Omelettes
August 20, 2010 in Uncategorized
Omelettes are such a versatile way of cooking eggs – with a really good filling and a salad on the side, maybe a piece of fresh crispy bread with butter, they can become a weekend supper which is quick and easy. Add some gourmet items to the filling, and you even have an impromptu meal for unexpected guests. Then of course, omelettes are the perfect luxurious breakfast dish.
I know everyone knows how to make an omelette, but here’s my method, which is virtually flop-proof. You need a good frying pan to make an omelette; I have a cast-iron skillet, which has with many years of use become more non-stick than any Teflon coated pan could be.
I make a simple folded over omelette:
Zabwan’s Omelettes
2 or 3 eggs (3 eggs is a man-sized omelette)
1 Tbsp of cold water per egg
Seasoning to taste
- Heat a little butter in a frying pan, until it isn’t foaming anymore.
- Whisk the eggs and seasoning together very well, add the water and whisk again quickly.
- Pour the eggs immediately into the melted butter in the frying pan.
- Swirl the pan around to spread the egg mixture to all the edges. Allow the edges to set.
- Cover with a lid to cook the top off the omelette as well, checking often.
- When the top of the omelette is done to your liking (some people like it still quite runny, I don’t!) spoon over your filling.
- Slide your spatula under one side of your omelette, flip that half over the filling and gently drag/slide your omelette onto your waiting plate.
- Garnish and serve immediately.
Ideas for fillings:
- Tomato and onions, fried in butter, with seasoning, herbs and a little bit of sugar – my favourite!
- Add chopped parsley to the omelette mix before cooking, then sprinkle grated cheese over the centre before folding
- Fry bacon and mushrooms in a little butter – that’s what we had on these omelettes in my photos
- Add some onion to the bacon and mushroom
- Fried bacon and slices of avo
- Savoury mince (left-overs are good)
- Feta cheese or grated parmesan cheese (another favourite)
- Finely chopped left-over braai meat, fried with a little bit of onion in butter
I’d love to hear some of your favourite filling ideas.
Enjoy!!
It’s Friday, thank goodness. Have a wonderful weekend, everyone!
sepostal said on August 20, 2010
Looks really yummy! Perfect for these chilly mornings. I opt for the traditional Cheese Omelette when not in the mood to cook a meal(which is often).
Zabwan said on August 20, 2010
lol, they are a good “cheat’s” way to get a meal with hardly any cooking!
Gaby866 said on August 20, 2010
great Zab! I agree nothing better to use than a well driven in cast iron pan!! I love to do omelettes with some Gruyere and fresh chives mixed in with the eggs..
Its also nice with some creamed spinach and feta
you too have a great weekend
xox
Zabwan said on August 20, 2010
Lovely fillings, Gaby, thanks!! Have a good one xxx
potjie said on August 20, 2010
I want some now!
Zabwan said on August 20, 2010
Does make a good lunch, too
sharonsmit said on August 20, 2010
Oh this looks good!! I just love my omelette with lots (loads) of cheese, bacon or ham and mushrooms!
Have a fabulous weekend!!!
xxxx
tandy.sinclair said on August 20, 2010
hope your weekend is awesome – our omelettes get mushrooms, bacon, cheese and tomato!
Zabwan said on August 21, 2010
Thanks Shaz! I agree – loads of filling!
Have a wonderful weekend too!!! xxx
Zabwan said on August 21, 2010
And tomato! Yum! Have a wonderful weekend xxx
pinkpolkadot said on August 22, 2010
Thanks – this looks awesum!!! I hope you will have a ownderful week!!
Zabwan said on August 22, 2010
Thank you, and you too, Pink!!
Zabwan said on August 26, 2010
Hello Iky!! So nice to hear from you – if it wasn’t for FB I wouldn’t have known where you had gone to! How’s the new job?? xxx