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By (user no longer on site) OP
over a year ago
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I'm partial to a classic chesse omelette and a Spanish tortilla. What's your go to omelette? And any hints, tips and tricks for the 'perfect' omelette. |
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By (user no longer on site)
over a year ago
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I'm obsessed with cheese omelettes at the moment.
I like them in a pitta bread with marmite 
Surely even the most culinary challenged can make an omelette! |
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Feta or goats cheese, spinach, mushrooms and chopped cherry tomatoes.
Can't really describe how to cook the perfect omelette. I guess it's like pancakes, it's about having the knack for it and knowing when the pan is the right temperature. |
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By *a LunaWoman
over a year ago
South Wales |
"A chopped up Bratwurst Sauasge and chopped onion, with a bit of cheese .... and a couple of blobs of Goats cheese in there .... nom nom nom
R xxx"
That sounds tasty, never had goats cheese before |
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By (user no longer on site) OP
over a year ago
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"Use fresh eggs,the fresher the better
I'd have to buy the chicken first 
Fresh duck eggs even better
Now I need a chicken and a duck!?  and a goat now  "
I didn't realise making an omelette was this complicated |
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By (user no longer on site)
over a year ago
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I’ll be making one at lunchtime. Mine are a cross between a frittata and a Spanish omelette. Usually with a flavoured theme. Today’s will be slightly spicy with chilli chicken, red onion, red pepper, tomato, mushrooms finished with grated cheese, mixed herbs and ground pepper on the top. |
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By (user no longer on site) OP
over a year ago
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"I like potato in an omelette, like a frittata, plus tomatoes and cheese"
If I was cooking for a few I'm more likely to do a frittata or spanish tortilla - potatoes, red pepper, cheese, onion. |
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By *eliWoman
over a year ago
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"I’ll be making one at lunchtime. Mine are a cross between a frittata and a Spanish omelette. Usually with a flavoured theme. Today’s will be slightly spicy with chilli chicken, red onion, red pepper, tomato, mushrooms finished with grated cheese, mixed herbs and ground pepper on the top."
This sounds so good.  I think I'm going to be making an omelette for lunch as well now but with extra cheese and fresh chillies instead of the chicken. |
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By (user no longer on site) OP
over a year ago
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"My top tip is to only cook one side in the pan then put under the grill ro finish it off.
I do this  although the pan handle gets bloody hot!"
That's what tea towels or oven gloves are for |
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"I’ll be making one at lunchtime. Mine are a cross between a frittata and a Spanish omelette. Usually with a flavoured theme. Today’s will be slightly spicy with chilli chicken, red onion, red pepper, tomato, mushrooms finished with grated cheese, mixed herbs and ground pepper on the top.
This sounds so good. I think I'm going to be making an omelette for lunch as well now but with extra cheese and fresh chillies instead of the chicken. "
Chillis in omelette are a perfect match esp scotch bonnets
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By (user no longer on site)
over a year ago
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"I’ll be making one at lunchtime. Mine are a cross between a frittata and a Spanish omelette. Usually with a flavoured theme. Today’s will be slightly spicy with chilli chicken, red onion, red pepper, tomato, mushrooms finished with grated cheese, mixed herbs and ground pepper on the top.
This sounds so good. I think I'm going to be making an omelette for lunch as well now but with extra cheese and fresh chillies instead of the chicken. "
Hope you enjoyed it. Mine was rather good |
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By (user no longer on site)
over a year ago
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"I’ll be making one at lunchtime. Mine are a cross between a frittata and a Spanish omelette. Usually with a flavoured theme. Today’s will be slightly spicy with chilli chicken, red onion, red pepper, tomato, mushrooms finished with grated cheese, mixed herbs and ground pepper on the top.
This sounds so good. I think I'm going to be making an omelette for lunch as well now but with extra cheese and fresh chillies instead of the chicken.
Chillis in omelette are a perfect match esp scotch bonnets
"
Yes I use Scotch bonnets when I have them. |
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By (user no longer on site)
over a year ago
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Lots and lots of butter is the key to omelettes! Use a heat proof rubber spatula to scramble lightly while it's still cooking (it will come back together and become "solid" again) and fold it over and remove from pan while the top is still slightly runny - it will continue cooking from the residual heat even when you plate it. Spread a little more butter over the top once folded. Once you've had an omelette this way you'll never want an overcooked, rubbery one again! |
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