I just restocked the herbs under my bay tree. I chose five hardy ones (Rosemary, Thyme, Mint, Oregano and Sage) to get me through the winter and left space for a less hardy one (chives) which I can change when it fades. It gave me an instant urge to use them, so out came the omelette pan.
I’m not going to patronise anyone by actually doing a recipe but these are a few things I like to do or remember:
- Keep it small (I use two eggs) and max on the filling.
- If you’re extra hungry have it with some salad or toast.
- Chop up herbs and add them to the egg mixture before you put it in the pan.
- I like mushrooms in mine, thinly sliced and cooked in a little bit of butter. Drain before use if water comes out.
- Despite the calories you must cook it in a bit of butter. For the one I cooked in the picture I used 5g, it’s plenty to give flavour and colour.
- Make sure the pan is medium hot and the butter is frothing before you put the eggs in.
- For the first couple of minutes of cooking gently stir the eggs so you get some volume and ripply texture then stop stirring to let the base start to form and colour up.
- Only put the filling on one half of the omelette so you can fold it over and give it a final minute of cooking.
- Add your filling of choice just before the egg it fully cooked so it has time to warm through.
- You don’t need to go mad with the cheese. I finely grate mine so it melts instantly when I fold the halves over.
- Over cooked omelette is nasty.
Even with the butter the one I cooked (mushroom, tomato and parmesan) was only 3oo calories with a pile of leaves and spray of balsamic vinegar.