A fluffy, buttery Omelette is a recipe that everyone should know how to make! Once you know the basics, the filling options are limitless. I’ve stuffed this cheesy Omelette with buttery garlic mushrooms. Try bacon or ham with vegetables, asparagus or even flakes of salmon!
Who says omelettes are just for breakfast? No no no!!! Omelettes are terrific for any time of the day. And it’s a master recipe that everyone should know!
HOW TO MAKE AN OMELETTE
It’s this simple – whisk eggs with cream or milk plus salt and pepper, melt butter in non stick skillet over medium heat, add egg, stir briefly, then lift up edges and tilt pan to let the egg run under. Sprinkle with cheese (not optional in my world!) and filling of choice, then once the top is set, fold and serve!
TIPS TO MASTER YOUR OMELETTE GAME
Omelettes aren’t hard to make, but I do have a few tips:
- A touch of cream makes the texture of the omelette a bit more luxurious and velvety so it’s worth adding if you have some, otherwise milk will be a perfectly adequate substitute;
- Stir the egg quickly as soon as you pour it into the pan and no flipping – this makes the omelette fluffier; and
- Cook on a medium heat to ensure the top sets before the bottom burns.
As for what to put in the omelette? Oh the options! I’ve gone with buttery garlic mushrooms here, smothered in melted cheese. Bacon is also a firm favourite – or ham.
I love using sautéed vegetables too, and I quite often add olives, sun dried tomatoes, artichokes, peppers or other bits and bobs in jars that I have floating around in the fridge.
Basically, if you’ve got a fluffy, buttery omelette, you can pretty much put anything inside and it’s going to be absolutely delish! – Nagi x
WATCH HOW TO MAKE IT
Watch how to make an omelette!
- 1 tbsp / 15g butter
- 3 eggs
- 2 tbsp cream (or 1 ½ tbsp milk) (Note 1)
- Salt and pepper
- 1/3 cup grated cheese (any melting cheese, I usually use cheddar)
- 1 tbsp / 15g butter or olive oil
- 150 g / 5 oz mushrooms , sliced (about 1 ½ cups)
- 1 small garlic clove , minced
- Pinch of fresh thyme leaves and finely chopped parsley (optional)
- Mushroom Filling: Melt butter in a medium or small non stick skillet over high heat. Add mushrooms and cook until starting to go golden on the edges – about 1 ½ minutes. Add garlic, salt and pepper, cook until golden – about 1 ½ minutes. Remove from skillet.
- Whisk eggs, cream, salt and pepper.
- Cool skillet and lower heat to medium.
- Add butter, then when it foams, add egg. Immediately give it a few stirs (as though you’re making scrambled eggs) then when the base just starts to set, spread it all out to cover the base (see video).
- Wait 20 - 30 seconds, then use a rubber spatula to lift up the edge, tilt pan to make the egg run off the surface under the omelette. Repeat 2 or 3 times around the edges of the omelette.
- Sprinkle half the omelette with some of the cheese, top with mushrooms, sprinkle with thyme and parsley, top with remaining cheese.
- Cover with lid and cook for 30 seconds or until the underside is light golden and top is just set – cheese won’t melt.
- Fold omelette in half to cover mushrooms, transfer to serving plate immediately – residual heat will melt cheese.
LIFE OF DOZER
He’s sulking. He’s figured out that bags with wheels = me going away without him…..