Diced Pepperoni Omelette

 A not terribly complicated omelette made with beaten egg (of course), tomato, mushroom, diced yellow pepper, spring onion, and diced pepperoni sausage. Fabulous dish. The beaten egg mixture was added after seven minutes. Cooked in a skillet at a medium heat for ten minutes, and then under glass for another seven minutes or so (judge by eye). 

Cheese Omelette

 A simple cheese omelette, which I haven't made for some time. Two beaten eggs and a little water and salt, cooked in the oven in a 100% metal and ceramic skillet until nearly done, then I added the chopped cheddar cheese and watched until the omelette was ready. Slipped out onto the plate. Dressed in American mustard (any other kind will do).

Chorizo and Black Olive Omelette

 Excellent breakfast omelette made with diced mushrooms and chorizo sausage, plus halved stoned black olives. 

The chorizo was cooking first in a skillet, and most of the oil in the cooking came from the sausage. Cooked for at least twenty minutes at a middling heat. Then I added the mushroom and the halved olives. The omelette mixture (beaten egg with a little water) was added after another fifteen minutes and cooked until the surface of the omelette became firm. 

Slid out of the skillet onto the plate. Delicious!

Ham and Mushroom Omelette

A basic pan-fried omelette, with mushrooms, green pepper, diced green beans, and cured ham (any variety of ham will do in fact). First the ham was cooked slowly in a little olive oil along with the mushrooms and the diced pepper and beans.

The egg (plus a little water) was added, and the omelette was cooked slowly under glass (along with a little tarragon) until it was ready.
 

Stilton Cheese Omelette

 A simple two egg omelette made with some stilton cheese. Cooked really slowly in some sunflower oil, to allow the cheese to melt (about twenty minutes). Dressed in some ketchup and coriander leaf.. Delicious!

Omelette with Brunswick Ham

New Year's eve breakfast. Brunswick Ham with a two egg omelette, seasoned with a little salt. Served with some tomato ketchup. The omelette was cooked slowly and turned, so it was pale on both sides.Cooked in some salted butter.  

 

Omelette with Coriander

A simple omelette, seasoned with a sprinkle of dried coriander. I'm aware that the US prefers more plain omelettes than elsewhere, so I've been working at how to make these.This omelette was cooked in butter at a high heat, which was turned down almost immediately to a low heat. Cooked for four minutes on each side. Folded when plated up.

Omelette with Red Pepper and Chestnut Mushrooms

Slow-cooked two egg omelette, made with strips of red pepper, diced chestnut mushroom, diced spring onion, halved piccolo tomatoes (six), and seasoned with a little salt and the herbs tarragon and basil.

The vegetables were fried in a little olive oil at a medium heat for about seven minutes, stirring occasionally.

Then the beaten egg, with half a teaspoonful of water, was added to the omelette pan. The heat was turned right down, and the pan was lidded. Cook slowly until the surface of the omelette is no longer runny. This should take between ten and twelve minutes, depending on how hot the hob is in your kitchen.

Serve with a lettuce salad drizzled with a little olive oil.

Slow cooked omelette, with honey roast ham.

A simple omelette, made with diced spring onion..Cooked slowly over twenty minutes, with a dash of water. Turned once

Not hard to do. Served with folded honey roast ham, along with black pepper. Plus halved Piccolo tomatoes, and some tomato ketchup. A great breakfast!

Red Onion and Red Pepper Omelette with Tarragon

A simple dish to wind up the day. Half a diced red onion, and a third of a red pepper, also diced, fried in sunflower oil for around seven minutes at a medium heat.

Two large free-range eggs were beaten with a little water and a pinch of salt, plus some oregano and tarragon. Then added to the omelette pan, and cooked at a low heat, after an initial medium heat. The pan was covered for the cooking at a low heat. Judge progress by eye. Ten minutes should be enough to ensure the omelette is fully cooked.

Ham Omelette

This is recipe idea number 800. Diced wafer thin ham, along with diced spring onion, red pepper, and cherry tomato. The vegetables were cooked in a little butter at a low heat for about seven minutes before the ham was added to the omelette pan.

Stir fry at a low heat for a further three minutes. The slightly salted omelette mixture (beaten thoroughly) was added and allowed to cook slowly under glass for about seven to eight minutes. Turned once. Dress in a dusting of coriander and black pepper.

Served with a four leaf salad and a dessert spoonful of mayonnaise.

Peppered Ham Omelette, with Buttered Potato

Breakfast omelette with Scottish peppered ham.

The omelette was totally plain, made with two beaten eggs, a couple of dessert spoonfuls of water, and a dash of salt. Cooked in a knob of butter, melted and then swirled around the omelette pan.

Cooked very slowly over ten minutes, without a lid, and without turning. It was briefly turned after nine minutes.

The omelette was turned again, and placed on the serving plate. The peppered ham was folded into the omelette.

Served with boiled Gem potatoes, unskinned, which were cut into three pieces on the plate, with slivers of butter placed on each.

Chorizo and Spring Onion Omelette

Finely dice about 50 grams of Chorizo sausage, and fry slowly in an omelette pan for about twenty minutes, stirring occasionally. No additional oil is required, since the sausage cooks in its own fat.

Add a medium sized diced red onion and cook for a further fifteen minutes at a medium heat, stirring frequently. Add diced spring onion during the last five minutes.

Add two large eggs beaten together with two dessert spoonfuls of salted water,  and with a quarter teaspoonful of Herbs de Provence. Turn the heat right down to the lowest level, and cook under glass for twenty minutes, without turning.

Loosen the omelette if it is at all adhering to the pan. Invert the pan and tap it with a wooden spoon, so that the omelette drops onto the serving plate. Dress with black pepper, and serve with two squirts of tomato ketchup.

Bacon and Mushroom Omelette

A meal intended to pack a punch in a relatively short space of preparation time. The ingredients were two eggs, some rashers of cooking bacon (dice if necessary), and some diced mushrooms (four).

The bacon was cooked first until crispy, with the mushrooms being added to the non-stick omelette pan after seven minutes of cooking at a medium heat.

The eggs were beaten with some water, paprika and herbes de Provence, and a little white pepper.

The beaten eggs were added to the omelette pan, and allowed to cook under glass at a medium heat for about five minutes. After that the omelette was turned, and cooked at a low heat for a further four or five minutes.

Served with a small bistro style salad, and two squirts of tomato ketchup.

Chorizo and Mushroom Omelette, with Focaccia Wedges

An excellent breakfast made with finely diced chorizo sausage, quartered mushrooms, and diced spinach.

Some water and salt was added to the beaten egg, which was whisked twice, before being added to the omelette pan and the sausage and vegetables. No oil or butter was added to the pan, on account of the oil produced by the chorizo pieces as they cooked.

The heat was turned down to the lowest level, and the omelette was cooked under glass for at least seven minutes before turning. Once turned, the heat was switched off altogether, and the omelette was left to cook slowly on the other side for three minutes.

Served with two toasted focaccia wedges, ketchup, and black pepper. Focaccia bread is made with what is known as 'strong' flour, which means it contains lots of gluten. So the omelette is pretty low in gluten, but the focaccia bread is not.

Omelette Tortilla, with Sweet Chilli Hummus

I first encountered egg tortillas in 2007, in San Antonio, Texas, which is not so far away from the Mexican border. It is a great way to make a filling meal in a short space of time. It is an analogue to a number of meal formats found elsewhere in the world, and in Britain (Cornish pasties, Scottish bridies, etc.), which wrap food up in some form of bread or pastry.

I've included some earlier versions on this blog in which I used egg as the basis of the filling: Mexican Scrambled Egg Wrap, and Spanish Omelette Wrap.

This one is a little different, in that the commercially available tortilla wraps used were made with an infusion of sweet potato and feta cheese (sourced from Aldi).

I beat two eggs in a bowl, and added about 50 mls of water, which makes the omelette flexible after frying. The omelette (salted, and with a little paprika and white pepper) was cooked in a little butter in an omelette pan. At first at a high heat, but immediately turned down to nothing. After five minutes the omelette was turned, and cooked for another five minutes at the lowest heat (currently I cook with an electric hob which has a high degree of latent heat in the metal hobs. With a gas hob, you don't need to anticipate how hot the hobs will be in advance).

While the omelette was cooking, I smeared the surface of the tortilla with a sweet chilli hummus.

The omelette was then decanted onto the tortilla, the sides were folded in; the ends were sealed, and the tortilla was rolled. The tortilla was cut in two at 20 degrees with a sharp knife. Ready to eat, and delicious!

Omelette with Wiltshire Ham

An omelette made with diced spring onions - split lengthwise, and cut into small pieces. The onions were cooked in a little melted butter.

The beaten eggs were suffused with a little white pepper and a pinch of salt. Plus two dessert spoonfuls of water.

The beaten eggs were added to the spring onions in the omelette pan when they began to brown. The heat was turned down to the lowest level, and the omelette was allowed to cook slowly for five minutes before turning. Once turned, it was allowed to cook for another two minutes at the lowest heat, before being decanted to the serving plate. Three folded slices of the Wiltshire breaded ham were place on the omelette, and the omelette was folded over.

Drizzled with some American mustard, and garnished with a four leaf lettuce salad. Simple, quick, and fabulous!

Yoghurt Omelette (Vorpi Jash)

Vorpi Jash is a simple dish eaten for centuries by Anatolian peasants. The name literally means 'the orphans meal'.

Made with two beaten eggs, two tablespoons of milk, one quarter teaspoon of salt, one eighth of a teaspoon of black pepper, one tablespoonful of butter, and 75 mls of garlic infused yoghurt.

Add the eggs to a bowl, along with the milk, salt,  and the black pepper. Beat together for a minute or so, and allow to stand.

Melt the butter in an omelette pan, and add the beaten eggs. Once it begins to cook, give the mixture a cursory stir, and then allow to cook at a low heat for several minutes. The omelette does not need to be turned. Do not allow the omelette to dry out - it is ready when only melted butter is visible on the surface.

How do you infuse yoghurt with garlic? I had no idea, and simply added three finely diced cloves of garlic to the 75 mls of yoghurt. The result is a yoghurt which occasionally tastes of garlic during consumption. Which isn't what 'infused' means. So, in future I would put the yoghurt and the diced garlic into a blender while the omelette is cooking. Also, I would use much less garlic. Obviously this is not how it would have been done in Anatolia over the centuries, but I have no idea of the local technique for infusing yoghurt with garlic.

[Eventually I found a good way to infuse yoghurt with garlic].

For serving, transfer the omelette to a plate, and spread the yoghurt on the surface. Simple and delicious!

Here is a slightly different version of the recipe by Margaret Cooter, but inspired by the same book in which I found the dish:

http://margaret-cooter.blogspot.com/2018/10/quick-meals-for-one-anatolian-omelette.html

She recommends flipping the omelette when serving, for presentation purposes. I just slid the omelette onto the plate right side up.

Mushroom and Bacon Omelette, with Spring Onion

Diced white mushrooms (3), spring onions (3), half a salad tomato (shredded), and one strip of smoked bacon, diced into small pieces.

Cook the mushrooms and spring onions first in a little salted butter at a high heat, stirring frequently (use an omelette pan). After two minutes turn the heat down low. Add the bacon, and cook for a further two minutes. Then add the shredded tomato. Cook for a further three to four minutes.

Prepare the beaten egg (2 large), adding a generous amount of water, which makes the omelette fluffier. Add a pinch of salt, and a pinch of Herbes de Provence. Allow to stand for a minute, and then beat again.

Pour the beaten eggs over the evenly spaced vegetables and bacon. Turn up the heat. Cover the pan with a glass lid. Cook for a minute or so, then turn the heat down low. Cook under glass for four to five minutes, then flip the omelette with a fish slice or similar. Cook at a low heat under glass for another four minutes or so before serving.

Serve with a drizzle of tomato ketchup, and a sprinkling of white pepper. An excellent Sunday morning breakfast. Simple and delicious!

Herbed Omelette Wrap (Oregano, Tarragon & Coriander)

A one egg omelette in a wrap makes an excellent snack, or a part of a portable lunch. This omelette was made with a trio of herbs - oregano, tarragon and coriander leaf, along with white pepper, and a pinch of paprika.

The wrap was prepared by drizzling water over both sides, and then being left for five to ten minutes to soften. It was then decanted to a serving plate. Some tomato ketchup was smeared over the surface, with some white pepper.

The egg was beaten in a soup bowl after adding  some water, along with the herbs, some white pepper, the paprika, and some salt.

An omelette pan with sunflower oil was heated to a high heat, but not so high to cause the  oil to smoke. Once hot, the heat was turned right down, and the beaten egg was added. The pan was then covered with a glass lid.


The omelette was allowed to cook on the hob for five minutes before it was turned. Once turned, the heat was increased for two minutes (an electric hob with rings with great heat latency), and then turned off altogether. After a further three minutes, the omelette was ready, and was decanted on to the surface of the wrap.

Fold in the sides of the wrap, and roll it up from the front. Make sure the rear of the wrap is tucked in as you complete the roll. Cut the wrap in two at an angle of 20 degrees. Voila!