The key to a perfect omelette is not the ingredients at all – it’s the fry pan! Before you even attempt an omelette make sure you have a good heavy duty non-stick fry pan and your omelet will always come out looking like they do in the café’s!
Words and Images - Sarah Grove
The thing I love about omelets is you can add just about anything to them. Omelettes are my go-to breakfast (I have also been known to eat for lunch and dinner!) when it looks like I have nothing in the fridge. Any left-over vegetables can be used, but I’ll share with you one of my favourites. (Feel free to substitute ay ingredient to your taste)
- 1 rasher bacon
- 2-4 mini tomatoes
- 2-3 eggs
- Splash of milk or water
- Handful of spinach
- ¼ cup of chopped & steamed sweet potato
- ½ tablespoon of feta or goats cheese
- Salt & pepper to taste
- ½ avocado (to serve)
- Coconut oil for frying
Chop bacon and cook in fry pan, set aside.
Lightly whisk eggs and milk/water together in a bowl and season with salt & pepper.
Heat coconut oil in fry pan over medium heat to lightly cover the bottom of the pan.
Pour in egg mixture to cover the whole base of the pan. As it slowly cooks, use a spatula to carefully lift and stir the omelette so the uncooked egg runs underneath and cooks. Cook for 1-2 minutes or until just set underneath. The top should still be slightly runny, as this will continue to cook once you fold the omelette.
Top one side of your omelette with your remaining ingredients (except avocado). Once you have added your fillings, carefully lift the opposite side of the omelette with a large spatula and fold to close the fillings. Cover with a lid and cook for a further 1-2minutes on a low heat.
Once cooked, slide onto a plate and top with avocado.
Makes one large omelet. Simply double the recipe and cook half at once if you have company at breakfast!