Making an Omelette
A while back now, when talking about using the grill, I briefly mentioned that I’m not very good at making omelettes the conventional way in a frying pan and so use the grill to finish them off cooking. I thought it would be a good idea to share how I make an omelette and why they are so good for us.
I have already explained just how nutritious eggs are in last weeks ingredient of the week, but just to reiterate, they contain a good amount of protein, are rich in vitamin D and many other important micronutrients. This is why including them in your diet is good for your overall health and an omelette is a quick and tasty way of doing this. They are ready to eat in less than 10 minutes, can be filled and flavoured with all manor of ingredients, their high protein content means that they keep you feeling fuller for longer and help your muscles to repair and grow. They make a great breakfast, brunch, lunch or dinner option, their versatility means that there really isn’t a bad time to have them.
Traditionally, to make an omelette you crack the eggs in to a bowl and lightly whisk them with a splash of milk and some seasoning, before pouring them in to a frying pan, ensuring that the mixture is evenly spread out across the bottom. As it starts to set you sprinkle your fillings, cheese, vegetables, meat, whatever you want really, over the setting egg and then fold or roll it up. This can become quite tricky and messy if you can’t see exactly what you are doing and so I make them slightly differently.
Arguably my omelettes are more like frittatas, as I start them off in a frying pan, but once the egg has started to set, I swap the pan to under the grill and cook the top that way. A true frittata however uses more milk or cream, and is whisked more vigorously. The additional ingredients are added to the egg mixture before it is poured in to the pan, so that they are spread through the end product, rather than being inside an omelette, or in my case, added first, or scattered on top.
This does mean that it takes a little longer to make than a standard omelette, but I find it much easier. It also means that if I’m making for two people I don’t have to make two separate omelettes, but can just make one large one and cut it in half once finished. Furthermore, if you are anything like me, I like to cram as much as possible in my omelette and if you over fill a standard omelette it is much easier to lose filling or for it to fall out while you are folding it over.
This however doesn’t mean that I don’t appreciate or enjoy a properly cooked omelette. If I am staying in a hotel for a training or racing camp and there are freshly made omelettes to order at breakfast, then it is my favourite rest day or post race day breakfast choice. My filling preference would be ham, cheese and mushroom. At home I will often make one with bacon or salami. Tomatoes and spinach are also good filling choices.
Another really easy option for making an omelette, if my method doesn’t appeal, is in the microwave. You can buy special microwave omelette pans, which I hear are very good and simple to use, but I have never tried one. My problem with this process is that I love the taste of grilled and crispy melted cheese, which you can achieve from grilling, that I don’t think you would get from using the microwave.
If you are looking to mix up your omelette repertoire, then try this salami and avocado frittata recipe or this hoisin cod with crispy noodle omelette. The omelette in the picture is a bacon, cheese and mushroom one I made for breakfast a while back and the recipe for it is below. I follow the same principle with whatever fillings I add, so feel free to put your own twist on it.