As a child, I was never a big fan of egg dishes, such as scrambled or fried. I did enjoy egg salad though and the occasional deviled egg. Deviled eggs remind me of the holidays and other family get-togethers. My mother was in charge of bringing these to events and still does to this day. Mind you, the house didn’t smell so great after preparing dozens of eggs, the end result was magnificent. My mother makes the best-deviled eggs! Anyway, as I got older, I gained an appreciation for eggs. I first started out with scrambled eggs and now I enjoy frittatas frequently. Eggs are quite versatile and can be enjoyed at any time of the day. I decided to have a go at trying an omelette recipe. Although I found the thought of preparing an omelet a little intimidating. It turns out, omelets are quick and easy to make. With the help of Mary Berry’s Mexican omelette recipe found in her Complete Cookbook, I will be adding this omelette recipe to my egg making repetiteur. Let’s get started.
Omelettes don’t have to be saved just for breakfast. They make a satisfying meal and can be enjoyed at any time of day. This recipe combines classic elements of a French omelette with colorful flavors.
1 Ounce Butter
Chopped Parsley, to Garnish
2 Tablespoons of Olive Oil
1 Onion, Finely Chopped
1 Garlic Clove, Crushed
1 Green Pepper, Halved, Deseeded, and Finely Chopped
2 Ripe Tomatoes, Skinned, Deseeded, and Finely Chopped
4 Ounces Button Mushrooms, Thinly Sliced
1/4 Teaspoon Worcestershire Sauce
A Few Drops of Tabasco Sauce
Salt and Black Pepper
Making the Filling
Begin by heating the oil in a frying pan. then add the onion and garlic, cooking for about five minutes or until softened. Add the pepper and then cook, stirring, for another 5 minutes.
Now it’s time to add the tomatoes and mushrooms and cook, stirring, for ten minutes. To finish, add the Worcestershire and Tabasco sauces and season with salt and pepper. Let simmer for about five minutes. Set aside and keep warm.
Preparing the Omelette
In a bowl beat three of the eggs. Make sure to add salt and pepper. Beat a small frying pan or omelette pan and ten half of the butter. When the butter starts to foam, add the eggs and cook over medium heat. Pull back the edges as the eggs begin to set and tilt the pan, so the liquid egg runs underneath. Continue doing this, until the omelette is lightly set and golden in color.
Adding the Filling
Spoon half of the filling on to half of the omelette and then lift the uncovered portion of the omelette and flip it over the filling. Garnish with parsley and make the second omelette the same way.
Time to Enjoy
This turned out beautifully and was very satisfying. With the addition of a green salad on the side and a glass of wine, we enjoyed a very tasty and filling dinner.
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