The humble omelette is very easily elevated from its most basic form to a culinary masterpiece.
The following recipes make a hearty breakfast or a sophisticated midday meal, served with a green salad and some crusty bread.
Brie & sun-dried tomato
To serve 2:
- 4 eggs, beaten
- 15g butter
- 50g brie, sliced
- 25g sun-dried tomatoes
- 1 spring onion, sliced
- Salt and pepper
Beat the eggs in a bowl and season with some salt and ground black pepper.
Melt the butter in a medium-sized, heavy based frying pan.
Add the eggs and cook on a medium heat, tilting the pan and gently push the mixture around so it cooks evenly.
Before the omelette reaches the point of being fully cooked, add the brie, tomatoes and spring onions.
Cook for a further 30 seconds then fold over the top and serve immediately.
Smoked haddock, chive and creme fraiche
To serve 2:
- 4 eggs, beaten
- 15g butter
- 100g smoked haddock, poached and flaked
- 1 tablespoon of fresh chives, chopped
- 1 tablespoon of creme fraiche
Beat the eggs in a bowl and season with salt and ground black pepper.
In another bowl, mix together the haddock, chives and crrme fraiche then season with plenty of black pepper.
Melt the butter in a medium-sized, heavy based frying pan.
Add the eggs and cook on a medium heat, tilting the pan and gently push the mixture around so it cooks evenly, as before.
Add the haddock, chive and creme fraiche mixture, cook for a further 30 seconds then fold over the top of the omelette and serve immediately.