Stop ruining my breakfast…
I’m so tired of being served up thick, greasy, burnt omelettes that ooze cheddar cheese; where the cooks / chefs believe that if they stuff the omelette with as many ingredients as possible, quantity will improve quality, and then to boot – they burn it. Such hogwash. Omelettes are meant to be light, non-greasy taste explosions, and here’s how to make your own.
Break the eggs into a bowl, add the milk, a crack of black pepper, a grind of salt, half the sliced spring onions and whish roughly with a fork.
Melt butter in a large non-stick pan, (I use one that’s roughly 30cm wide with a low edge – the same one I use for pancakes). If you only have a smaller non-stick pan, halve the recipe. The pan size is critical if you want to avoid thick omelettes.
Wipe off the excess butter with kitchen towel. And here’s the trick: The pan must be hot enough to cook the egg, but cool enough that the omelette doesn’t burn or caramelize. I normally judge if the pans hot / cool enough by watching the butter melt just before the expected sizzle.
Pour in the egg mixture, and swirl all around the pan until the egg settles, then remove immediately from the heat, allowing the egg to cook from the remaining radiating heat.
Add half the strips of trout across the center of the omelette, and place little dollops of the cream cheese randomly around the trout. Using a silicone spatula, immediately fold the edges of the omelette in towards the center – then slide the omelette off the pan onto a plate.
Garnish with the remaining trout and a couple of slithers of spring onion. EAT.
Couple of pointers: I like to only use ingredients that can either be served just as they are (think trout, cream cheese…), but if I use mushrooms, bacon, cherry tomatoes or other ingredients, I always pre-cook them – before I even whisk the eggs.
For me there is nothing worse than watery ingredients turning the omelette into a soggy mess or burning an omelette while you wait for other ingredients to cook.