Omelette
Recipe video below above. Fluffy omelettes are a master recipe that everyone should know. The key tip is to use a low-ish heat so the omelette doesn’t burn on the underside before the top sets. Feel free to use your filling of choice – suggestions in the notes below.
Foto: RecipeTin Eats
Ingredients
- 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))
Steps
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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.
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Whisk eggs, cream, salt and pepper.
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Cool skillet and lower heat to medium.
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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).
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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.
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Sprinkle half the omelette with some of the cheese, top with mushrooms, sprinkle with thyme and parsley, top with remaining cheese.
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Cover with lid and cook for 30 seconds or until the underside is light golden and top is just set – cheese won’t melt.
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Fold omelette in half to cover mushrooms, transfer to serving plate immediately – residual heat will melt cheese.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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