- Big eggs 3
- Butter 1 tsp • 717 kcal
- salt and pepper to taste • 1 kcal
- Cheese 30 grams
- Ham 2 slices
If you think that making a perfect, creamy omelette is difficult, then think again! This basic French omelette recipe is the perfect vehicle for whatever fillings you want to add. Omelettes are perfect for breakfast, lunch or even dinner, as they are filling and nutritious. Serve with a salad or vegetables of your choice.
Get all your ingredients ready before you start, so you can just grab and add them when needed.
Beat eggs, salt and pepper in small bowl until blended thoroughly.
Heat butter or oil in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until smoking hot. Tilt the pan to coat bottom. Pour in egg mixture, which should set immediately at edges.
Even as you pour the mixture in, whisk vigorously with a fork so that the mixture cooks evenly.
Continue cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and only a tiny amount of liquid egg remains, Place filling on one side of the omelette. The residual heat will melt the cheese and cook the remaining egg without making it tough and rubbery.
Fold omelette in half with turner. Flip over once, and cook for a few seconds more, until cheese is beginning to melt.
Slide the omelette out of the pan and onto the serving dish. Voila!
For a sweet omelette, leave out the pepper and add sugar to the egg mixture. Fill with berries, preserves, finely chopped and toasted nuts, and sprinkle with icing sugar when cooked.
Omelettes cook so quickly that you really do need all your ingredients prepared and ready to add before you start cooking. Any raw foods need to be cooked, and those that have been in the fridge need bringing up to room temperature before adding to the omelet.
To serve more people, multiply the omelette recipe as needed – for two people, use six eggs, for three, nine eggs etc.