Wednesday, 17 August 2016

Grilled Cheddar Omelette

A simple three egg omelette with sliced red and green peppers, topped with roasted mature Cheddar cheese, and served with a brown pickle.

Put a little sunflower oil into an omelette pan, and brush evenly over the surface. Once the pan is hot, add the sliced peppers and stir-fry at a medium heat for about six or seven minutes.

Beat three eggs thoroughly with two pinches of paprika powder. There is no need to add water to the mixing bowl, since the omelette will get moisture from the sliced peppers. Allow to stand. Slice 100 grams of the cheese into squares, or grate it if you prefer.  Beat the eggs again, and pour into the pan. Turn down the heat so the base of the omelette does not burn, and cook for two minutes. Cover the surface of the omelette with the cheese. Sprinkle a few drops of Lea & Perrins Worcester Sauce on to the cheese, and dust with white pepper.

Remove the pan from the hob and place under a preheated grill. All grills are different, so this part of the process needs to be watched by eye. The pan should be just a couple of inches under the grill element, with the handle facing outwards. Turn the pan left after a couple of minutes, and then right after a couple more, keeping the handle away from the element as far as possible. Grill until the surface of the omelette is golden brown. Depending on your cooker, the omelette should be ready to serve after about seven minutes under the grill.

Serve with brown pickle or ketchup.

Grilled Cheddar Omelette

No comments:

Post a Comment