Issue #7 - How I make a simple omelette
the cheap and easy breakfast/lunch/dinner that seems to get overlooked. Gwen would be proud ...
This is a free post for all subscribers. If you enjoy it, help me spread the word about the newsletter by sharing it. If you’re able to become a paid subscriber (for around £1.50 per week), you’ll get access to extra content + you’ll be able to comment on posts and join in the conversation.
Hello lovely people,
How are you doing as we boldly step into a new week?
Like everyone, I have my go-to dinners - Pesto Pasta, Roasted Peppers, Puttanesca Pasta, all sorts of noodle dishes, chilli, Kimchi Fried Egg Rice (which tbh I could eat every day for the rest of my days), soup (all sorts) ... you get the idea? But every now and then, I make omelettes and remind myself not just how much we enjoy them but also, how many boxes they tick -
Omelettes are also definitely on my list of 'great things to make sure that your teenager can cook before leaving home' not least because the pan is a much easier wash than a scrambled egg pan!
If you are a Gavin and Stacey fan (and if you're not, I wonder if I can actually still be your friend?) you'll know that Gwen's repertoire starts and finishes with an omelette and don't we love her all the more because of it?
So, consider today's email as a reminder to consider rekindling your love for the humble omelette. Gwen would be proud of you ♡
THE EQUIPMENT
The non-stick frying pan is your go-to here. I have two sizes - 20cm (8") and 30cm (12") diameters. The measurements are at their widest points.
You'll also need a spatula to fold the omelette once it is cooked.
The small pan is definitely my favourite and I'd highly recommend it - it's this one.
THE TECHNIQUE
There are undoubtedly many ways to make an omelette and you may love your own method, so as always, take what you need and ignore the rest ♡
For me it's simple -
Break the number of eggs you want to use in your omelette into a jug or small bowl. Season with salt and pepper and add any chopped fresh herbs you want to use. Whisk vigorously with a fork until everything is nicely mixed up and the yolks are well combined with everything else.
Melt a knob of butter in the frying pan and then pour in the egg mixture. Allow it to sit over medium heat until you can see that it is beginning to solidify. Next, take a table knife and nudge the edges away from the side of the pan, tipping the pan so that any liquid egg can run into the gaps that you have created. Repeat until no liquid egg remains.
Now add the fillings (see below) and allow the pan to sit over the heat for a moment to warm the fillings. I ALWAYS add grated cheese at this stage - for me, an omelette without cheese is just miserable.
Carefully fold the omelette in half using a spatula and slide it out of the pan onto your plate.
SIZING UP OR DOWN
Small omelette = small pan + a 2 egg mixture. For me, this is a perfect one-person omelette
Larger omelette = larger pan + a 3 egg mixture. This is an omelette for a bigger appetite or to be shared between two people.
HOW ABOUT THE FILLINGS?
Onions - caramelised onions from the freezer are my favourite or I might slice and sauté an onion to order. Spring onions can be sliced and don't need cooking. Obviously, there is always a place for the legendary Pickled Onions.
Peppers - sliced and sautéd
Mushrooms - sliced and sautéd, perhaps with a little garlic
Leftover roasted potatoes - such as these Paprika Potatoes
Tomatoes - fresh, roasted or sun-blush from a jar (sun-dried are too chewy, in my opinion)
Salmon - strips of smoked salmon or flakes of leftover cooked salmon
Chicken - shredded or sliced, cooked chicken
Sausages - thinly sliced cooked sausage
Bacon - lardons are handy here, although mine always go into Pesto Pasta as a priority!
Chorizo - finely sliced and I, mostly, pan fry it a little so that it's a bit crunchy
Ham - always part of Gwen's offering
Cheese - there's always cheese for me. A strong cheddar is my go-to, sometimes with a little mozzarella thrown in for that legendary cheesy stretch.
EXTRA FLAVOURINGS
Harissa Paste - try tossing the chicken or sausages in a little harissa paste
Harissa Oil - I often seem to have leftovers of this in the fridge and a drizzle of the oil on the filling is delicious
Pesto - red or green. It may need loosening with a bit of extra oil to make it easier for drizzling
Kimchi - I tend to cut up my kimchi (with scissors is easier) so that the flavour is spread evenly through the omelette
Of course, I’d love to hear your thoughts on omelettes and how they fit into your world. Have I missed any legendary fillings? Please shout if I have. You can join the conversation by commenting below or you can get straight into my inbox by emailing me at rachelpage@substack.com.
I hope that your day started well, continued on a positive note and ended with a flourish ♡ Sending you all the love,
Note - This newsletter may contain affiliate links. If you buy something through any of my links, I may earn a small commission, at no cost to you. I recommend only products that I genuinely like. Thank you for trusting me ♡
Did a friend forward this email to you? If so, you can subscribe here to guarantee that more loveliness like this will appear in your inbox. It’s a special kind of magic! ♡
