cute kitchen

There’s nothing easier than whipping up an omelette for myself, or for anyone in the family, when I need something quick, nutritious and delicious.

There is however an exact science behind cooking eggs. Cooked eggs should be soft, silky, light in texture. An omelette should be cooked for only a very short amount of time to ensure the eggs don’t turn rubbery.

I’ve made a really simple omelette in this recipe. We do like to mix the ingredients up though, so feel free to use whatever you like to fill the omelette. Some of our favourites are goats cheese, figs and spinach. Smoked salmon, sliced avocado, sun-dried tomatoes and fresh basil. Or one of my favourites: pickled red onions, canned tuna, freshly chopped dill and small dollops of cream cheese.

I’ve included pictures so you can see what the frying pan should look like at different stages of the cooking process. The most important thing is making sure the frying pan is really, really hot before adding the eggs. Also take care to do all your prep beforehand, as you’ll have to work fast while cooking 🙂

Ingredients for 1 person

3 eggs

50ml cream

2 Tbsp butter

50g spinach, chopped

8 cherry tomatoes, quartered

50g mozzarella, sliced

Fresh basil leaves (about 10-15)

• whip the eggs and cream in a jug, just using a fork until well mixed

• heat up the butter in a non-stick frying pan until the butter is foamy and golden coloured

• once the butter is hot enough, add your eggs to the pan. They should start to lightly bubble straight away

• place the cheese on the left half of the omelette. Do this first so that the cheese can start to soften. Now layer the spinach, tomatoes and basil leaves on top (only on the left hand side)

• sprinkle well with salt and pepper – all over the omelette

• once the omelette has had a minute or two to cook, flip the right side over the left and turn the heat off. Scoop your omelette out onto a plate and serve with a drizzle of balsamic syrup if you have it – so yummy!