How to cook the perfect omelette
Learn to make the perfect fluffy cheese and spinach omelette in minutes. Simple technique for a quick breakfast or dinner with just 5 ingredients.
This silky cheese and spinach omelette makes an ideal quick meal any time of day. Master the simple folding technique for restaurant-quality results every time.
Ingredients
- 2 knobs of butter
- large handful baby spinach
- 2 large eggs
- 15g mature cheddar, grated
- salt and black pepper
Method
- Warm a knob of butter in a non-stick frying pan over medium heat.
- Toss in the spinach and cook briefly until just wilted, about 1 minute.
- Season lightly and transfer to a plate.
- Whisk the eggs in a bowl until well combined but not frothy.
- Return the pan to medium-high heat, add remaining butter and let it foam and sizzle.
- Pour in the eggs, tilting the pan so they spread evenly across the base.
- Let them set for 20 seconds until edges start to firm up.
- Using a spatula, gently pull the cooked edges towards the centre, letting the raw egg flow underneath.
- Give the pan a gentle shake to level the surface.
- While the centre is still creamy, scatter over the cheese and spinach.
- Remove from heat - the residual warmth will finish the cooking.
- Fold one-third of the omelette over the filling, then slide onto a warmed plate, folding it over itself as you go.
- Serve straight away.
Cook's notes
Transform your omelette with mushrooms, ham, fresh herbs, goat's cheese, or smoked salmon.
The key is having everything ready before you start cooking the eggs.
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