Vegetable and cheese omelette: fluffy, folded in half, in 15 minutes
The classic folded omelette made for breakfast across Europe, with whatever the fridge holds: pepper, zucchini, tomato, chives and a handful of grated cheese. Three eggs per person, a non-stick pan, medium heat and three minutes of patience per omelette. The vegetables are fried separately so the omelette doesn't go watery.
Your own work in that: 15 min.
- Vegetables 7 min
- Omelette 8 min
Step by step
0 / 5 doneSauté the vegetables
Dice the pepper and zucchini finely, the tomato without its seedy core. Heat a third of the butter in a pan and fry the pepper and zucchini 4 minutes, add the tomato and cook 1 minute more, then salt. Transfer to a plate.
Ingredients: ½ pcs red pepper · ½ pcs zucchini · 1 pcs tomato · ½ bunch chives · 60 g hard yellow cheese
TipVegetables separately, because they release water. Thrown raw into the eggs they make a wet, torn omelette.
Pepper, zucchini, tomato at the endBeat the eggs
Per omelette: beat 3 eggs with a fork with 2 tablespoons of milk, salt and pepper, only until combined, 20 seconds. Don't whip to a foam; the omelette should be fluffy, not soufflé.
Ingredients: 6 pcs eggs · 4 tbsp milk · 30 g butter · ½ tsp salt · ¼ tsp black pepper
Three eggs, milk, a fork, 20 secondsCook over medium heat
Heat a 24 cm non-stick pan over medium heat, melt half the remaining butter: it should foam, not brown. Pour in the eggs. When the edges start to set, push them toward the centre with a spatula, tilting the pan so raw egg runs into the space. Repeat for 2 minutes, until the top is almost set but still moist.
TipMedium heat is the whole difference between a golden omelette and one burnt underneath and raw on top. If the butter browns, the heat is too high.
Edges to the centre, pan tiltedAdd the filling
Spoon half the vegetables and cheese onto one half of the omelette, sprinkle with chives. Cook another 1 minute, until the cheese begins to melt.
Vegetables and cheese on one halfFold and serve
Fold the empty half over the filling with the spatula, slide onto a plate. Repeat for the second omelette. Serve at once, with bread and the rest of the chives.
Folded in half, straight onto the plate
Before you start
With spinach and feta
A handful of spinach wilted in butter for 1 minute and 50 g feta instead of the yellow cheese. The green version.
With ham and mushrooms
4 sliced button mushrooms fried 5 minutes and 2 slices of ham in strips. The hotel-breakfast classic.
It fell apart when folding
Not set enough on top, or too big a pan for 3 eggs. Give it 30 seconds more; 3 eggs like a 20–24 cm pan.
