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Ingredients
1) 3 large eggs
2) 2 tablespoons warm water large pinch of salt flakes pinch of ground white pepper
3) 2 tablespoons butter
4) 1 teaspoon olive oil
Method:
1. combine the egg, water, salt and pepper in a bowl and whisk until well combined. The water evaporates as the omelet cooks making it light and fluffy.
2. Place a nonstick frying pan over medium–high heat, add the butter and olive oil and heat until the butter begins to bubble without browning.
3. add the egg mixture to the pan. as the egg begins to set, use a rubber or plastic spatula to over the egg from the outer part of the pan to the middle, to allow the uncooked egg to fill any exposed parts of the pan.
4. When half-cooked and still runny on top, add any flavors’ you like (some ideas are listed opposite and continue to cook until set or better still cook the top of the omelet under the grill section of the oven. This will only take 1–2 minutes.
5. remove from the heat and shake the pan to loosen the omelet from the base of the pan. hake the omelet to one side, tilting so that the top third can be folded over, and then turn onto a plate.
HINTS AND TIPS:
* You will need—cutting board, cook’s knife, bowl, spoon measures, hisk,
spatula, shallow frying or sauté pan or crepe pan.
* This recipe is a classic French-style omelet which means it is folded as it is served. Another version is the Spanish omelette which is not folded, but served flat from the pan. Fans of the Spanish omelette have been known to cook their omelet in a shallow terracotta baking dish, eating it
straight from the dish.
* A simple mixture of chopped fresh herbs can be added to the egg mixture. A quantity no more than 1 tablespoon of chopped herbs like parsley, thyme, sage, oregano, mint, chervil or tarragon can be used in any combination.
* Bacon, spinach and goat’s cheese omelette—1 rasher of bacon (chopped and fried), 1 cup spinach (chopped and wilted by cooking it in the pan after the bacon), and ¼ cup goat’s cheese (crumbled). Loosely mix all ingredients in a bowl, ready to place in the middle of the half-cooked omelette. The goat’s cheese can be replaced with fetta, ricotta, brie or
grated cheddar.
* Mushroom, tomato and spinach omelet—1 cup sliced Swiss brown mushrooms (cooked in 2 tablespoons olive oil), 1 ripe tomato (peeled, de-seeded and chopped), and 1 cup spinach (chopped and wilted by cooking it in the pan after the mushrooms). Loosely mix all the ingredients in a
bowl, ready to place in the middle of the half-cooked omelet. Fresh tomato can be replaced with ¼ cup semi- or sun-dried tomatoes. spinach
can be replaced with rocket. Mushrooms can be replaced with grilled artichoke hearts.
* Try other fillings like some of the combinations mentioned in the hints and tips list for frittata.
* An omelet is considered a benchmark for any good chef, a sign of solid
training and of a good understanding of the basics. In some kitchens, fail the omelet test and you fail to get the job. Domestic cooks need not place so much pressure on themselves, just remember practice makes perfect.
