English Omelette

English Omelette


4 people made this

About this recipe: The most successful omelettes are always beautifully simple and do not need an elaborate, rich filling.

Chrissie Lloyd

Serves: 2 

  • 15g unsalted butter
  • 3-4 large eggs
  • Salt and black pepper
  • Wild mushroom filling
  • 200g wild mushrooms, such as chanterelles, sliced and stir-fried in 15g butter, mixed with chopped parsley.
  • Cheese and tomato filling
  • 1 tomato, thinly sliced, with 1 tablespoon grated mature Cheddar cheese.
  • Smoked salmon and chive filling
  • 55g smoked salmon and 1-2 tablespoons chopped chives (omit the salt).
  • Ham and cheese filling
  • 55g thinly sliced ham, with 1 tablespoon mature grated Cheddar cheese.

Prep:5min  ›  Cook:5min  ›  Ready in:10min 

  1. Heat a 25cm (10in) frying pan until just hot and add half the butter. Crack the eggs into a jug and beat very lightly with a fork. Prepare your chosen filling.
  2. When the butter is on the point of changing colour, add salt and pepper to the eggs and pour half into the pan. Gently fork through the egg until it begins to set.
  3. Leave for 5-10 seconds or until nearly set. Add half of your chosen filling. Using a spatula, fold one side into the centre, then tilt the pan and fold over other side. Slide onto a warmed plate and serve at once. Repeat with the remaining ingredients to make the second omelette.

Nutrients per serving

Vitamins B12, B2, A

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