Basic omelette

Basic omelette

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Anyone who can make the basic French omelette and goes on to discover the other great omelettes, will always be able to serve a delicious meal at a moment’s notice.

Ingredients

Quantity Ingredient
3 eggs
salt and freshly ground pepper
1-2 teaspoons butter
butter, extra

Method

  1. Beat the eggs with a fork only enough to blend the yolks and whites thoroughly. Add salt and pepper, to taste. Melt the butter in an omelette pan over a moderate heat. As the butter melts and foams, tilt the pan to film the base and sides. When the foam has almost subsided and the butter starts to colour, pour in the eggs. With a fork, pull the edges of the egg mass towards the centre as it thickens. The liquid part will run into vacant spaces. Repeat until there is no more liquid, but the eggs are still very soft. Spoon on the prepared filling (see following). Lift the handle of the pan so that the omelette rolls over on to the warmed plate. Smear the top with a little extra butter to give it that professional sheen and serve immediately.

Variations

  • Lightly mix one of the following into the beaten eggs:

    Cheese : Sprinkle in 1/3 cup shredded cheese.

    Parsley : Mix in lightly 1 tablespoon chopped parsley.

    Herbs : Add 1 tablespoon chopped fresh oregano, thyme, basil, tarragon, chives, parsley or dill, in any combination.

    Ham: Add less salt to the eggs and mix in 2 tablespoons diced ham.

Note:

  • Using a fork, pull the edges of the egg mass towards the centre as it thickens. The liquid part will run into vacant spaces.

    Spoon on the prepared filling and fold the omelette gently first one side towards centre then the other,

    Lift the handle of the pan so that the omelette rolls over on to the warmed plate.

Fillings

  • cheese: Mix 1/2 cup grated cheese with 1 tablespoon finely chopped parsley. Sprinkle half the mixture over the omelette before folding and the rest over the top.

    Crab or salmon : Slice 1 firm tomato, fry in melted butter and add a pinch of salt, pepper and sugar. Add 2 tablespoons flaked crabmeat or salmon and heat gently.

    tomato and mushroom: Slice 1 tomato and 4 small mushrooms and fry in 2 teaspoons butter for 5 minutes. Add a pinch of sugar, salt, pepper and rosemary or basil if liked. Enough for 1–3 omelettes.

    asparagus: Use only the tips of freshly cooked asparagus. Season lightly and heat in a little melted butter.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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