OMELETTE RECIPE EASY RECIPES

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EASY CHEESE OMELETTE RECIPE | JAMIE OLIVER EGG RECIPES



Easy cheese omelette recipe | Jamie Oliver egg recipes image

This is a great quick meal at any time of the day. Eggs are a fantastic, affordable source of protein, helping our muscles to grow and repair and helping us to feel fuller for longer. Serve your omelette with wholemeal bread and a simple tomato salad for a healthy, balanced meal.

Total Time 10 minutes

Yield 1

Number Of Ingredients 3

2 large free-range eggs
olive oil
10 g Cheddar cheese

Steps:

    1. Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
    2. Place a small non-stick frying pan on a low heat to warm up.
    3. Grate the cheese onto a board and set aside.
    4. Add ½ tablespoon of oil to the hot pan, then carefully pour in the eggs.
    5. Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little.
    6. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.
    7. Using a spatula, ease around the edges of the omelette, then fold it over in half.
    8. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Delicious with a tomato salad and wholemeal bread.
    9. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

Nutrition Facts : Calories 249 calories, FatContent 20.2 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 16.9 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 1.6 g salt, FiberContent 0.1 g fibre

OMELETTE RECIPE | JAMIE OLIVER BREAKFAST & BRUNCH RECIPES



Omelette Recipe | Jamie Oliver breakfast & brunch recipes image

Plain or with veggies, omelettes are really easy to knock together and super-satisfying.

Total Time 10 minutes

Yield 1

Number Of Ingredients 8

2 large free-range eggs
1 small knob of unsalted butter
1 small handful of grated Cheddar cheese (optional)
2 or 3 sprigs of fresh basil
1 handful of cherry tomatoes
olive oil
2 or 3 field-type mushrooms
olive oil

Steps:

    1. For a basic omelette, crack the eggs into a mixing bowl with a pinch of sea salt and black pepper. Beat well with a fork.
    2. Heat a small knob of butter in a small frying pan on a low heat, and once melted and bubbling, add the eggs and move the pan around to spread them out evenly.
    3. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese (if using). I sometimes grate mine directly on to the omelette.
    4. Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
    5. For a tomato and basil omelette, pick and roughly tear the basil leaves. Chop the tomatoes in half, then add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around for 1 minute, then turn the heat down to medium and sprinkle over the basil leaves. Add the eggs and move the pan around to spread them out evenly. Continue as for the basic omelette.
    6. For a mushroom omelette, quarter or roughly chop the mushrooms and add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around until golden, then turn the heat down to medium. Add the eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the Cheddar. Continue as for the basic omelette.

Nutrition Facts : Calories 321 calories, FatContent 27.6 g fat, SaturatedFatContent 12.5 g saturated fat, ProteinContent 19.4 g protein, CarbohydrateContent 0.1 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 1.7 g salt, FiberContent 0 g fibre

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