Omelette

Name: Omelette
Total time: 10 min
Yield: 1
Ingredients: 2 large free-range eggs; 1 small knob of unsalted butter; 1 small handful of grated Cheddar cheese (optional); 2 or 3 sprigs of fresh basil; 1 handful of cherry tomatoes; olive oil; 2 or 3 field-type mushrooms; olive oil

A tasty breakfast, lunch or dinner in no time

“Plain or with veggies, omelettes are really easy to knock together and super-satisfying. ”

Serves 1

Cooks In10 minutes

DifficultySuper easy

Jamie's Ministry of Food Eggs Breakfast Meals for one One-pan recipes Quick fixes

Nutrition per serving

Calories 321 16%
Fat 27.6g 39%
Saturates 12.5g 63%
Sugars 0.1g 0%
Salt 1.7g 28%
Protein 19.4g 39%
Carbs 0.1g 0%
Fibre 0g -

Of an adult's reference intake

Jamie's Ministry of Food

By Jamie Oliver

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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

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Jamie's Ministry of Food

By Jamie Oliver

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Method

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 a 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, 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.