Welcome To Our 1 Man Kitchen

Easy Omelettes

Quick And Easy 60

The Scenario:


You’ve had a big night… please don’t tell me what you’ve been up to, I really don’t want to know. Now it’s time for breakfast - or lunch, depending on how much recovery you required. You need a simple, filling recipe that tastes great, can be modified to use (almost) whatever is in your fridge, and looks good enough to present to any other people that might have stayed over. Preferably one that can also be cooked with half-closed eyes and reduced motor control. You can’t go past an omelette! The ingredients are simple but try to follow the method as closely as possible, and you’ll end up with the perfect breakfast/brunch/snack/lunch/dinner.

What You Need:


Ingredients to Serve 1:


2 or 3 eggs at room temperature (or in a bowl of warm water for at least 5 minutes)

Salt

Pepper

1-2 teaspoons of butter


Fill with whatever you like, Optional extras:

Mushrooms

Fresh herbs (basil goes well with tomatoes, parsley has a fresh taste that goes well with cheese, chives are always a winner)

Tomatoes

Spinach

Bell peppers (capsicum)

Onion

Bacon

Cheese

How To Do It:


1. If your filling needs pre-cooking, do it now. The eggs only need a minute or two to cook, so your other ingredients will be just warm by then. Pre-cook onions, mushrooms, tomatoes, bacon etc.

2. Crack your eggs into a bowl, season them with salt and pepper, and whisk them lightly with your fork. Add chopped herbs in with the salt and pepper if you’re using them.

3. Heat your pan to medium hot. Add your butter and swirl to coat the pan.

4. Add any cooked ingredients to the pan. These will be part of the omelette. If you’d prefer them as a filling, wait until step 8.

5. When the butter bubbles, pour the eggs into the pan and stir them rapidly for 5 seconds.

6. Let the eggs cook until they start to become solid. Move the egg gently around so the uncooked egg moves to the bottom of the pan to be cooked.

7. Once most of the egg has been cooked, leave it to set for at least 10 seconds without touching. You should have a firm base with the egg on top still soft.

8. Add any fillings for the center at this stage. Grated cheese, cooked mushrooms etc.

9. Remove the pan from the heat. Use your spatula to gently lift the edge of the omelette away from the pan.

10. Place your spatula underneath and lift one end up and fold it 1/3 of the way over. Lift the other side up and fold it over again.

11. Slide/ lift it onto a plate and if you really want to show off, top it with a little bit more butter and some fresh chopped herbs.

Enjoy your delicious bourbon treats without anyone realizing that they are making you all warm and fuzzy inside. Share them with that one uncle and see him nod approvingly. Share them with your parents so that they know that you can survive out in the real world on your own, even if you are a little bit of an alcoholic. Share them with your grandma and then realize that she isn’t meant to have alcohol with her medication. Rush her to hospital and realize that you ruined Christmas. Okay, maybe just keep them to yourself then.

Tammy is an Australian freelance writer and a self-taught home cook. She has gone from burning toast to being asked to bring things to bake sales, and is fairly sure some of her friends now keep her around just to cook for them. She lives in Brisbane with her husband and two sons, reads far more than is good for her, and specialises in crowd-pleasing food that she cooks at every opportunity.

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