- Servings : 1
- Ready In : 12m
Omelettes are so quick to make that it’s just not worth cooking a large one for two.
- 2 teasp. sunflower oil
- Knob unsalted butter
- 100g chestnut mushrooms, sliced
- 3 large Quality Assured eggs
- 1 teasp. fresh chives, chopped
- Salt and freshly ground black pepper
- Lightly dressed rocket salad and crusty French bread, to serve (optional)
Omelettes are so quick to make that it’s just not worth cooking a large one for two. Don’t be tempted to over-beat the omelette, as it will spoil the texture. Of course you could put in any filling that you fancy such as roasted peppers or crispy bacon and scallions depending on what’s in the fridge.
Preheat the grill and heat a non-stick frying pan, that’s base is about 20cm (8 inch) in diameter. Add half of the oil and butter and once the butter is foaming, tip in the mushrooms. Season to taste and then sauté for 2-3 minutes. Tip into a bowl and set aside.
Wipe out the frying pan and return to the hob. Break the eggs into a bowl and add the chives; then season and lightly beat. When the pan is hot, add the oil and then the butter, swirling it around so that the base and sides get coated.
While the butter is still foaming, pour in 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 centre as it sets. When the eggs have almost set, scatter over the reserved mushrooms. Tilt the pan away from you slightly and use a palette knife to fold over the omelette. Slide on to a warmed plate and serve at once with the rocket salad and some crusty bread, if liked.