Omlettes

The simplicity of an omlette is sometimes overlooked when we are striving to create good meals. And, what is a good omlette? I grew up thinking of it as a thick, folded egg mix filled with a selection of items from the fridge - ham, cheese, mushrooms and more... Something more in keeping with a Frittata.

That was until last year, when I was reading Elizabeth David's 'A Book of Mediterranean Food' and discovered an extract from 'Fifty Luncheons' by A. Kenney-Herbert. It revolutionised the way I cooked omlettes, and made me realise what I had been missing.

An omlette is one of the easiest way to cook eggs, and certainly one of the quickest! It takes no more than 45 seconds to make a 3 egg omlette. Here are two extracts from my diary back in January, but this is a regular meal for me on 'Pilates night' - easy and quick - perfect! :-)

Wednesday 9^th January 2013

Busy day, Pilates and always an omelette ‘Elizabeth David style’:

3 eggs, herbs, black pepper. Quick whisk with a fork. Into a hot pan of melted butter which is fizzing and just starting to turn golden. Use a spatula to pull the egg into the centre of the pan whilst tipping it gently to fill the space you have left. Less than a minute later you have a beautiful omelette that when tipped onto a plate, folds itself into a roll. Simple and delicious!

Wednesday 16^th January 2013

A little twist on the post-pilates omelette tonight…

Whip up 3 eggs with a tsp of chopped olives (found a jar R had bought in the reduced section of the supermarket). A grind of black pepper and away you go.

Pour into a hot oiled pan. Move the pan over the heat, pulling cooked egg away from the side and filling with uncooked egg. Continue to do this until just cooked (30-40 secs). Gently allow the omelette to naturally fold like a silk scarf onto the plate.

Served with a little fresh salad, this makes a great meal when you are short of time, or late home.