Recipe: Basic herb & cheese omelette
- 2 free-range eggs
- 1 tbs water
- Salt & ground black pepper, to taste
- 10g (2 tsp) butter
- 1 1/2 tbs chopped fresh curly parsley
- 1 tbs chopped fresh chives
- 20g (1/4 cup) finely shredded colby cheese
- Measure and prepare all your ingredients. I find that free-range eggs result in a much tastier omelette because they have more flavour than the battery hen version. You can use a special omelette pan or a small non-stick frying pan to make an omelette. The main thing to remember when choosing a pan is that it should have a thick base to distribute heat evenly and have shallow, gently sloping sides. A 20cm omelette pan is a perfect size to cook individual omelettes made with 2 eggs. Steel omelette pans are available and must be seasoned before using for the first time. To season, cover the base with about lcm of vegetable oil and sprinkle with 2 tbs of salt, heat until very hot and almost smoking and then set aside until almost cooled to room temperature.
- Pour out the oil and salt and discard. Wipe the pan clean with paper towel. Never wash the pan after using it, simply wipe it out with paper towel ready for the next time. Special omelette pans with non-stick coatings are also available and are usually made with an aluminium base Place eggs, water, salt and pepper into a jug or bowl and lightly whisk with a fork until well combined and slightly frothy. Heat the butter in the omelette pan over medium-high heat until it begins to sizzle and then tilt the pan to coat the surface with the melted butter. It is important to have the pan hot and the butter sizzling before adding the egg mixture so that the egg will cook reasonably quickly and brown underneath, while remaining soft on the topL Add the egg mixture to the pan.
- Use the back of a fork to quickly draw the cooked egg from the edge of the pan towards the centre and then tilt the pan so the uncooked egg runs to the edge. Repeat this process until the omelette is lightly set – it will only take about 30 seconds. Cook the omelette, without stirring, for another 30-60 seconds or until the underside is nicely browned and the top remains soft and slightly runny. (If you prefer, you can cook the omelette for slightly longer or until the egg is only just lightly set on the top, depending on your taste, but be careful not to overcook it.) Sprinkle the omelette with the herbs and colby cheese. Use the fork to lift one side of the omelette and fold it over the other side to enclose the filling. The cheese will melt from the heat of the omelette. Slide the folded omelette onto a warmed plate and serve immediately.
Number of servings (yield): 1
Meal type: breakfast
Culinary tradition: USA (General)