With Mrs Pa being out of sorts lately I have taken over the cooking duties, but one thing I find impossible to do is make an Omelette, (it usually ends up looking more like scrambled egg). Does anybody have some step by step tips on how to make one ?

The other thing is the filling. Apart from the standard cheese and mushroom is there something more exotic I could try out as a filler ?

It might be easier if you tell us what you are doing?

How is the ironing going?

They do it in 17 seconds on Saturday morning kitchen Pa r u up for that?

I normally have Lager as my filler.

Could have an omelette after

I love omlettes and enjoy making them. I don't have a standard filling, but when I make them they go a little like this.

Fry some chopped onions, mushrooms, bacon bits

(can use green/red/yello peppers, sausage, or pretty much anything tbh).

When the onions are soft, add 3 or 4 eggs which have been beaten. Making sure you spread the egg mixture fairly even around the frying pan. Whilst this is cooking, grate some cheddar.

Lift the frying pan off of the heat to check the consistency of the egg, if it's still runny then move the pan around to get the runny bits to hit the side of the pan to continue cooking. (If need be, using a spatchelor, lift up the side so that the uncooked egg slides underneath.

When in a solid state, sprinkle the grated cheese over the top and then pop under a pre-heated grill for a few minutes to melt said cheese.

Take out, fold over and pop on plate!

Number of eggs vary obviously.....

Omelette's are a bit 1970's - what you need is a frittata

http://www.bbcgoodfood.com/recipes/3775 ... e-frittata

Courgettes and fetta cheese - yum

Once you pour the eggs in, keep swirling the pan every now and then so that the uncooked part gets to the edge and cooks. Don't try to turn it over either.

The latter are good with diced potatoes as well....

Similar to richt's version here, but I fold before grilling.

@Pa: they will rise under the grill, and the more you play around with the eggs in the pan the more scrambled they will look. Are you adding milk to the omelette?

Damn you! It's making me hungry!

yip, that's how I do mine. A good non stick pan is essential!

I always add milk. Makes the omelette tastier.

I have never tried it with milk. May do next time.

I normally replace an egg with some milk. So instead of 3 eggs I will use 2 and add a spot of milk.

http://www.guardian.co.uk/lifeandstyle/ ... h-omelette

(I don't add milk - sacrilege, imho - but adding too much might help explain the scrambled egg nature.)

Spot on Richt, although I try to add a few herbs & salt & pepper too.
Oregano & tarragon goes in mine (only small pinch tho).
I also use a drop of milk & drop of water .
The grilling is essential as it gets the omelette to rise.

I sense a Recipe for the Day thread

I don't normally grill and this may be why my omelettes are always a bit flat.
I always add some herbs though...thyme is nice to add as is oregano

I always think milk is a no-no - that will lead you down the scrambled eggs route - water should be added to an omlette if you feel the need to add any liquid at all.

It won't scramble if you don't stir the mixture when cooking.
Whisk the egg and milk mixture in a bowl. Add the filling which has just been fried and then pour the whole mix back in the pan.
Give it a quick stir and the just cook slowly as above.

Great thread this is how i do it too^

what an earth are you doing to it to make it looked scrambled? don't flip it, it's not a pancake

Why take the filling out of the pan if you are only going to re-add it?


(Horses for courses etc etc).

Seconded, just making it more complicated

It gets mixed up with the egg better that way so is more of a filling rather than being at the bottom of the omelette.
It's not a time consuming task

I don't find it a problem, maybe it depends on the size of the pan you are using?

The smaller the diameter of the pan the more need to separate prior to cooking to stop it from all being at the bottom of the omelette?

I use quite a small pan.
It's just they way I do it and it could be complete arse and a waste of effort!

ahah, that could be it.

Up until the weekend just gone I have always used a normal frying pan. (Bought a smaller one on Sunday)

I space out the filling & then tilt the pan to completely cover the filling when pouring the egg, sometimes lifting the edges back to allow excess liquid to move beneath. The grilling also cooks the top, but makes the whole thing rise & add sliced tomatoe on top before grilling.
Serve will thick buttered bread
If using taragon remember its very strong tasting so may not be everyones fav.

Something so simple! Yet I have never done it. A pub I used to work in served their omelettes like this. I will be next time too!

Thanks for that hidden gem

Thanks for all of the tips guys, I'll give it a try tomorrow eving

I never added milk or anything else, I just used 4 eggs, swirled them up in a bowl and poured the mixture into the frying pan. My problem was that the base was firm, but the top was all runny so when I tried to flip it over it turned into a right mess. I'm assuming that perhaps I shouldn't cook it with the electric ring on full power and I should let it cook slowly and use Dixies method of swirling the pan to bring the runny bits to the edge. I never thought about popping it under the grill as my frying pan wouldn't fit

Makes Note: Must buy smaller frying pan.

How come Dixie get's the credit when I mentioned it first?

Yes, don't cook it on a heat that's too high, but that really shouldnt be a show stopper if you keep the runny bits touch the edge of the pan. But a lower heat would probably be most sensible.

Don't turn it over ever. It will just fall apart.