Yup, I’ve attempted omelettes many times over the years only for them to resemble scrambled eggs, or more recently to fall back on the trusty-never-fail frittata recipe. However yesterday I had a fresh bunch of asparagus, and while poached eggs may be more traditional I wanted something more substantial.
I spent a bit of time reading instructions on how to make omelettes from Delia and speaking to my local expert (my husband).
The first resulting omelette was pretty damn good, the second I made was… less good but still entirely edible!
~ makes 1 omelette.
- rapeseed oil
- 1/2 onion, diced
- 3 mushrooms, sliced
- 1 slice of cooked ham, chopped
- 4 spears of asparagus
- 2 eggs
- 2 tablespoons of semi-skimmed milk
In a small pan with lid add a little oil, the onions, mushrooms and cooked ham under a medium flame.
In a bowl crack two eggs, add the milk and season. Whisking slightly with a fork.
Once the onions are starting to soften, stir then add the asparagus on top, placing the lid on and turning down the heat to a low flame.
Add a reasonable glug of oil to a 20cm wide frying pan under a high heat, if you drop a tiny bead of water in the oil should start to sizzle, then add the egg mixture. Quickly pull the eggs to the centre of the pan as they solidify and tilt the pan to redistribute the liquid egg. Do this a couple of times, then leave to cook the under side.
Carefully loosen the edges and shake the pan gently till it pulls away from the bottom. This should take no longer than a couple of minutes.
When the top is set add the filling to one edge of the omelette and fold over. Carefully slide it on to a plate, then top with the spears of asparagus.
Because omelette’s are thin they cook super quickly, so if you are a newbie like me make sure you have everything prepared before hand. Secondly if you are planning to make a couple, preheat the oven and keep each omelette warm while you make the next one.
Now that I can finally make omelettes there are so many fillings to try – next time I think some goats cheese would be an amazing addition, adding it just before being served.
What are your favourite omelette fillings?
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