Page 574 - YC Cooking School

Prepare the fillings

When it comes to omelette fillings, the only limit is your wild imagination. Think about your
favourite pizza toppings – chances are that these ingredients will work a treat inside an
omelette too.

The only rule when it comes to fillings is to cook them before adding them to the egg. This is

because the heat generated from cooked egg is enough just to warm – not cook – the raw
ingredients. It’s a good idea to prepare your fillings in advance so that the warm omelette
can go straight from the pan to your plate. Work on a ratio of ¼ cup filling ingredients for
each omelette.

Here are some winning filling ideas to get you started:

Bacon, mushroom, onion and cheddar cheese
Spinach and goat cheese
Chorizo and cherry tomatoes

Salami, feta and spinach
Roast vegetables and a sprinkling of feta cheese
Smoked salmon, avocado and cream cheese
Sweet-corn and red pepper
A tomato salsa

Go free-range
It’s always best to use free-range eggs. Besides being tastier, you’ll also be doing your bit to
support ethical farming practices. Allow the eggs to reach room temperature before adding
them to the pan because they’ll cook quicker that way. You can work on a quantity of about
2-3 eggs per person.

Add a little seasoning
For omelettes, the egg mixture is typically seasoned with salt and freshly ground black
pepper. You can also consider adding a little milk or cream to make the flavour more
luxurious.

Pre-heat your pan to just the right temperature
Go for a medium heat. A great omelette should have very little colour on the outside. If the
pan is too hot when the egg hits it, you’ll end up with a nasty crispy texture.

How to cook an omelette
Cook the eggs in butter for a rich flavour or even coconut oil for something a bit special.
Before you begin, make sure that the entire surface of the pan is well coated with the butter
or oil.

When you add the egg mixture to the pan, move it around with a wooden spoon so that it’s
evenly distributed. Immediately start to draw the spoon across the eggs, pulling the cooked
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