Omelets, a beloved breakfast and dinner dish, can seem intimidating to make, but they’re surprisingly easy to master. Chef Ellis Barrie of BBC Food shares his secrets for creating the perfect omelet, starting with the essential ingredients: two large eggs, two knobs of butter, a handful of spinach, 15g of grated cheddar cheese, salt, and freshly ground black pepper.
Begin by whisking the eggs to save time later. In a medium-sized frying pan, melt half of the butter over medium heat and add the spinach. Cook for one to two minutes until wilted, then season with salt and pepper. Set aside on a plate.
Chef Barrie emphasizes the importance of pan size: a 22cm pan is ideal for a two-egg omelet. Using a larger pan may result in a thin, overcooked omelet. Melt the remaining butter in the pan until it foams and swirls it around. Pour in the beaten eggs and immediately tilt the pan to distribute them evenly. Cook for 20 seconds until the eggs begin to bubble.
Using a spatula, draw in the sides of the eggs to the center and gently shake the pan to redistribute the egg mixture to the edges. While the eggs are still slightly runny, sprinkle over the cheese and spinach. Remove the pan from heat as the residual heat will continue to cook the eggs.
The final step is the delicate folding technique. Using a spatula, fold over one-third of the omelet into the middle, then turn it onto a warm plate and fold it over itself. Top with additional cheese and pepper.
Enjoy your perfectly cooked omelet, a testament to Chef Barrie’s simple and effective recipe. For a more substantial meal, consider adding smoked salmon or fried mushrooms to the filling.
