Serves 1, 10mins Preparation, 5mins Cooking
Perfect for breakfast, lunch or a light tea when time is not on your side! Be creative with you flavour combinations and add tomato, basil, mushroom, or even chorizo!
- 3 eggs, as fresh as possible, preferably organic and free-range, room temperature
- 2 knobs unsalted butter
- 1 tsp finely, freshly grated parmesan (or vegetarian alternative)
To cook with herbs:
- 2-3 chopped tarragon leaves
- 1 tbsp each snipped chives and chopped chervil or parsley
To cook with cheese:
- 3 rounded tbsp finely grated Gruyère
- Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan.
- Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
- Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.