Omelette are easy and quick to make as long as you know the cooking technique (Image: Getty)
Omelettes are a dish everyone should know how to make as not only are they tasty but cheap to make and can be made for any meal.
However, while omelettes are fairly easy to cook there is a technique for making sure your omelette does not break apart when in the frying pan as they can be difficult.
In her Complete Cookbook, Mary Berry explained the secret to making the perfect omelette as well as sharing her recipe for a delicious filling to go along with it.
She said: “An omelette is one of the most useful of all egg dishes, quick and easy to make and nutritious either plain or with a filling.
“This recipe combines a classic French omelette with a piquant filling but you can add whatever filling you like.”
READ MORE: I made the perfect omelette in less than 10 minutes with a chef’s easy recipe
It is very easy to ruin a omelette and turn it into scrambed eggs instead (Image: Getty)
How to make the perfect omelette
Ingredients for a basic omelette (serves two):
Six eggs
30g of butter
Chopped parsley (to garnish)
Salt and pepper
Ingredients for an omelette filling (optional):
125g of button mushrooms
One onion
One garlic clove
One green pepper
Two ripe tomatoes
A quarter teaspoon of Worcestershire sauce
A few drops of Tabasco sauce
Salt and pepper
Two tablespoons of olive oil
Kitchen equipment needed:
Small frying pan
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Making a basic omelette takes less than 5 minutes (Image: Getty)
Method
To make a basic omelette:
Beat three eggs in a bowl and season with salt and pepper. Make sure to heat a pan on a stove before adding half the butter to the pan.
Add the eggy mixture and cook on medium heat until the butter has begun foaming. To cook your omelette perfectly, pull back the edge with a spatula as the eggs set and tilt the pan to the liquid eggs run underneath.
Continue to cook the omelette until lightly set and golden, Then spoon half of your filling onto half the side of the omelette which is furthest from the panhandle. Then, with a knife, lift the uncovered half of the omelette and flip over the filling.
Slide the omelette onto a plate and garnish with chopped parsley. Your tasty omelette will then be ready to serve, but then you can make your second omelette the exact same way, but make sure to heat
You can make any filling you wish, but Mary Berry's suggested filling takes 15 minutes to cook (Image: Getty)
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To make the filling
Make the filling before cooking the omelette. Heat the oil in the frying pan, then add the chopped onion and crushed garlic.
Cook for five minutes or until softened, then add the chopped green pepper and cook for another five minutes.
Add the chopped tomatoes and sliced-up mushrooms, then cook for 10 minutes. Add the Worcestershire and Tabasco sauce, season with salt and pepper, and your filling will then be ready to add to your omelette.
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Mary Berry suggested three alternative fillings you could try (Image: Getty)
Alternative fillings:
The great thing about omelettes is that you can fill them with whatever toppings you wish to make them into a tasty breakfast, lunch or dinner.
Here are some of the omelette fillings Mary Berry has suggested:
Mushroom omelette
Add 175g of sliced button mushrooms for the filling. Cook in a little butter, season with salt and pepper and then add it to an omelette.
Smoken chicken omelette:
Add 125g of diced smoked chicken and one tablespoon of snipped chives to an omelette.
Tomato omelette:
Finely chop five ripe tomatoes and then cook in a little butter for two to three minutes. Season well with salt and pepper and then stir in a few snipped chives and then add to an omelette.
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