For the past year, 70% of my lunches have been omelettes. Whether they’ve been from Coates Café near my lectures or in my kitchen, in my underwear, chances are I’ve just woken up. Omelettes are a fantastic lunch because they contain plenty of protein, they’re cheap and they’re versatile, yet so many people only make basic recipes. Ham and cheddar… Just cheddar… Bacon… (Does anyone eat plain? Mad people). So here’s a brief guide on making a great quality folded omelette for one (which I feel is necessary because I’ve seen some fucking embarrassments) and a few simple fillings you could use to class it up. I’ll make you seem like a food ponce in no time!
Now, to make your omelette.
So, take 2 eggs and crack them in a bowl, add a splash (not much at all) of milk then season with salt and pepper. Drizzle some olive oil into a small frying pan and place it on medium heat until the pan is hot. Get your bowl, get a fork and whisk until it’s completely combined, then add to the pan and do not touch it. After a short period, grab a plastic spatula and start to gently stir the upper layer of the egg until a layer of liquid egg a few millimeters deep remains. Add your ready-made super exciting filling about which you’ll learn below (you’re welcome) and season with salt and pepper. Now fold the omelette in half, leave briefly, then turn and leave until it’s cooked through.
Congratulations! Your omelette skills will impress your girlfriend, or your boyfriend, or the impromptu guest who joined you last night.
Now for the fillings…
Spinach, garlic and feta cheese
Add a small quantity of olive oil into a frying pan and put it on low heat. Finely chop half a medium clove of garlic and gently fry this in the pan. Rinse off two handfuls of spinach and shake it dry before adding to the pan (you’re expecting it to be slightly wet, this helps it wilt like your ego after a particularly severe rejection). Now you stir until the spinach has wilted completely and season with salt and pepper, then remove from the pan to be added before folding your omelette.
Olives, parmigiano, marjoram and rosemary
Finely chop up a handful of olives – go for green or black or mixed or – hell, go wild! Grate a few tablespoons of parmigiano. Add these to the omelette before folding along with a teaspoon of the marjoram and one of the rosemary.
Onion and chorizo
Finely slice a small onion (about 40g). Then melt a knob of butter in a frying pan on low heat before sweating the onion. Now get about 20g of chorizo (I’d prefer if you used the complete dried sausage form, not the deli stuff, but who am I to tell you how good your omelette should be?). Then chop it very very finely – basically mince it. Now you add the chorizo to the onions and season with salt and pepper. Finish with some thyme.
You’re welcome.
Jake Tenn
Image: Jake Tenn
