Omelette

Omelette

Serves 1

  • 2 large free-range eggs

  • sea salt

  • freshly ground black pepper

  • 1 small knob butter

  • 1 small handful Cheddar cheese, grated, optional

Basic omelette:

Crack the eggs into a mixing bowl with a pinch of salt and pepper. Beat well with a fork.



Put a small frying pan on a low heat and let it get hot. Add a small knob of butter. When the butter has melted and is bubbling, add your 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, 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.



Tomato and basil omelette:

2 or 3 sprigs of fresh basil

a handful of cherry tomatoes



Pick the leaves off the basil and roughly tear them. Cut the cherry tomatoes in half and add to a hot frying pan with a small knob of butter, a drizzle of olive oil and a pinch of salt and pepper. Fry and toss around for about 1 minute, then turn the heat down to medium and sprinkle over the basil leaves. Add your eggs and move the pan around to spread them out evenly. Continue as for the basic omelette.



Mushroom omelette:

2 or 3 nice field-type mushrooms

olive oil



Quarter or roughly chop the mushrooms and add to a hot frying pan with a small knob of butter, a drizzle of olive oil and a pinch of salt and pepper. Fry and toss around until golden, then turn the heat down to medium. Add your 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.

Nutritional Information

Omelette

A tasty breakfast, lunch or dinner in no time

More Cheap & cheerful recipes >
0 foodies cooked this
Plain or with veggies, omelettes are really easy to knock together and really satisfying
Serves 1
10m
Super easy
Method

Omelettes are tasty and super-quick to knock together. A simple omelette is delicious, but if you like to mix things up, some of the other flavour combinations I've given you below are really good, whether you're eating your omelette for breakfast, lunch, or even dinner on those nights when you don't want to be in the kitchen for long.

Basic omelette:
Crack the eggs into a mixing bowl with a pinch of salt and pepper. Beat well with a fork.

Put a small frying pan on a low heat and let it get hot. Add a small knob of butter. When the butter has melted and is bubbling, add your 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, 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.

Tomato and basil omelette:
2 or 3 sprigs of fresh basil
a handful of cherry tomatoes

Pick the leaves off the basil and roughly tear them. Cut the cherry tomatoes in half and add to a hot frying pan with a small knob of butter, a drizzle of olive oil and a pinch of salt and pepper. Fry and toss around for about 1 minute, then turn the heat down to medium and sprinkle over the basil leaves. Add your eggs and move the pan around to spread them out evenly. Continue as for the basic omelette.

Mushroom omelette:
2 or 3 nice field-type mushrooms
olive oil

Quarter or roughly chop the mushrooms and add to a hot frying pan with a small knob of butter, a drizzle of olive oil and a pinch of salt and pepper. Fry and toss around until golden, then turn the heat down to medium. Add your 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.

Nutritional Information Amount per serving:
  • Calories 344 17%
  • Carbs 0.3g 0%
  • Sugar 0.1g 0%
  • Fat 30.2g 43%
  • Saturates 15.1g 76%
  • Protein 17.5g 39%
Of an adult woman's guideline daily amount

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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