Classic 2-egg omelette
If you think of a classic omelette as a flourless savoury crepe, it stands to reason that it’s basically an edible envelope for anything your fridge finds itself in surplus of. By the same token, pour the beaten egg mix across leftover roast veg, or even the French-fries left over from your takeaway, whack it in a hot oven, and once it puffs up and (just) sets, you’ll have a fantastic frittata in no time. You could also just crack eggs across the top of your reheated leftovers and whack a lid on on the stove for 5-10 minutes to bind the thing AND include bonus sauce if you keep the yolks runny.
- 2-3 eggs
- Fat of choice oil or butter
- Cheese of choice – like feta halloumi, cheddar, mozzarella (this is optional but awesome)
- Flavourings of choice – mushrooms spinach, soft herbs, ham (the world is your oyster!)
- Salt & pepper to taste
- Get a non-stick omelette pan (they’re the small ones in your drawer) on medium heat and leave it to warm up before adding your fat of choice. If using marinated feta, use a couple of teaspoons of oil from the jar. Otherwise, my pick is ghee.
- Beat eggs together in a bowl with a pinch of salt until the whites and eggs have combined.
- Prep your flavourings – dice veg, chop herbs – the smaller your ingredients, the less time they’ll need in the pan.
- If using ham or any other veg that requires a little more heating through, add this to the pan first and let it sizzle away for a minute or so, stirring often. Remove these from the pan and reserve.
- Pour the egg mix into the pan, stirring it about a little with a spatula to help as much of it access the heat evenly as possible and keep the omelette nice and thin. pop over your chosen flavourings and cheese through the middle of the pan, waiting until the egg sets around it.
- When the egg has just stopped being fully runny, give the omelette a little swish in the pan to ensure it hasn’t stuck anywhere, then use the spatula to fold one third of the omelette over the flavourings.
- Pop a plate in one hand, the pan in the other and, if you’re feeling daring, turn the omelette out onto the plate so that the other third folds under the omelette and forms a seam. Alternatively, leave the omelette as a half-moon and slip it out of the pan onto the plate as is.
- There are two schools of thought when it comes to omelettes – the French, and the American. The difference here, is that the French prefer theirs blond on the outside and a little runny in the middle, while the Americans, much like their steaks, go the well-done way: browned exterior, set centre. I’m more than happy for you to choose your own adventure on this front – just add an extra minute or two to my method if you’d prefer yours fully set. - If things go pear-shaped in the pan, use your spatula to break everything up, turn down the heat, add a little extra cheese (if using) and reset your sights on scrambled eggs instead!