up one of the varieties of an omelette.
An omelette or omelette is a dish made from beaten eggs fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, meat (often ham or bacon), or some combination of the above.
Eggs have become part of daily dietary plans the world over, and have even been eaten as a complete meal; usually breakfast.
Just like the chef in a 5-Star restaurant, those amazing omelettes can be prepared at home for friends and family to enjoy. Here are some quick tips on how to make that magical 5-star omelette:
2 large free-range eggs, 1 small knob of unsalted butter, 1 small handful of grated Cheddar cheese, (optional)
OPTIONAL: TOMATO & BASIL OMELETTE
2 or 3 sprigs of fresh basil, 1 handful of cherry tomatoes, olive oil
OPTIONAL: MUSHROOM OMELETTE
2 or 3 field-type mushrooms, olive oil
How to prepare
For a basic omelette, crack the eggs into a mixing bowl with a pinch of sea salt and black pepper. Beat well with a fork.
Heat a small knob of butter in a small frying pan on low heat, and once melted and bubbling, add the eggs and move the pan around to spread them out evenly.
When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese (if using). I sometimes grate mine directly on to the omelette.
Using a spatula, ease around the edges of the omelette, and then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
For a tomato and basil omelette, pick and roughly tear the basil leaves. Chop the tomatoes in half, then add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around for 1 minute, then turn the heat down to medium and sprinkle over the basil leaves. Add the eggs and move the pan around to spread them out evenly. Continue as for the basic omelette.
For a mushroom omelette, quarter or roughly chop the mushrooms and add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around until golden, then turn the heat down to medium. Add the eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the Cheddar. Continue as for the basic omelette.