A well-made omelette is a thing of magnificence. It’s soft and custard-like, golden-yellow, and best eaten while still piping hot from the skillet. An omelette makes a fantastic breakfast seasoned with just salt and pepper, but it’s also a mighty fine delivery vehicle for anything from diced ham to sautéed mushrooms, eaten any time of day.
Omelettes can also be intimidating in their simplicity. No more! Today, we’ll show you how to make a perfect omelette, from whisking the eggs to sliding the finished omelette onto your plate.
2 large free-range eggs
10 g Cheddar cheese
Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
Place a small non-stick frying pan on a low heat to warm up.
Grate the cheese onto a board and set aside.
Add ½ tablespoon of oil to the hot pan, then carefully pour in the eggs.
Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little.
When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.
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 onto a plate. Delicious with a tomato salad and wholemeal bread.
Omelettes don’t always need to be folded in half with the filling inside, you can leave the omelette open and sprinkle over your favourite ingredients before finishing it under a hot grill until it’s bubbling and delicious.