A recipe for the most important meal of the day. I love eating omelets but I hate when they end up hard and flat. Here is my very own foolproof rendition of a fluffy rosemary, cheese, mushroom and ham omelet recipe. Feel free to replace the stuffing or rosemary with any combination of ingredients you prefer. Hope you enjoy it!
1. 2 Eggs
2. A generous quantity of Cheese (grated)
3. 2 -3 Button mushrooms (finely chopped)
4. Handful of Salami or Ham (finely chopped)
5. Rosemary to taste
6. Salt to taste
7. Olive oil
1. Probably the most important (maybe the only important) and slightly tough thing about the omelet making process is the splitting of the egg into two bowls. Separate the egg white and the yolk and put them in different bowls.
Note: In case you find it hard to separate the eggs, just break a tiny hole into the shell of the egg instead of doing the whole splitting and juggling of the egg yolk thing. This is much easier though it might take half a minute longer.
2. Beat the white of the egg till its almost stiff (enough to make soft speaks). Then beat the yolks in the other bowl.
Note: I prefer beating it by hand though that takes a little bit of time but electronically run beaters work just fine.
3. Once the eggs are beaten drizzle some olive oil in a non stick frying pan which has been sitting on the stove on low flame and is nice and warm.
4. Pour the beaten egg whites into the frying pan (let it settle for about 5 seconds) and then pour the egg yolks over the whites.
Note: You can choose to skip the yolks completely if you’re watching your cholesterol levels.
5. While the center is still uncooked add the grated cheese, mushrooms, salami/ ham, rosemary, salt and any damned seasoning you please.
Note: I love smoked salami and honey glazed ham so always end up using these more than any other type of cold cuts but you don’t need to limit your topping to these – you can really play around with what you would like in your omelet.
6. Fold the omelet from both the sides once the base is golden and lift gently and turn over.
7. Once the inside of the omelet looks like its firm enough (should take about 2-3 minutes) gently lift the omelet and place on serving plate.
8. Serve hot with bread.
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