“As everybody knows, there is only one infallible recipe for the perfect omelette: your own.”
Elizabeth David (1913-1992)
I didn’t break any eggs, mind you. I just happen to stumble on these two cute quotes about omelette. Omelettes are not difficult to make. It’s like mix and match. Just cook the eggs, mix what you want to eat, throw into the eggs and wrap them up and voilà! 😀 Omelettes have loads of variation, just check out wiki! Modifications have been made to this yummy dish across place and time. They are a little like scrambled eggs, fluffy and soft, just with more ingredients. You can simply just add cheese to it unless you want to feed a hungry person (like me), then use more ingredients, ranging from chicken to ham to bacon to mushrooms to tomatoes to fresh herbs to onions to pasta… The list is endless. Omelettes can be served any time of the day – as and when you feel like it! 🙂
For my own omelette filling, I used ham, mushrooms and half a tomato. I diced the ham (if I’ve bacon I would definitely use bacon :D), sliced the mushrooms and diced the tomatoes. I’ve also used mozzarella cheese (cheddar cheese would have been fine as well).
I heat a little oil in a non-stick pan and stir in ham dices to fry till a little crisp, then add in the mushrooms and tomatoes. (If using bacon, do not add oil. Fry the bacon to extract the oil then stir in the rest of the ingredients.) While they happily sizzling away in the pan, whisk the eggs with a pinch of salt till fluffy and bubbly. When the omelette filling mixture has been cooked, transfer them to a plate. Wipe clean the non-stick pan with a kitchen paper, then melt a knob of butter in a non-stick pan (for easy folding) and in goes the eggs.
Let the eggs set for a while (make sure the bottom has not harden totally), using a wooden spoon, give the eggs a little mix (e.g. making an “S” shape through the eggs) so that the liquid eggs will flow out to be cooked. (there is no need to flip the eggs) When the mixture is 3/4 cooked, sprinkle cheese on top of eggs, wait for it to melt then add in the omelette filling. Fold the omelette in half and transfer to the serving plate. Serve immediately.
For those who need a little help, go to epicurious and look under RESOURCES for TECHNIQUE VIDEOS. Go to the category of eggs and view video number 5 on how to make an omelette. 🙂
Need I say more? Make your own perfect omelette now! bon appétit! 😀