You can eat an omelet at midnight, at lunchtime, all day long. It’s perfect for every occasion.Wolfgang Puck
One of my favourite breakfasts is a quick omelette. But just like the quote says, it’s an easy meal at any time of day, and I’ve been known to whip one up for dinner when I’m too tired to make anything more complex and I want something warm and tasty and comforting. This one is made with a little tasty cheese, a handful of mixed fresh herbs (parsley, sage, chives, basil, oregano) from my garden, and a few sweet cherry tomatoes. My grandmother, Marga, taught me how to cook this when I was a little girl, so small I needed to stand on a stool to reach the stove. I still recall the pride I felt at sliding my first wobbly attempt onto a plate for my grandfather to eat for his breakfast. That little feeling of satisfaction has never left me!
Here’s what you need to do:
- two eggs
- a tablespoon or so of milk of your choice or water
- olive oil and a teaspoon of butter
- salt and pepper
- filling for your omelette – I used a little grated cheese, some fresh herbs and a few cherry tomatoes chopped into small pieces – but feel free to use whatever takes your fancy!
- Chop your herbs, if you are using them.
- Place a small frypan over medium heat and add the oil and butter. When they are melted brush around the pan to coat the bottom and sides so your omelette doesn’t stick.
- Break the eggs into a small bowl, add the milk or water and whish gently with a fork to combine then pour into the hot pan.
- While the eggs cook sprinkle cheese on one half of the omelette and then place your herbs and tomato on top of the cheese (or your choice of filling), and add a little salt and pepper.
- When the egg is just set, or only a little bit runny, take the pan off the heat and use a spatula or egg flip to fold the half of the omelette with no filling over the top of the half with the filling. This literally takes just a few minutes from start to finish.
- Slide onto a serving plate and enjoy!