- 3 or 4 free range eggs
- A handful of courgettes, finely diced
- 2 gammon steaks (150g), finely diced
- A tablespoon of parsley, chopped
- A handful of oyster mushrooms, finely chopped
- A tablespoon of fat-free milk
What to do:
1. To make the filling, gently fry the courgettes, the gammon and the mushrooms. Remove and set aside once cooked.
2. Seperate the egg whites from the yolks. THIS IS WHAT WILL MAKE YOUR OMELETTE A SUCCESS. Beat the egg whites and then add back to the yolk and continue to beat until the eggs look "frothy." (Not a very technical word that but you get the vibe hey?)
3. Add the parsley and the milk and stir it into the beaten eggs. Drizzle some olive oil into the pan and make sure the entire surface is covered by shaking the pan gently. Now add your eggs and cook over a medium heat until the edges are starting to set. Using a spatula, gently run it around the edge of the pan, underneath the eggs, to stop the eggs from sticking. Add the fillings to cover one half of the eggs. When the egg has set gently fold the other half over the fillings and slide your little masterpiece onto a plate. Cut it in half, and serve on some toasted rye/sourdough bread. A beautiful way to start the morning.
I don't know why it took me this long to post an omelette recipe. Maybe because they aren't the easiest things to master. But keep trying - a little practice will have you knocking them out in no time. And as you grow in confidence you can start getting creative with the fillings.