The omelette is a humble egg dish that is extremely versatile and can be gobbled up for breakfast, lunch or dinner. Simply whisk up some eggs, fry up some onions, mushies and bacon, and you’re good to go.
But did you know there is more than one way of making omelettes, and many different people would argue over the correct way to do it. From which fillings to stuff in the centre, to whether you fold (or don’t), most people have their own style of omelette. Read on for some pro tips to creating the perfect omelette.
THE IDEAL FILLINGS
When it comes to what you put in the middle, there really isn’t a ‘right’ answer. Many different ingredients can be used for the fillings and the possibilities are endless. Use a couple of your favourite foods, and feel free to experiment with different flavour combinations.
Some people keep it simple with some finely chopped fresh herbs, while others stuff their omelettes with leftovers from last night’s dinner – spaghetti Bolognese sauce and leftover mince are often a popular choice.
Some classic omelette fillings include sour cream, shredded cheese (like cheddar, goat’s cheese or gruyere), ham, bacon, tomatoes, mushrooms or caramelised onions.
PREPARE YOUR FILLINGS FIRST
The egg element of your omelette will cook really quickly, so it’s important to get your extras ready before you pop the eggs in the pan. You can use the same pan to make your omelettes that you use to saute your spinach, mushrooms and tomatoes – just remember to give it a quick wipe down first.
Things like shredded cheese and jam don’t need to be warmed first as these will be quick to warm up. Anything that is refrigerated, or raw fruits or vegetables, should be cooked until they’re softened.
In terms of quantities of fillings, allow around half a cup of filling ingredients per two-egg omelette.
MAKE IT SWEET
Despite what people may think, omelettes certainly aren’t limited to savoury dishes. When you’re making you classic egg batter, skip the salt and pepper and add in a dash of sugar or cinnamon instead.
Fill you omelette with yoghurt, cream, jam, chocolate spreads, finely chopped toasted nuts or fresh berries. To finish it off, drizzle over some melted chocolate, powdered sugar or even some warmed liqueur for a cheeky dessert.
THE ACTUAL OMELETTE
Omelettes are best cooked individually, to allow the egg to spread evenly on the pan.
To answer the age old question, there is no ‘correct’ way to fold an omelette. Some people prefer to cook the eggs completely separately to their fillings and fold the fillings inside, while others include their extra ingredients in the actual egg batter (leaving it whole like a frittata, or folding it over gently). This is purely personal preference, and up to the individual cook.
For more servings, multiply the recipe as needed, preparing only as many eggs as you will use in a short time. Use a half cup of egg mixture per omelette.
WHAT KIND OF PAN TO USE?
If possible, check out your local kitchenware store for omelette pans. They are more shallow than standard fry pans and have sloped sides for ease of taking your omelette out, as well as moving it around while it cooks.
If you don’t have an omelette pan, go for a heavy skillet or fry pan with sloping sides.
Text: The Australian Women’s Weekly / Additional Reporting: Sean Tan