I love making omelettes, I love eating omelettes, the only thing I hate about making an omelette is the flipping. Mine always tend to break or get stuck or I put too much filling and every just goes south.
So you see my reasoning in trying to avoid anything omelette shaped.
BUUUUUTTT here we are the first Saturday after the fast and my dad is looking at me expecting something worth his while to be served up for breakfast, his sick of eating porridge… 10 days in a row of that for breakfast and his digestive system is working too well for his liking.
I decided to try my hand at making this omelette, I was not very confident going into the this, but as Julia Child once said, it doesn’t matter how it comes out, know is watching you if the egg breaks or the carrot drops on the floor.
Full steam ahead and I managed to successfully flip it, a little breakage on the side, but nothing that would say it was a more scrambled egg than omelette.
This recipe I got from one of Mary Berry’s cook books and I was proud to be eating a dish from the Queen of the culinary world herself.
- 4 x eggs, whisked with a little milk and seasoned.
- 2 x tbsp. butter.
- 60g x mushrooms, sliced.
- 1 x tbsp. chopped chives.
- 1 x ciabatta roll.
- Melt half the butter in a pan, add the mushrooms and saute till nice and brown, remove and set aside.
- Melt the remaining butter in the pan.
- Add the egg mixture and swirl it around till it starts to firm up.
- Add the chopped chives and cook until the if firm but still has a wet appearance.
- Add the mushrooms onto one side of the omelette.
- Using an offset spatula, flip the empty half over to cover the filling.
- Ensure that both sides are browned the way you like it.
- Slide the egg onto a butter ciabatta roll.