Jamie Oliver

Omelette

A tasty breakfast, lunch or dinner in no time

Omelette

Serves 1
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    344
    17%
  • Fat
    30.2g
    43%
  • Saturates
    15.1g
    76%
  • Protein
    17.5g
    39%
  • Carbs
    0.3g
    0%
  • Sugars
    0.1g
    0%

Of an adult's reference intake

Jamie's Ministry of Food
recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver
Tap For Method

Ingredients

  • BASIC 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
Tap For Method

Share this Recipe

Copy URL
Tap For Ingredients

Method

  1. 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.
  2. Heat a small knob of butter in a small frying pan on a low heat, and once melted and bubbling, add the eggs and move the pan around to spread them out evenly.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Tip

View Comments
Nutrition per serving
  • Calories
    344
    17%
  • Fat
    30.2g
    43%
  • Saturates
    15.1g
    76%
  • Protein
    17.5g
    39%
  • Carbs
    0.3g
    0%
  • Sugars
    0.1g
    0%

Of an adult's reference intake


Jamie's world