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.