Eggs are one of nature's most versatile foods and lend themselves to a multitude of quick, easy and healthy meals.
Omelettes were first heard of in France in the mid 16th century. Made from beaten eggs cooked in a frying pan with butter or oil, there are two main ways of cooking omelettes - folded and flat.
Folded omelettes are usually cooked in a pan with a filling added just before cooking is completed.
Flat omelettes are often called tortillas or frittatas, with the latter being the Italian version - usually with a deeper base - and tortillas originating from Spain. Like frittatas, tortillas are served ‘flat’ and typically made with potato.
Omelettes allow you to choose whatever combinations of ingredients you like and they’re so quick to make, you’ll have a meal in minutes. But how do you make the perfect omelette?
- How to make a folded omelette
Prep: 2 minutes
Cook: 2 minutes
Serves: 1
Ingredients
2 large British Lion eggs
Pinch of salt and pepper
1 tsp cold water
Knob of butter, 1 tbsp oil or low calorie cooking spray
Filling if desired
Method
1. Gently beat the eggs together with salt, pepper and a teaspoon of cold water.
2. Warm a medium frying pan over a high heat and add butter, oil or a thin coating of cooking spray.
3. Pour the egg mixture into the centre of the pan and cook over a high heat for 1-2 minutes.
4. As the egg begins to set, use a spatula to push the set egg towards the omelette centre.
5. Continue this action until the entire egg mixture is set.
6. Cook the set omelette for another minute, then loosen the edges with a spatula add filling if desired and fold the omelette in half.
7. Tilt the pan and slide the omelette onto a warm plate and serve immediately on its own or with a crisp green salad.
- How to make a flat omelette
Prep: 5 minutes
Cook: 9 minutes
Serves: 4
Ingredients
30ml/2 tbsp vegetable oil
1 onion, sliced and vegetables eg 1 courgette, sliced
6 large British Lion eggs
75g/3oz Cheddar cheese, grated
Method
1. Heat the oil in a frying pan, add vegetables and fry for 2 minutes until soft.
2. Beat the eggs with salt and freshly ground black pepper. Pour eggs into pan; cook, stirring until egg has lightly set. Shake pan so the egg is level; cook for 1 minute.
3. Sprinkle on cheese and cook under hot grill for 2 minutes until golden brown and bubbling. Serve warm in wedges sprinkled with basil leaves, if liked.
- How to make a soufflé omelette
Preparation: 5 minutes
Cook time: 5 minutes
Serves: 2
Ingredients
15g butter
4 large British Lion eggs, separated
15ml/1tbsp caster sugar
Icing sugar to dust
Method
1. Beat the egg yolks and sugar together. In a separate bowl, whisk the egg whites until they are stiff. Stir a spoonful of egg whites into the yolk mixture, then gently fold in the remaining egg whites.
2. Preheat the grill. Melt half the butter in a small frying pan and when it is sizzling, pour in half the egg mixture. Cook over a low heat for 2 minutes or until the base is golden.
3. Place under the hot grill and cook for a further 1 minute or until the top is golden and set.
4. Fold in half and place on a warm plate. Serve immediately.
5. Repeat to make a second soufflé omelette in the same way.
- How to cook omelettes in the microwave
Cook: 2 1/2 minutes
Serves: 1
Ingredients
2 large British Lion eggs
1 tbsp cold water
Butter
Pinch of salt and pepper
Method
1. Beat the eggs, water, salt and pepper.
2. Place 1 tablespoon of butter in a shallow micro-proof dish and melt in the microwave on high for 10 seconds.
3. Pour in the egg mixture, stand pie dish on an upturned plate in the microwave and cook on medium-high for 40 seconds.
4. Use fork to draw the outside of the cooked egg into the centre of the dish and microwave on medium for a further one minute 40 seconds.
5. Stand for one minute before serving.
Check out more recipes at http://eggrecipes.co.uk/mainmealsinminutes
Tagged in Liz McClarnon