Omelettes are the best fast food! They never fail to disappoint; take a couple of eggs, whatever fresh ingredients you have handy, a fork and frying pan and less than five minutes later you’ll have a delicious and nutritious meal fit for a king!
In the spirit of giving praise where it’s due, and at the risk of sounding obvious I felt the urge to write this post In praise of the Humble Omelette to highlight the fact that fresh ingredients cooked simply can rarely go wrong.
This reminded me that my Mother has always said that you can tell a good restaurant by the way they cook an omelette. The most important thing is that the eggs should be the best quality and very fresh, as should the topping ingredients, which really don’t have to be fancy at all, just simple chopped herbs and a scattering of grated cheese is perfect in it’s simplicity. But it should always be made to order and served immediately.
Omelettes are a great way to use leftovers or the last bits and pieces in the fridge, it’s amazing how when whisked up together and served with a sizzle and a smile, those odds and ends can suddenly seem so much more appealing! And you can always easily chop and change the toppings to suit everyone’s particular likes and dislikes, always a guaranteed way to keep everyone happy at the dinner table which makes life so much easier!
- 2 - 3 free range eggs (depending on the size of the eggs and your appetite)
- 2 tbsp water
- Salt and black pepper pepper to taste
- 2 tbsp Olive oil or butter (I used my Healthy Homemade Butter)
- Fillings of your choice....
- (pictured above)
- 1 large fresh, chopped tomato.
- 1 small avocado, sliced.
- A handful of freshly picked parsley and rocket.
- A scattering of grated parmesan.
- Whisk the eggs with the water and seasonings.
- If you need to cook some of the topping ingredients like bacon or mushrooms, do it first and set them aside.
- Chop and slice the other ingredients.
- Heat the oil or butter, use enough just to lightly cover the bottom of the frying pan.
- Pour the egg mixture into the pan, tilting the pan to make sure it covers evenly.
- Allow it to cook for a couple of minutes.
- Now arrange the topping ingredients over the omelette.
- When the egg has set, using a spatula, try to gently lift and fold one side over onto the other to make a semi circle. If it is too soft, let it cook for a couple more minutes.
- The underside should be light golden brown and the omelette should easily slide onto a plate.
- Serve immediately.
I need to try making an omelette now that I’m having eggs every morning for breakfast. Such a great way to use up little bits of leftovers.
I haven’t had an omelette in a long time. Thank you for sharing this yummy recipe. Thanks for linking up at #HomeMattersParty hope you will come back next week to link up again.
Thanks for hosting Melissa, I will be back!
I love omelettes at ANY time of day. Thanks for posting. Visit me please at http://linorstore.com/5-ways-you-can-improve-your-jewelry-business/
Thanks for popping over Linda – I will check out your site!
I’ve always had the worst luck making omelets. I just can’t seem to get them to cook well-done (I have to have my eggs well-done, absolutely no runny-ness). Is there some secret to getting a well-cooked, but not burnt, omelet?
Visiting from A Pinch Of Joy.
Hi Stephanie, I would recommend that you cook it on a slightly lower heat, so that it cooks through but doesn’t burn. Thanks for stopping by!