Where does the word Omelette come from? France, circa 1550. Such a fashionable word for such a fabulous food. I love this french-inspired omelette recipe, you will too.
We’ve enjoyed eggs since the dawn of time and this omelette recipe is just perfect.
2 tbs milk
Salt and freshly ground pepper
1 Tbsp oil
100g mushrooms, thinly sliced
2 rashers bacon, finely chopped
1 tomato, finely chopped
1/2 cup grated cheddar cheese
Use a fork to whisk eggs and milk together. Season well with salt and pepper. Set aside.
Heat oil in a small (16cm base) non-stick frying pan over mediumhigh heat. Add mushrooms and bacon. Cook for 3 mins or until mushrooms soften. Stir in tomato. Cook 1 min. Remove from pan and set aside. Wipe pan with paper towel.
Melt 5g butter in the frying pan over medium-high heat. Add eggs to the pan. Use a fork to quickly draw the cooked egg back from edge of pan to allow uncooked egg to run to the edge. Continue until egg is almost set. Cook for a further 30-45 seconds or until egg is just set.
Spoon mushroom mixture over half the omelette. Sprinkle over cheese. Use a fork to lift one side of the omelette over to enclose filling. Carefully slide onto serving plate. Serve immediately with leftover pan-fried potatoes or a delicious toasted GF Bagel.