What I like in an omelette is a soft tubular form (not just a circle folded in half), a moist yellow (not dry and grilled) surface and a slightly wet (but not uncooked) interior. After this, there is no limit to what can go inside.
This is a filling that I often make at home: baby spinach with pine nuts, goat’s cheese and fried mushrooms. Heat the butter in a frying pan over medium heat, then sweat the spinach and brown the mushrooms separately, discarding the liquid released from the vegetables each time. When cooked place them in a bowl together. Toast the pine nuts for 1–2 minutes until golden and add to the mushrooms and spinach. Add the crumbled goat’s cheese.
Whisk together all the omelette ingredients, except the butter or oil, until all of the ingredients are very well combined. Melt the butter or oil over low–medium heat in a non-stick frying pan and pour in the eggs. It is absolutely essential that the eggs not stick to the bottom of the frying pan, which is why I advise a generous portion of butter or oil, and insist on a truly non-stick frying pan. But feel free to cut down on the fat if you know that your pan doesn’t need it. Using a spatula, move the eggs in a folding motion almost as if making scrambled eggs, tilting the frying pan as you do this so that liquid egg will fill in the empty spaces created by the spatula. The idea is to evenly cook the eggs on a low–medium heat so you don’t have an omelette that’s overcooked (too dark) on the outside and/or undercooked inside. After a few minutes, when the eggs have mostly thickened but are still visibly wet, tilt the frying pan one last time to fill any holes and add your filling in a strip across the omelette, at about the one-third mark of the omelette circle.
Allow the eggs to set for a minute or so before using the spatula to check whether they’re cooked enough to hold together when folding. When this is the case (before the eggs have dried out), fold the omelette around the filling to form a tube and slide onto a plate.
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