An omelette is one of the quickest and easiest meals to make, and because the egg is protein, it will keep you going for several hours before you get hungry again. It’s completely versatile as you can basically add anything you fancy as a filling, including left-overs from last night’s dinner.
Cheese works particularly well as part of the filling and if you are using cheese, first prize is to put the omelette under a grill for just a minute or two to melt the cheese, but you can also just leave it grated on top.
Ingredients for 1
2 eggs, beaten
1T cold water
A pinch of salt
Filling/s of your choice e.g.
- Onion, lightly cooked
- Sweet pepper, raw or lightly cooked
- Mushrooms, lightly cooked
- Courgettes, lightly cooked
- Spinach, lightly cooked
- Whole kernel corn, straight from the cob or from a can, drained
- Cheese, grated
- Ham, cut up
- Bacon, cut up
Prepare all the ingredients for your filling – chop up and if necessary, gently cook in little oil or butter.
If you are using a grill, start warming it up now.
Warm a small frying pan on the stove on low and melt a little butter in it, while you beat your eggs with the water and salt. When the butter is melted and foaming, pour in your eggs. Let them cook a minute or two, lifting the edges gently to allow the uncooked egg to run underneath.
When the egg starts to puff slightly, spoon your filling ingredients onto one side of the omelette – remember that you need to leave the other side free to flip over. If you want to flip a perfect omelette out the pan, don’t use too much filling. Either way, on the very top should be the cheese.
Using an egg flipper, carefully check if the underside of the egg is cooked. When it is, move the whole pan under the grill for a minute or two, watching carefully till the cheese just melts. Then flip the empty side of the omelette over the full side and slide onto a plate.
Enjoy as is, or with some salad if you want to make it a really healthy meal.
Image credit: Tri Le via Flickr