This has to be one of the simplest recipes ever and is probably the easiest meal to cook. It takes less than ten minutes to make this easy omelette recipe – including the preparation work. For this one I have added cheese and onion, but you can adjust the recipe to your needs. Bacon (cooked) ham, vegetables, olives and feta, smoked salmon, whatever you like. If you are using meat, just be sure to cook it first before adding it to the Omelet.
This is for a one person Omelet, but as a general rule, two or three eggs per person is about right. As far as measurements go, with this recipe it’s not vital to use exact measurements. If your splash of milk is a little bigger or smaller than mine, it makes no difference. If you use four eggs instead of two, that’s OK. This recipe is almost impossible to ruin.
- 2 or 3 eggs
- • A splash of milk or water
- • Cheese
- • ½ onion
- • Salt and pepper to taste
- • Olive oil or butter
- • Bottle of wine
- First, pour a glass of wine, take a sip and prepare to cook.
- Next, break the eggs into a bowl, add a splash of milk, salt and pepper to taste. Whisk the egg mixture until there are a few bubbles on the surface of the mixture.
- Next, add a little olive oil or butter to the skillet and heat on a low heat. As the oil is heating, chop the onion. (See: “How to chop an onion”)
- Add the onion to the pan and fry lightly for a few minutes until the onion begins to soften
- Next, pour the cooked onion into the egg mixture, add a little more olive oil to the pan and pour the mixture into the pan.
- Slice or grate some cheese and add to one side of the mixture in the pan.
- Cook on a low heat until the mixture stops being runny. When the mixture is set, fold the omelet in half over the cheese. Cook it SLOWLY !
- Cut the omelet into pieces or serve whole, depending on how many servings you have made. This is also one of the easiest appetizer recipes on the planet,
- Serve with salad, French bread or whatever else pleases you, perhaps a few slices of fruit. White wine is best with this recipe, but if you have added something stronger than cheese, like sausages or salami or something, a red is fine too.
- Bon Apetit !
The real secret to cooking an Omelet is to do it SLOWLY. If the heat is too high, the omelet will burn on the bottom before the egg in the middle is cooked.