WHAT GOES IN A OMELETTE RECIPES

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BASIC OMELETTE RECIPE - BBC GOOD FOOD



Basic omelette recipe - BBC Good Food image

Master the omelette with our simple recipe then add the filling of your choice – grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites.

Provided by Miriam Nice

Categories     Breakfast, Brunch, Lunch, Supper

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 1

Number Of Ingredients 3

3 eggs, beaten
1 tsp sunflower oil
1 tsp butter

Steps:

  • Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
  • Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
  • Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
  • At this point you can fill the omelette with whatever you like – some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.

Nutrition Facts : Calories 277 calories, FatContent 22 grams fat, SaturatedFatContent 7 grams saturated fat, ProteinContent 20 grams protein, SodiumContent 0.8 milligram of sodium

SPANISH OMELETTE RECIPE - BBC GOOD FOOD



Spanish omelette recipe - BBC Good Food image

Fluffy vegetarian tortilla is a great meal to make with older children - this one's filled with peppers and potatoes

Provided by Caroline Hire – Food writer

Categories     Dinner, Main course

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 6

500g waxy potato, such as Charlotte
knob of butter
2 small onions, finely sliced
1 red pepper, finely chopped
8-9 eggs
1 x 25g pack chives

Steps:

  • Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.
  • Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 – 15 until starting to go brown, add the peppers and cook for a further 5 mins.
  • Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don’t have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.
  • Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.
  • Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.

Nutrition Facts : Calories 308 calories, FatContent 15.2 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 24.8 grams carbohydrates, SugarContent 4.8 grams sugar, FiberContent 3.8 grams fiber, ProteinContent 17.7 grams protein, SodiumContent 0.6 milligram of sodium

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BASIC OMELETTE RECIPE - BBC GOOD FOOD
Master the omelette with our simple recipe then add the filling of your choice – grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites.
From bbcgoodfood.com
Total Time 10 minutes
Category Breakfast, Brunch, Lunch, Supper
Calories 277 calories per serving
  • At this point you can fill the omelette with whatever you like – some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.
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Calories 396 calories per serving
  • Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.
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