Monday, January 17, 2011

Omelettes

The omelette is something that everyone must perfect. As you can see, this omelette was not one of my best, but it was still not a failure by any standards. It is a versatile dish; you can serve it for any meal, and it is, if done properly, always impressive. However you cannot skimp on the ingredients. You need full cream milk, or cream if you like, and butter, and if you use lighter versions of these things (eg margarine/olivani/trim milk) it will not come out as well as you might have hoped. This is part of why the above omelette wasn't perfect; there was no full cream milk in the house. You can put whatever you like into an omelette; in this one there was capsicum and tomato but usually I do bacon and capsicum. This is why an omelette is the perfect food; it is comforting, nutritious and can be made out of whatever you have in the fridge.


HOW TO MAKE AN OMELETTE

1 tsp butter
a handful of omelette fillings (eg capsicum, tomato, bacon, spring onion, ham)
grated cheese (I used vintage cheddar)
one egg
a glug of full cream milk
salt and pepper to taste


1) Fry off your fillings in a non-stick pan (Circulon is the best). You won't need oil or butter for this, I do it usually because I prefer slightly crispy bacon in my omelettes.
2) Remove your filling and place it on a chopping board. Crack your egg into a small bowl, whisk with a fork, add the glug of milk and season liberally with salt and pepper.
3) Pour your egg mix into the pan and swirl it round a bit to ensure the mix goes to the edges of the pan. Sprinkle your pre-cooked ingredients over the top and cook until almost done.
4) Grate your cheese over the top of the omelette. The best tool for this is a Microplane grater. Fold your omelette in half with a silicone spatula (so as not to scratch the pan) and then in half again if you like. Lift gently with the spatula and VOILA! Delicious eggy goodness.