An omelette is the ultimate impromptu meal, prepared quickly and easily from a few simple ingredients. This delicious version is filled with garlicky mushrooms. Serve as a lunch or supper with a green salad and warm, crusty bread.
Tomato and basil soufflé omelette: Separate the eggs and beat the yolks with 1 tsp water, 2 tbsp torn fresh basil leaves, 4 deseeded and diced plum tomatoes and pepper to taste. Whisk the egg whites until stiff. Stir a spoonful into the egg yolk and tomato mixture, then carefully fold in the rest of the whites with a metal spoon. Preheat the grill to moderate. Melt 2 tsp butter in the omelette pan and pour in the egg and tomato mixture. Cook over a low heat for 2–3 minutes or until the underside of the omelette is lightly browned. Place the pan under the grill and cook for 2–3 minutes or until the top is golden brown and puffed up. Carefully fold the omelette in half, then slide on to a warmed plate and serve immediately.
Chives are mild-flavoured miniature versions of the spring onion. They are believed to stimulate the appetite.
Made this exactly as directed and it was delish! This simple and surprisingly flavorful omelette will be in my regular rotation. Thanks for sharing! - 07 Jan 2015