Basic omelette recipe:
2-3 Free Range Eggs.
2-3 Half eggshells filled with water.
Salt and Pepper.
Half a tablespoon of olive oil.
Whisk together the eggs and water in a bowl. You can just use a fork, a whisk is not necessary. Add a pinch of salt and sprinkle of black pepper as desired. Meanwhile heat the oil in a good non stick frying pan over a medium heat. When the oil is warmed, swirl the pan around to make sure the whole base of the pan is coated. Pour in the omelette mixture and wait for it to set on the bottom of the pan.
If you are having the omelette plain, just watch carefully as it sets. If not, add one of the fillings below*.
When the omelette has set fully on the bottom of the pan and the egg is no longer too liquid, carefully flip one half of the omelette over on to the other to make a half moon shape. Flip it over allowing it to cook thoroughly on each side.
Serve with salad, chips, French bread or anything else you wish. Bon Appetit!
* Here are a few ideas for other fillings you could add at this point if you wish to make the
omelette a bit more special:
Cheese- A combination of Jarlsberg and Mature Cheddar works well. Mozzarella is good too, mixed with a stronger cheese such as cheddar.
Gouda, Edam or any other cheese you desire other than soft cheese are good too. Wait for the cheese to melt slightly before flipping the omelette into a half moon.
Cheese and ham or bacon- Add chopped cooked ham, pancetta or bacon to the cheese.
Cooked peeled prawns.
Tomatoes, fried onions or fried peppers.
Sliced cooked mushrooms
Drained tuna chunks.
The list is endless....
This is the method my mother taught me, and the good news is that it could not be easier. For those in need of fast food, the humble omelette is a great recipe to have in your repertoire. Inexpensive and easy to make, this is perfect for students, busy people or those in need of a late night snack or nutritious breakfast. No hassle of weights or measures involved, simply crack the eggs into a mixing bowl then use a discarded half eggshell to measure out the water (1 egg= 1 half eggshell of water, 2 eggs= 2 half eggshells of water and so on).