This light and fluffy omelette is perfect for Sunday breakfast or Sunday brunch. There are as many variations as your imagination can dream up (ours are just the start), so grab some fresh eggs and enjoy!
Ingredients: (Serves One)
2 free-range eggs
1 T. water
Salt and ground black pepper, to taste
10 grams (2 tsp.) butter
1 1/2 T. chopped fresh curly parsley
1 T. chopped fresh chives
20 grams (1/4 C.) fine shredded cheese of your choice
Carefully measure and prepare all ingredients.
Place eggs and water in a bowl and lightly whisk with a fork until well combined and slightly frothy.
Heat butter in an omelette pan over medium high heat until it begins to sizzle.
Tilt the pan to coat the surface with the melted butter. (It is very important that the pan be hot and the butter sizzling before adding the egg mixture so the eggs will cook quickly and brown underneath, while remaining soft on the top.)
Add the egg mixture to the pan.
Use the back of a fork to quickly draw the cooked eggs from the edge of the pan towards the center and then tilt the pan so the uncooked egg runs to the edge.
Repeat the above process until the omelette is lightly set, about thirty seconds.
Cook the omelette, without stirring, for another thirty to sixty seconds or until the underside is nicely browned and the top remains soft and slightly runny or, if you prefer, lightly set. Be careful not to overcook.
Sprinkle the omelette with herbs, and cheese.
Use your fork to lift one side of the omelette and fold it over to the other side to enclose the entire filling.
The cheese will melt from the heat of the omelette.
Slide the folded omelette onto a warmed plate, salt and pepper to taste, and serve immediately.
Mushroom and Herb Omelette - Before adding the egg mixture to the pan, cook 125 grams of sliced mushroom caps in 20 grams (1 T.) of butter in the omelette pan over medium high heat for five minutes or until tender. Remove from pan and set aside. Wipe the pan with paper towels and continue as directed in the basic recipe, sprinkling the mushrooms over the omelette with the herbs and cheese.
Smoked Salmon and Dill Omelette - Replace the cheese with 50 grams of thinly sliced smoked salmon, cut into strips and 1 T. of sour cream or mascarpone cheese, and replace the chives with 1 T. of chopped fresh dill. Continue as directed in the basic recipe.
Tomato and Bacon Omelette: Cook one thin slice of bacon, trimmed and copped, in the omelette pan over medium heat for three to four minutes or until beginning to crisp. Remove from the pan and drain on a paper towel, then continue with the basic recipe, sprinkling the omelette with 1/2 small ripe tomato, diced, the bacon, and the herbs, and cheese.
Basil and Parmesan Omelette: Replace the parsley and chives with 1 1/2 T. chopped fresh basil and replace the cheese with 20 grams (1/4 C.) finely shredded Parmesan cheese. Continue as directed in the basic recipe.
Note: Never salt eggs before or during cooking. Salt can cause the eggs to become tough during cooking. For best results, salt eggs, if desired, only after cooking.