Want the lightest, fluffiest, tastiest omelette? Look no further! This is how omelettes are supposed to be and while it does seem a little more complicated than your average egg breakfast it should only take about 10-15 mins from starting prep to plating up.
1/4 cup tasty cheese, grated
filling ingredients (see below for filling ideas)
Step 1 - Heat a little oil in a 25cm frying pan and cook filling ingredients. Remove from pan and set aside.
Step 2 - Separate eggs, putting the whites in a very clean glass bowl and yolks in a small bowl. Gently beat yolks with a fork and set aside.
Step 3 - Beat whites on medium speed until soft peaks form. Gently fold yolks through whites with a spatula.
Step 4 - Wipe out pan with paper towel, spray well with olive oil and heat on medium. Also, turn grill on to medium heat.
Step 5 - Pour egg mixture into frying pan and use spatula to smooth into an even layer. After 1-2 minutes, run spatula around sides of omelette and gently lift to see if bottom is cooked. When bottom is a light golden colour, move the pan to under the grill to cook the top.
Step 6 - When top is golden, sprinkle with cheese and return to grill until cheese is melted and golden.
Step 7 - Remove pan from grill, spread filling over half the omelette and fold the other side over the top. transfer to plate. Serve on its own, with toast and/or a side salad.
Ideas for fillings:
Meat - bacon, ham, prosciutto, chorizo, smoked salmon
Vegetables - onion, mushrooms, capsicum, spinach, zucchini, tomato
Cheese - ricotta, feta, haloumi
For this omelette I used
- 50g ham
- 6 button mushrooms
- 1/4 spanish onion
- 20g baby spinach