Quick to prepare, easy to cook, and delicious, Omelettes make the perfect one dish meal.
They make a great mid or end of the week supper when the fridge is getting a bit empty and you haven't had a chance to go to the shops yet. They are also a great way of using up those bits and pieces that you want to use up but there is not enough of them left to make anything substantial with.
Today for instance, I had a bit of ham, some potato, a piece of a yellow sweet pepper and a small courgette. There is not too much I could have done with any of them on their own, but they made the perfect omelet filling!
Depending on what I want to fill it with, I can have it steaming hot and on the table in less than 15 minutes. It's a win/win situation. We get a tasty meal that is filling and delicious . . . and it's done in quick time.
You can fill omelettes with all sorts . . . meats, cheeses, vegetables. It all depends on what you feel like having. I often favour a filling of deliciously sauteed potatoes, onions, peppers, ham and cheese.
mmmm . . . mmmm . . . good. The courgettes I added today made for some extra colour and crunch. These went down a real treat! (Make sure to have your chosen filling ready before you begin to cook your omelettes!)
*The Perfect Omelet*
Allow 2 eggs per person for a starter, or 3 per person for a main course. Make one at a time.
2 to 3 eggs per person, depending
on which course you are eating
sea salt and freshly ground black pepper
Fillings as desired (see below)
Break the eggs into a bowl, seasoning lightly with salt and black pepper. Beat with a fork until the yolks and whites are evenly mixed. Heat a 10 inch nonstick frying pan over medium high heat. Brush with some clarified butter when hot and quickly add the eggs. Cook for 10 to 15 seconds, just until they are beginning to set very lightly on the bottom. Immediately scrape the sides towards the middle, using the side of a fork. Carry on stirring, almost continuously, shaking the pan gently with your other pan, until the eggs are cooked to your taste. Allow 1 minutes for a lightly cooked omelette, 1 1/2 minutes for a firm omelette, and 2 minutes for a well cooked omelette. Add the filling as desired to one half of the omelette and roll the other half up over top. Slide out onto a heated plate. Keep warm while you make the other omelette in the same way. Brush the tops with more clarified butter, and serve immediately.
Mushroom - Slice 100g of button mushrooms and saute in some butter until golden brown. Add some chopped chives or parsley.
Cheese - Fill with grated gruyere cheese, which is the classic filling. Fresh goats's cheese and black olives are also lovely, as is cheddar cheese and chives.
Lyonnaise - Saute small cubes of potato and some onion in butter, until softened and golden brown. Season with salt and pepper. Chopped peppers can also be added, but are not typical.
Tomato and Basil - Skin, deseed and chop several ripe tomatoes. Cook gently in some olive oil for about 20 minutes. Add some fresh chopped basil at the last, along with some salt and pepper.
Smoked Salmon with Asparagus - Cook some asparagus spears in boiling water for a few minutes, just until the tips are cooked through but still crisp. Drain and refresh in cold water, then cut off the stalks and reserve for another use. Cut 100g of smoked salmon into strips and add to the eggs just before you cook the omelette. Cook as above and then add the asparagus tips, gently warmed in some butter just before you fold the omelette.
The Whole Shebang - (my preferred) Saute some cubed potato along with some onion until softened and golden brown. Add some chopped peppers and cubed ham. Cook until the peppers are softened and the ham is heated through. You can add any other vegetables as desired. Add some grated cheddar cheese to half of the omelette and then top with the ham/ potato/onion/vegetable mixture. Fold over as per recipe.