A Classic French Omelette

Recipe by: Darina Allen

Your first omelette may not be a joy to behold but persevere – practice makes perfect!

A Classic French Omelette

SERVES

1

PEOPLE

Ingredients

  • 2 fresh organic, free-range eggs

  • 2 tsp whole milk or water

  • 1 tbsp clarified butter or 1 tablespoon olive oil

  • filling of your choice (optional)

  • sea salt and freshly ground

  • black pepper

Method

  1. Line up all your ingredients – this all happens so fast, there won’t be time to go searching for something once you start. Warm a serving plate in a low oven.

  2. Meanwhile, heat a 23cm (9 inch) omelette pan, preferably non-stick, over a high heat. Have your chosen filling and a spoon ready beside the cooker, heated if necessary.

  3. Whisk the eggs with the milk or water in a bowl until thoroughly mixed but not too fluffy. Season with salt and pepper.

  4. Put the warm serving plate beside the cooker/hob because you won’t have time to go looking for it while the omelette is cooking. Add the clarified butter or olive oil to the hot pan. As soon as it sizzles, pour in the egg mixture. Tilt from side to side to cover the base of the pan. It will start to cook immediately, so quickly pull the edges of the omelette towards the centre with a metal or plastic spatula, tilting the pan backwards and forwards then up and down for another few seconds so that the uncooked egg runs to the sides. Continue until most of the egg is set and will not run any more. The centre should still be soft and moist – don’t worry, it will be perfectly cooked by the time it gets to the table. If you are using a filling, spoon the hot mixture in a line across the centre of the omelette, horizontal to the pan handle.

  5. To fold the omelette: flip the omelette edge nearest the handle of the pan over the line of filling, towards the centre. Then change your grip of the handle so you are holding it from underneath, this will make it more comfortable for you to hold the pan almost upright so the omelette can roll towards the bottom of the pan. Half-roll and half-slide the omelette onto the plate so that it lands folded into three. Serve immediately with a salad of organic leaves and a glass of something delicious.

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