This delicious dish is a quick and easy one you’ll make over and over again
Do you ever set out to make an omelette but end up with scrambled eggs? You’re not alone. Omelettes can be tricky so it’s important to get the basic one right.
Once you have perfected your technique, you can use lots of different combinations for the fillings. Some classic options include diced ham, crispy bacon, goats’ cheese, sautéed mushrooms, diced roasted peppers, caramelised onions or tomatoes.
Here’s a handy recipe from Bord Bia to ensure you’re always making a great omelette, whatever flavours you choose.
Recipe: Herb and cheese omelette with tomato salad
Serves two
Time: 30 minutes
Ingredients
- 6 eggs
- 1 tablesp. cold water
- 2 scallions, chopped
- 1 handful parsley leaves, finely chopped
- 1 handful chives, finely chopped
- Salt and freshly ground black pepper
- 40g grated cheese
- A little olive oil
- Knob of butter
Tomato Salad (optional)
Ingredients
- 75g crusty bread, torn into 3-4cm cubes
- 4 tablesp. olive oil
- 1 tablesp. red wine vinegar
- ½ teasp. honey
- ½ cucumber, roughly chopped
- 250g cherry tomatoes (preferably multi-coloured), halved
- ½ small red onion, thinly sliced
- 1 clove garlic, peeled and chopped
- A handful of basil leaves, roughly torn
Method
To make the croutons: Heat a frying pan over medium-high heat. Place the bread in a bowl and add 1 tablespoon of olive oil. Mix well to coat the bread with the oil. Add the bread to the frying and cook for about 10 minutes until golden and crisp. Drain and set aside to cool.
To make the dressing: In a small bowl, whisk together the red wine vinegar, the remaining olive oil and honey. Season with salt and pepper.
To make the salad: Mix together the crispy bread, cucumber, tomatoes, onion and garlic. Toss with dressing until evenly coated. Taste and season. Sprinkle over the basil leaves.
To make the omelette:
- Break the eggs into a bowl and add the water, scallions, parsley, chives and a little salt and black pepper and lightly beat.
- Heat a non-stick frying pan, with a base of about 20cm in diameter, over a medium heat. Add a little oil and then a little butter to the pan, swirling it around so that the base and sides get coated.
- While the butter is still foaming, pour in half the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the center as it sets.
- When the eggs have almost set, scatter over half the cheese. Cook for another minute or two then tilt the pan away from you slightly and use a palette knife to fold over the omelette.
To serve: Slide on to a warmed plate. Repeat to make the second omelette. Serve at once with the tomato salad.
