Omelette

Omelette

Omlet2

“Plain or with veggies, omelettes are really easy to knock together and really satisfying ”

Ingredients

2 large free-range eggs
sea salt
freshly ground black pepper
1 small knob ghee
1 small handful Cheddar cheese , grated, optional

Method

Basic omelette:
Crack the eggs into a mixing bowl with a pinch of salt and pepper. Beat well with a fork.

Put a small frying pan on a low heat and let it get hot. Add a small knob of ghee. When the ghee has melted and is bubbling, add your eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese, if using (I sometimes grate mine directly on to the omelette).

Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

Tomato and basil omelette:
2 or 3 sprigs of fresh basil
a handful of cherry tomatoes

Pick the leaves off the basil and roughly tear them. Cut the cherry tomatoes in half and add to a hot frying pan with a small knob of butter, a drizzle of olive oil and a pinch of salt and pepper. Fry and toss around for about 1 minute, then turn the heat down to medium and sprinkle over the basil leaves. Add your eggs and move the pan around to spread them out evenly. Continue as for the basic omelette.

Mushroom omelette:
2 or 3 nice field-type mushrooms
olive oil

Quarter or roughly chop the mushrooms and add to a hot frying pan with a small knob of butter, a drizzle of olive oil and a pinch of salt and pepper. Fry and toss around until golden, then turn the heat down to medium. Add your eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the Cheddar. Continue as for the basic omelette.
Read more at www.jamieoliver.com

Tomato and basil omelette

Tomato and basil omelette

omlet

SERVES 1

Ingredients

2 sprigs of fresh basil
3 cherry tomatoes
2 large free-range eggs
sea salt
freshly ground black pepper
olive oil

Method

Omelettes don’t always need to be folded in half with the filling inside, you can leave the omelette open and sprinkle over your favourite ingredients before finishing it under a hot grill until it’s bubbling and delicious.

1. Pick the leaves off the basil and roughly tear them.

2. Cut the cherry tomatoes in half on a chopping board.

3. Crack the eggs into a mixing bowl.

4. Add a tiny pinch of salt and pepper.

5. Beat well with a fork until fully combined.

6. Place a small non-stick frying pan on a low heat to warm up. Meanwhile…

7. Add ½ tablespoon of olive oil to the pan and turn the heat up to high.

8. Carefully add the tomatoes and fry for 1 minute.

9. Turn the heat down to low and sprinkle over the basil leaves.

10. Carefully pour in the eggs, then tilt the pan to spread them out evenly.

11. Using a fork, swirl the eggs around the pan a little.

12. When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half – when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
Read more at www.jamieoliver.com