Basic Omelette


This recipe is for the base 3 egg omelette, once you master how to make the perfect omelette you will be able to experiment adding any ingredients you wish. A favourite of mine would have to be the simple Glebe Breton cheese and dry cured Irish Moyallen ham.


3 eggs
2tblsp clarified butter
50g Glebe Breton cheese


Break the eggs into a bowl, add 1 spoonful of clarified butter and beat lightly with a fork, when the eggs have been mixed season with salt and pepper.
Heat a frying pan about 20cm until very hot, add the remaining butter and spread it over the surface of the pan, quickly pour the eggs into the pan. Keep stirring the eggs with the fork and shaking the pan at the same time. When the omelette is set underneath (but still runny on the top), sprinkle the cheese over the middle, cook for a further 30 seconds. Fold both side of the omelette into the centre, roll onto a serving plate and serve at once.

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