Over recent months several people have asked me how to make a simple folded or French omelette. For me this type of omelette is the ultimate fast food – they take just minutes to make and can be eaten plain or with a filling of your choice – see below for suggested
fillings. They are great any time of day – breakfast, brunch, lunch, as a light evening meal or even as a snack.
A two- or three-egg omelette serves one and it is better to make individual omelettes rather than one which uses more than three eggs.
If you are lucky enough to have an omelette pan this is the time to use it – the ideal omelette pan is about 15 cm in diameter across the base, is heavy-based, made of cast iron, aluminium or steel and has slopping sides. My omelette pan is cast iron has a 15 cm base with sides slopping out to 20cm.
My well-used omelette pan
Simple Folded or French Omelette
2-3 free-range eggs
1 tsp water per egg used
salt and pepper, to taste
knob of butter
1 Break eggs into a bowl, add water and season to taste with salt and pepper. Whisk with a fork to combine yolks and whites.
2 Melt a knob of butter in a seasoned omelette or heavy-based non-stick pan over a medium heat until the butter foams and just starts to brown – take care not to burn. Add eggs to pan and using a fork draw edges of omelette into centre of pan as the eggs set,
tipping pan to pour uncooked egg mixture to the sides of the pan – this process only takes about 1-2 minutes. Let omelette cook for 30 seconds to 1 minute longer to brown base and until top is still runny or lightly setyou’re your preference.
3 Scatter half the omelette with the filling of your choice, fold and slide onto a warm plate. Serve immediately with toast and/or a green salad, if desired.
To Season a Cast Iron or Steel Pan: Cover base of pan with coarse salt and heat over a low heat for 5-6 minutes. Remove from heat and rub vigorously with a wad of paper towels. Discard salt and wipe pan with a clean dry cloth. Seasoning ensures that the omelette will not stick to the pan. If the pan is kept exclusively for omelette making you will only need to season the pan every once in a while and the pan only needs wiping, not washing after using. However, if you use the pan for other cooking season each time before making an
Suggested Fillings: grated cheese; grated cheese with chopped fresh herbs of your choice; chopped fresh herbs of your choice; sautéed sliced mushrooms and onions with chopped fresh herbs of your choice; chopped ham, grated cheese and diced tomato.
For the pictured omelette, I filled it with leftover onions from yesterday’s Beef, Bacon & Cheese Sandwiches and grated Hohepa Danbo cheese.
Happy cooking and eating.
Recipe by Rachel Blackmore