I am egg obsessed. They are tasty, healthy, protein-packed bundles of awesome. I love their versatility too; fried, poached, scrambled, omelettes and a base for sauces and curds. They taste great with so many different flavours both savoury and sweet. I could talk about eggs all day! This post is all about omelettes. They are one of my favourite breakfasts because they are quick and easy, and I am ALL about that. So how do you make a successful omelette? Let me share some tips with you…
- Whisk the eggs with a splash of water, rather than milk
- Pour the eggs into a saucepan on medium-heat so it doesn’t cook the bottom too quickly. Swirl it around, turn the temperature low and put a lid on it.
- The water in the eggs will “steam” and the omelette will be gorgeous and fluffy!
- Cook your filling first, set aside and then stuff the omelette and fold over.
- When making an omelette for one, use at least 2 eggs so it’s not too delicate and will fold over without breaking.
- The more eggs you use, the bigger the frypan. If you have too many eggs it probably won’t cook on the stovetop so shove the pan under the grill for a few minutes to cook the top.
My favourite fillings for omelettes:
- Smoked salmon with sauteed baby spinach and tomato
- Ham and cheese
- Sauteed mushrooms and baby spinach
- Sauteed mushrooms, chorizo and tomatoes
The possiblities are endless! I love serving my omelettes with a side salad for a bit of fresh crunch.