Basic Omelette
Category:	Breakfast recipes
Servings:	1
Time:	5-10 minutes
Difficulty:

An omelette is a breakfast food consisting of an egg-based wrapper around a filling of your choice.

• 2 eggs and 2 egg whites for a typical pan
• oil

Suggested fillings include:

• pre-cooked bacon
• broccoli or most other seasonal vegetables
• black olives
• chopped tomatoes, optionally with the gooey seedy parts removed
• pan fried garlic + mushrooms + fennel
• zucchini + leek
• cheese; eg: cheddar, pecorino, goats chevre + fresh herbs (eg basil leaves). Any blue cheese
• spinach, goat cheese and pine nuts.
• sautéed spinach
• pancetta, wood fired or lightly roasted baby potatoes & fresh herbs
• wood fired baby potatoes, mushrooms & brie
• Spanish sausage, mushrooms & blue cheese
• smoked salmon, crispy potatoes & herb sour cream
• smoked salmon, brie and fresh herbs
• prawn and brie with fennel confit
• pancetta, bocconcini and basil

Omelettes take little time to complete. Always ensure your fillings are either pre-cooked, able to be finished in the time available, or edible warmed.

An omelette can be served folded in half or thirds.

Note: Before non-stick coating became common, many cooks would keep a special omelette pan which would not be used for any other purpose. It is important to use a very clean pan, especially if it is not a "non-stick" pan. If keeping a pan solely for omelettes, after cooking, wipe well with a clean cloth or paper-towel and then apply a thin coating of clean vegetable oil.

1. Chop up the filling.
2. Mix the eggs well. You may add milk to thin them.
3. Pour the eggs into a cool frying pan.
4. Heat the pan, stirring constantly.
5. Stop stirring as soon as solid egg begins to form.
6. As the egg solidifies, pry it loose around the edges.
7. If you didn't stir enough earlier, you may have difficulty solidifying the egg on top. In this case, you may pry up an edge while tilting the pan to let liquid egg flow under the solid egg. It is best to avoid this problem though.
8. Keep loosening the egg from the edges until you can slide it around.
9. Now you need to flip the egg without ripping it. If you have a very wide turner (or two smaller ones), you can use that. Otherwise, you'll have to flip the egg in the air. To do so, rapidly move the pan away from you then up, back toward you a bit, and then very rapidly downward. Catch the egg in the pan.
10. Place filling on the egg.
11. When the egg is done, wrap it around the filling. Serve.

• Use 3 eggs and a dash of milk or cream instead of the 2 eggs and 2 egg whites.
• Fry the omelette in butter.
• After folding the omelette, top with grated cheddar and place frying pan under a grill until the cheese begins to brown.
• Garnish with cream cheese, sour cream or other thickened dairy product with a fragrant sprig of a fresh herb or edible flower.