Omelettes are easy. Beaten eggs usually served with some herbs and other vegetables. I’ve found a great omelette that is great for brunch and will keep you going until dinner time!
Ingredients
- 4 large eggs
- grated cheese (around 50g / 2oz or to taste) (Something tasty like Cheddar, up to you!)
- 1 medium-sized onion
- Ready-cubed bacon or a pack of sliced bacon (usually 6-8 slices)
- Salt
- Black / White Pepper
- Powdered Cayenne Pepper (optional)
Utensils
- Non-stick pan for frying bacon
- Non-stick omelette pan (26cm / 10″ diameter)
- Mixing bowl (standard size)
- Small spatula for the bacon
- Large (wide) spatula to fold / serve the omelette
- Knife to cut the onion
- Knife / scissors to cut the bacon (if needed)
- Whisker (just hand-held is fine), or a fork will do
Let’s Make This Thing!
- Heat your non-stick bacon pan to just below half. On my stove, the controls go to 12, so I use setting 5. Don’t add any oil, as the bacon cooks in its own fat.
- While it’s heating up, if you’re using sliced bacon, use a knife or scissors to cut the bacon into thin chunks. If you’re using already cubed bacon, just wait around!
- Slap the bacon into the pan.
While the bacon is frying:
- Crack the 4 large eggs into the bowl.
- Add a little salt (not TOO much as the bacon has natural salty flavour).
- Add black and white pepper, to taste.
- (Optional) add cayenne pepper, to taste (I love me some Cayenne!)
- (Optional) add anything else you want! I add a little garlic powder.
- Chop up the onion into small chunks and add that in.
- WHISK! Try and do it as fast as possible to add some air into the mix. You’ll see the mixture will have some “bubbles” which makes it more airy and easier to cook.
- Grate the cheese and add it into the mix. Do a slow “whisk” (more of a mix) to get the cheese into the egg mix.
Getting Close
OK, at this point you may be waiting for the bacon – or it may be exactly how you like it. It’s up to you. I like my bacon to be extra-crispy all over. That’s why I have chosen “just below half way” on the stove. Slower is better with bacon. It’s all good. But when it looks just like you want it, let’s crack on:
- Assuming you have a grill, switch that on.
- Move the bacon away from the heat, but keep that stove going!
- Put the omelette pan on the heat and add a little oil (or your preference)
- Wait for it to heat up and wiggle the pan around to spread it about.
- Once the oil is heated, pour the egg mixture into the omelette pan.
- Now sprinkle the bacon bits evenly into the mixture.
- Now you wait… we’re still at “just below medium” so it’s going to be a gentle cook.
- Use a thin spatula to regularly push the sides of the omelette away from the side of the pan. This will allow lesser-cooked mixture to ooze in and get cooked.
- After a while, the mixture will coagulate. It’s up to you how to measure it, but usually once the edges are being resisted from being “spatulared”, that’s a good sign.
- Remember Point 1 about the grill? That’s optional really. But What I do about this time – just to harden up the top – is to take the omelette pan and put it under one of the grill elements and give it 5 minutes under there, just to harden the top a little bit more. (Optional)
- (Put the pan back on the stove,) switch the stove off and use the wide spatula to fold the omelette in half. Then serve it onto a plate.
Job Done!
You’ve got yourself a nice, thick, tasty Mega-Omelette. Eggs, cheese, onion, bacon and some (optional) cayenne pepper has made this a meal rather then a normal breakfast, so it’s great for brunch!
Omelettes are very much to taste, though, so feel free to add anything else you want to. Just a heads-up, however, that I’m using 4 large eggs here, which is more than the norm; this is so I can add all the extra ingredients in there. Normally, omelettes are thin and easy to fold. Bollocks to that!