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Best-Ever Omelette
Rose makes a version of this at least once a week. This recipe is very flexible, you can throw in whatever you have in the fridge — mushrooms, bacon, kale or other leafy greens. If you have goat’s cheese or feta, great, if not, that’s okay too. Be patient with your eggs and cook them gently over low heat, or they will be rubbery and overcooked on the outside and undercooked in the middle.
Prep Time
5 mins
Cook Time
5 mins
Serves
1
Breakfast
Quick & Easy
Vegetarian
Gluten Free
Ingredients
3 eggs
1/4 tsp flaky sea salt
freshly ground black pepper
1 tbsp butter
30g/1oz goat cheese, or feta, crumbled
small handful baby rocket, /arugula
2 tbsp chopped dill
2 tbsp chopped parsley
Method
Whisk the eggs with the salt and a few grinds of pepper. Set aside.
Heat the butter in a frying pan over medium heat, swirling the pan so the butter coats the base. Once the butter starts to brown, pour the whisked eggs into your pan, and reduce the heat to medium low.
Sprinkle with goat’s cheese, rocket and herbs, making sure everything is distributed evenly.
Cook, undisturbed, until edges are cooked, and the bottom is golden when gently lifted with a spatula (3-4 minutes).
Use a spatula to gently fold the omelette in half and cook until the omelette is just cooked through in the middle (2 minutes).
(You can check if there is any raw egg remaining by gently pressing down on the middle of your omelette with a spatula – if raw egg drips out the sides, it needs a little more time).
Remove from the pan and enjoy immediately.
Serve as is, or with a fresh green salad or some buttered toast.
MUSHROOM OMELETTE
Add sliced mushrooms, which have been fried in butter until golden. Add into the omelette at the same time as the goat’s cheese.
