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Ingredients
- A good French omelette should take less, so the first step than a minute to cook Is to assemble the filling, (see following) and hot the plates. Allow 2 to 3 Large eggs Per person, break them into a bowl then add in 1 tsp. cool water and a tiny
- 1 pch Salt. Beat Large eggs with a fork just sufficient to blend yolks and whites and for the Large eggs to run freely.
Directions
- Heat 1 tsp. butter in a small omelette pan. When sizzling and just on the point of turning brown, pour in egg mix and shake backwards and forwards over a high heat. At the same time stir with the flat of a fork.
- Lift the edges occasionally to allow the uncooked mix to run into the spaces.
- Spoon the filling onto the omelette while the Large eggs are still creamy then, with a spatula, fold omelette over and loosen underneath to make sure it doesn't stick to the pan. Turn out onto a heated plate. Serve immediately.
- The Omelette Pan - It is best to use a small pan so the omelette is not too thin. My favourite is a small French pancake pan that measures 15cm across the base with sides sloping out to 20cm in diameter across the top. This size is perfect for a 2 or possibly 3 egg omelette.
- Fillings:CHEESE and CHIVES: Scatter over grated cheese and sprinkle with minced chives.
- MUSHROOM: Saute/fry sliced mushrooms for a few min in butter.
- BACON AND TOMATO: Cook 2 minced bacon rashers in a saucepan till fat sizzles, then drain away any excess fat. Add in 2 or possibly 3 minced ripe tomatoes, 2 to 3 Tbsp. water and a good healthy pinch of dry thyme. Simmer for about five min then season with salt and pepper to taste. While Large eggs are still creamy, spoon some of this mix over omelette then sprinkle with some grated cheese and minced parsley or possibly chives. Turn over and serve, drizzled with some of the tomato juice from the pan. Sufficient for 2 or possibly 3 omelettes.
- CHICKEN AND CHEESE: Minced cooked chicken, grated tasty cheese and a generous quantity of minced chives is a delicious omelette filling.
- POTATO, BACON AND ONION: Fry minced bacon till it sizzles, then add in sliced onion, cook till limp then add in some sliced or possibly diced cooked potato and some minced fresh sage and fry till golden brown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 0g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 155mg | 6% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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