Cheese omelette
The amount of times I’ve gone to make an omelette and it turns out like scrambled eggs, or just completely falls apart and rubbery! After lots of trials and errors, I found these few simple steps is all that’s needed, now I have a perfect omelette everytime!
What goes well alongside an omelette?
I like to serve mine with a few chips, or simply with a salad or tomato ketchup. Baked beans also go well. I don’t like too much as I find omelettes can be very filling.
Variations to your omelette
This is what I love about omelettes, you can add lots of other ingredients, especially if you have bits in the fridge that you need to use up. Some other suggestions would be, spring onions, mushrooms, fried crispy bacon or sausages, tomatoes or even peppers.
Top Tip:
If you are adding any thing that’s uncooked (onions, mushrooms, peppers etc), you would add these when the butter has melted, and gently fry until they begin to soften, then add the egg.
Cheese omelette
Ingredients
- 15 g unsalted butter
- 3 large eggs, whisked together
- large pinch of salt and pepper
- 25 g mature cheddar, grated
Instructions
- In a non-stick frying pan, melt the butter over a high heat tilting the melted butter so that it covers the whole pan.
- Turn the heat down to medium and pour the eggs into the pan and leave for a few mins to set.
- If the eggs start to bubble in the middle, gently slit down the middle to let the remaining egg seep through and tilt the pan to spread any remaining egg around the edges. It doesn't need to be fully cooked.
- When the egg is nearly cooked, add the grated cheese to half side of the omelette and with a spatula carefully flip the other half of the omelette over the cheese to create a half moon.
- Cook for a few extra mins and the flip the omelette over to cook on the other side.
- Serve immediately with some chips, salad or simply some tomato ketchup.