Omelettes are perfect to mop up random left over bits in the fridge. Cat and I rummaged around and came up with some mushrooms and tomatoes. With an added onion, I whipped up breakfast in a jiffy.
Chop up the ingredients, mix in a bowl with eggs and add a little sprinkle of salt and pepper to season. I generally mix the same volume of eggs to ingredients, but more egg helps to keep the omelette in one piece.
Lastly, add a little bit of milk or water to lighten the mixture. Again, it is personal preference as to how much you add but the omelette is more prone to tearing with a lighter mixture. Try starting off with a tablespoon of liquid for every couple of eggs and work from there.
Heat up a frypan on a medium-high heat and add in some oil. Pour in the mixture and give it a few stirs immediately, then leave it alone. You should have a frypan with some strands of cooked egg running through the mix. I find this helps the omelette to cook through more evenly.
After a couple of minutes, the bottom of the omelette should be cooked enough for you to flip it. Toss it through the air or use a spatula to turn it over and shake the pan a few times to settle the omelette back in the pan.
Another minute or two in the pan is enough to cook it to perfection. You should have a golden brown outside without the middle being dry. Tuck in with some buttered toast.
Top Tips
1) Lighten the mixture with a little milk or water.
2) Use at least a medium-high heat to cook so that you end up with a juicy middle.
Sai
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