5 November 2012

Omelette: Classic

I don't overly like horses (already nervous around them, I was once on one that stepped on a snake and took off...) but I love the Melbourne Cup, mainly because as Victorians we get an extra public holiday. For me, long weekends mean sleeping in, cooking, catching up with friends and eating breakfast at any time of the day. Omelettes are quick and delicious and can be as simple or as fancy as you like making them great for lazy breakfasts or to share with friends for a weekend brunch. 

The basic omelette recipe is easy, then it's up to you to add whatever filling you want - particularly good combinations involve something AND cheese which oozes into the eggs and makes the filling beautifully creamy; these include pancetta/spek/bacon & gruyere; roast pumpkin & fetta or even blue cheese & thinly sliced pears. 
I love eggplant [aubergine] so have filled my omelette with crumbled goats cheese, chives and thinly sliced grilled eggplant: sliced lengthways - 1 cm thick, tossed in sea salt and olive oil, then cooked in the toasted sandwich press (this is a really quick way of cooking eggplant evenly with minimum mess and you get the lovely 'griddle' lines).
Ingredients (for one omelette):
  • 2 eggs
  • 2 tablespoons milk
  • 1/2 teaspoon dijon mustard
  • salt & pepper to season
  • 1 teaspoon butter (for the pan) 
L: Stir gently to fluff; M: add filling then cover with lid for 1 min; R: remove lid & fold over


** prepare filling before you start making your omelette
  1. whisk all ingredients in a bowl
  2. melt butter in a non stick pan over medium heat 
  3. pour in whisked eggs, stir gently with wooden spoon until mixture is approximately half cooked (adjust heat if necessary - you don't want it to cook too quickly and dry out)
  4. add filling to one side of the omelette, then cover with a lid for 30 seconds - 1 minute (this lets steam come up through the egg mix making it light and fluffy)
  5. tip pan to 'nudge' the omelette over to one side so you can easily fold it in half
  6. slide onto your plate, garnish as desired and enjoy!!!

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