Tonight I needed an omelette. It’s one comfort food I couldn’t live without, and it’s a dish I’ve been desperately trying to get right. Tonight – I think I may have just cracked it! Before I made them myself, my sister was my chief omelette maker. Most times I’d visit home she’d rustle me up a delicious omelette and serve it up with salad and a huge dollop of ketchup. I haven’t followed any recipes or even any rules – I’ve learnt how to do it my own way… The result? A perfectly cooked omelette. Dan definitely agreed…
To make my perfect omelette you’ll need:
- One white onion
- Handful of button mushrooms
- Handful of cherry tomatoes
- 3-4 strips of streaky bacon, cut into smaller pieces
- 4 eggs
- Glug of milk
- Handful of grated cheddar cheese
- 1 knob of butter
- A non-stick frying pan
- In your non-stick frying pan, melt your butter and add in your onion (chopped), bacon, mushrooms and tomatoes. Fry off on a medium heat for around 3-5 minutes or until your bacon is cooked through.
- In a bowl whisk your eggs, add in your cheddar and milk and whisk until even. Pour your egg mixture over the contents of your pan and make sure everything is evenly distributed.
- Continue to cook on a medium heat until it begins to solidify. Pop on your grill to heat. Keep going around the edges of your omelette with a spatular (I use a silicone one).
- When you lift it up at the sides and it’s beginning to brown underneath – hold it under the grill for two minutes. (Ok – so this may sound a bit crazy but it works). If you’re using a pan with a metal handle, make sure you use something to protect your hands as it will get hit.
- Once cooked all the way through, slide onto a plate, serve with a big dollop of ketchup (this is a must) and enjoy!
Please tell me you make you’re omelette in this way too?
Hayley Jayne xx