It’s not difficult to make a good omelette, provided you practice a few easy techniques. Here are our top tips for making a delicious cheesy omelette in a flash!
1. Make sure you use the right size pan for the quantity of eggs – this will ensure that your omelette is the correct thickness for folding over. For a small frying pan, use two eggs. For a bigger pan, use three.
2. Break the eggs into a mixing bowl and add half an eggshell of water. You can add milk to omelettes, but water gives a better texture. Whisk the eggs lightly to combine them, and season to taste with salt, pepper and Aromat. At this stage, you can also add a few tablespoons of finely chopped fresh parsley or chives, for extra flavour and colour.
3. Melt a knob of margarine or butter (about 2 tsp) in a non-stick frying pan over a medium heat. When the fat stops foaming, tip in the beaten eggs, all in one go.
4. Wait for a few seconds until the edges of the omelette begin to set, then use a fork to pull the half-cooked edges into the middle of the pan, at the same time tilting the pan so runny, uncooked egg floods into the gap you've created. Repeat this three or four times around the edges of the omelette. This step is very important because it creates the creamy folds or ‘ruffles’ characteristic of a fine omelette!
5. Turn down the heat a little, and while the centre of the omelette is still runny, add a small handful grated or crumbled cheese of your choice. Cheddar is excellent in omelettes, but you can also use gouda, mozzarella, Emmentaler, Parmesan, blue cheese, feta, and so on.
6. Now add your choice of fillings (see our suggestions below). Do this right away, so the filling has time to warm through. Or, even better, heat the filling in a separate pan before you add it to the omelette.
7. Now fold the omelette in half by placing a spatula under one side, and flipping it over to form a neat semi-circle. The underside of the omelette should be a light golden brown, and its centre should still be slightly undercooked when you do this – it will continue cooking to perfection as you slide it on to the plate. The whole process of cooking an omelette should not take more than three minutes, depending on how many eggs you've used.
8. Get creative with your omelette fillings! Here are some suggestions:
• Cubed ham or sliced smoked viennas
• Shredded left-over roast chicken
• Crispy fried bacon
• Slices of fresh tomato, or roast cherry tomatoes, plus chopped fresh basil
• Finely chopped spring onions
• Warmed ratatouille
• Smoked salmon, cream cheese and chives
• Tuna mixed with a little mayonnaise
• Cooked fresh asparagus
9. Here’s a great tip for creating an omelette with a crisp, cheesy border: sprinkle some extra grated Cheddar round the very edges of the omelette, so the cheese is directly in contact with the pan’s edges.
10. A great variation on a classic omelette is a substantial Spanish omelette with potatoes. This type of omelette is not folded over. Here’s an easy recipe from whatsfordinner, and here’s a video showing Knorr celebrity Chef Marco Pierre White making his delicious Spanish Omelette.