Tom’s Best Omelettes

The is a dish of which I am the undisputed master of cooking in our household. To put this in context, I am someone who loves cooking, and cooks a lot of the meals that we eat as a family. However, amongst these, only this has my daughters in agreement – omelettes.

Simple, tasty, filling, good for any meal, and a great way of using up any old stuff in the fridge. I know they are something a lot of people know how to make, and I felt similar, until I started reading about the many, many ways of making them. I tend to like my omelettes thin, so if you are looking for a thick diner-style one, then take a look at the link above.

Here’s my recipe. The below serves one four year old and one seven year old – but you know what children are like, sometimes the seven year old will eat all of the below to herself, or just nibble a tiny corner. The good thing is, it’s easy to make another if necessary.

Ingredients:

2 eggs

Salt

Pepper

Merest dab of butter

Whatever you/they want in them – in our house it is usually cheese and ham, but chicken, broccoli, spinach, asparagus, bacon, leftover potatoes, onions, chorizo, mushrooms, peppers and more have all been tried.

Equipment:

Non-stick pan

Fish slice

Bowl

Method:

1. Cook whatever is going in the omelette if it needs it, then take it out of the pan to add back in later. I have found this works better than making the omelette on top of the filling.
2. Put the pan on medium heat, but don’t be tempted to add the butter yet
3. Beat the eggs with a little salt and pepper
4. Once the pan is hot, turn it down and add the butter
5. As soon as the butter melts, pour the eggs in
6. Use the fish slice to stir the eggs, bringing the edges into the middle as they set, moving the pan to fill the gaps with uncooked egg. This step is vital to increase fluffiness!
7. When the eggs are pretty much set, with just a little liquid egg left, add the filling on one half. If you are using cheese, add it first to help it melt
8. Get underneath the side without filling with the fish slice, and fold it over
9. Give it 30 seconds to set, then serve.

I like mine with a squeeze of siracha, but the girls have yet to agree!