Fluffy Omelette

Made a stonking omelette yesterday morning. I’ve never made one before, so I looked up Delia, read the recipe and closed the book. Delia has a knack of making the simplest things really flipping complicated. Anyway…

  • 3 eggs
  • Small bunch of chives
  • Small block of Cheddar
  • 1/3 of a purple onion.
  • Knob of butter

Finely chop the chives and onion and grate the cheese and set aside for a minute and proceed to the eggs… Basically I followed what Delia said and separated the yolks from the whites, you do this by carefully cracking the eggs and removing the top half of the shell (in one go if you can) so that the yolk is in the bottom half of the shell, you then transfer the yolk to the top half of the shell and then transfer to the bottom half and then… You keep doing this over a bowl until you have “spilt” the egg white into the bowl. Do your best not to get any yolk in the white.

Once done set aside the yolks for a minute and whisk up the egg white until a bit fluffy, then add the cheese, onion and chives. It should all look a little odd for now. Get the yolks and “fold” them into the mix, basically meaning gently stir in big strokes the mix. Do this until the yolks have turned the mix a nice yellowy colour.

Stick a large frying pan on a decent heat with the knob of butter. When the butter is fizzing a little add the mix and let it cook for about a minute or two. I used a non stick frying pan and had no trouble here but I can see how it could be a problem as the mix fills the whole pan. Let the mix thicken and then stick under the grill on a high heat. Wait a few minutes and then serve.

I have to say this was one of the nicest omelettes that I’ve had, although I’m sure that actually making it myself helped…

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