Omelettes

TheWanderer · 6th July 2011, 07:49 PM

How do you have yours?

Had a cracking leek and cheese one tonight, good healthy meal, and a great way to get my protein down me, so after some inspiration.

Northern_Star · 6th July 2011, 07:51 PM

Always use 2 eggs is the rule for a cracking omlette.

oROSSo · 6th July 2011, 07:55 PM

Spinach and ricotta - iron, calcium and protein. Ideal

TheWanderer · 6th July 2011, 07:56 PM

Quote:

Originally Posted by oROSSo

Spinach and ricotta - iron, calcium and protein. Ideal

Good shout!

RichDevoto · 6th July 2011, 07:57 PM

Remember calling into a Little Chef on the A1 somewhere heading south and fancied a cheese and tomato omelette, but they couldn't cook me one, cos there omelettes were all pre-frozen! How friggin hard was it to cook an omelette?!?

PS Best ones were cooked by hospital chef Rob(?) at the Royal Infirmary back in 1991-2 - freshly prepared and worth it after a morning of washing down old folk................

gizmoganzee · 6th July 2011, 07:58 PM

3 Eggs like

Cheese, mushroom and onion filling, sometimes bacon

Every since seeing RAF chefs knock these up at meal times.

Egg and milk whisked then in to a hot pan with little oil until set.

Chuck in whatever filling you want, stick it under the grill.

Fold over and hey presto...lush like

willisthm · 6th July 2011, 08:03 PM

How do you make them so that they are cooked all the way through and that the underside isn't burnt.

zwartekat · 6th July 2011, 08:07 PM

I foolishly bought some silly contraption to make omelettes in the microwave when our lass complained about the smell. I now put up with moaning about the smell.

Am old-fashioned. Cheese and ham for me.

oROSSo · 6th July 2011, 08:08 PM

Quote:

Originally Posted by willisthm

How do you make them so that they are cooked all the way through and that the underside isn't burnt.

Turn the heat down on the pan and finish under the grill, you might also be making them too thick

The Archer · 6th July 2011, 08:14 PM

Quote:

Originally Posted by oROSSo

Turn the heat down on the pan and finish under the grill, you might also be making them too thick

Aye. I start to roll mine a minute or so into cooking and then keep turning it to cook it through.

I'm another cheese & ham fan, but i've put all kinds in when the mood's taken me.