Some of you may think an omelette is super simple. Which to be fair it is, when you know the best way to make it and the key ingredients.
Ever made one and thought…”I’d have much rather had dippy eggs” or “screw it, I’m having something else next time”? Then there’s a chance you’re doing it wrong. A good omelette can be packed with flavour, yet light and fluffy, keeping a good form and shape.
Delicious with half an avocado, or side salad and fresh crusty bread, it can make a truly satisfying breakfast, lunch or dinner.
My favourite omelette at the moment is mushroom and cheese. Cooked with plenty of onion too, the umami flavours are potent in every bite. So flavoursome it doesn’t even need a dollop or ketchup or brown sauce.
To help you up your omelette game I had to share my simple yet effective omelette technique and recipe.
If I worked from home this would probably be my lunch everyday!
What’s your go-to omelette combo?
Ultimate Mushroom & Cheese Omelette
My ultimate recipe for my fave omelette of the moment. Makes a satisfying breakfast, lunch or dinner - just switch up what you serve it with.
- 1 tsp butter
- 1/2 small onion finely chopped
- 3 closed cup mushrooms sliced
- 2 eggs
- 30 g cheddar cheese
- black pepper for seasoning
Melt the butter in a small frying pan. Add the onions and fry over a high heat until soft and golden. Add the mushrooms and cook for a further two minutes until starting to wilt and brown on the edges.
Reduce the heat. Once the pan has cooled a little, beat the eggs and add to the frying pan. Move the liquid egg around the pan so it fully covers the base.
Sprinkle over the cheese and some black pepper and cook slowly over a low heat until the egg is cooked through.
Carefully flip the omelette. Turn up the heat and cook for a further minute or two until the other side is lightly browned.
Fold in half and serve with half an avocado, or a side salad and crusty bread.