The speediest option for everything from breakfast to a light lunch or relaxed dinner, here are my favourite four ways with an omelette. From prawns with spring peas and feta to caramelised pumpkin with Stilton and sage, I’ve explored all four corners of flavour and discovered just how versatile this humble egg pancake can be.
An omelette’s beauty lies in its simplicity – and the platform it provides for a multitude of different toppings. From the undemanding to the most decadent, a good omelette can be dressed for any occasion and makes the ideal dining option for all three mealtimes.
To begin, one needs a basic omelette recipe that is failsafe to prepare and fast to make.
Prep time: 5 mins /Cook time: 10 mins /Serves: 1-2
You will need:
3 large organic eggs
Sea salt and cracked black pepper
1 teaspoon butter
Crack the eggs into a jug and whisk together. Season the egg mixture with a pinch each of salt and pepper. Set a frying pan over medium heat and melt the butter until just bubbling. Pour in the egg mixture and tilt the pan to cover the base of it evenly with the egg. Once the omelette begins to cook and firm up but still has a little bit of uncooked egg in the middle, add your topping of choice – generally cheese first so it has time to melt – and use a spatula to fold the omelette in half.
The folding can be omitted if you want to enjoy your omelette open.
Once the omelette turns a golden brown, remove from the heat, slide it on to a plate and enjoy!
Omelette with shrimp, feta, fresh peas and spring onion
Paired with Leopard’s Leap sparkling Chardonnay Pinot Noir.
As the omelette cooks, crumble a wheel of feta and sprinkle two tablespoons of lightly steamed petit pois over the top. Once the omelette is cooked through, remove from the heat and top with finely sliced spring onion, toasted sesame seeds and 4-6 steamed and peeled prawns or shrimp. Drizzle with a little lemon juice and sesame oil and serve immediately.
Omelette with roasted pumpkin, Stilton & sage
Paired with Leopard’s Leap Pinotage.
Toss about a cup of cubed pumpkin in a little olive oil and balsamic vinegar. Season with salt and pepper and roast in a hot 200°C oven for 20 minutes or until soft and caramelised. Melt a little butter in a skillet and brown a few sage leaves until just crispy. Set aside until needed. As the omelette cooks, scatter two tablespoons of roasted pumpkin pieces over the top, followed by a tablespoon of crumbled Stilton cheese. Once the omelette is cooked through, remove from the heat and scatter over some toasted pumpkin seeds and the crispy sage leaves. Drizzle with olive oil and serve immediately.
Omelette with smoked cheese and gammon
Paired with Leopard’s Leap unwooded Chardonnay.
As the omelette cooks, top with a few slices of smoked cheese – a Gouda or mozzarella/scamorza works well. Layer slices of smoked gammon or gypsy ham over the cheese. Once cooked, remove the omelette from the heat and scatter over a seeded and finely sliced red chilli. Drizzle over your favourite chilli sauce and serve immediately.
Omelette with smoked trout, crème fraiche & asparagus
Paired with Leopard’s Leap Chardonnay Pinot Noir.
Once the omelette has cooked through, remove from the heat and add a dollop or two of crème fraiche or cream cheese to the centre. Layer over ribbons of smoked trout, interlaced with lightly steamed asparagus spears. Scatter finely chopped dill and chives over the top and serve with a lemon wedge and lots of freshly ground black pepper.