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How to make an omelette

by Great British Chefs8 December 2014

How to make an omelette

An omelette is a seemingly simple dish but most chefs will assure you that it takes a bit of skill to cook properly. In Britain, an omelette is best known as a breakfast staple but it can easily be elevated to a main course with the addition of a couple of ingredients. For example, potatoes can transform a humble breakfast omelette into a glorious Spanish omelette. Likewise, an Omelette Arnold Bennett uses hollandaise and smoked haddock to turn the dish into a luxurious supper.




Beat the eggs with a fork in a bowl and season with salt and pepper
Heat a knob of butter in a small frying pan over a medium heat
Pour the eggs into the pan until they evenly coat the base
Cook until the eggs are just runny in the centre
Run a spatula carefully around the edge of the pan to free the omelette
Use the spatula to fold the omelette in half then slide it from the pan on to a plate and serve immediately


Adding chopped-up herbs or leaves to the egg mixture at the start is a fuss-free way of introducing new flavours to an omelette.

Cheese is a classic omelette filling but try crab, smoked fish, lobster or spring vegetables too.

Nathan Outlaw's Bacon and pea omelette with cheese glaze is a great example of how new flavours can be used to enhance this simple egg dish.

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