Prepare for an egg-citing adventure with our Perfect Double-Cooked Omelette. This culinary masterpiece is a dance of Flavors and textures. First, we gently cook the eggs to a velvety, creamy consistency, and then we fold them around a medley of your favourite ingredients. The result? A fluffy, flavourful symphony that's as indulgent as it is satisfying. Get ready for an omelette experience like no other!
Ingredients
- 2 x Medium Eggs
- Organic White Mushrooms (118 grams)
- Mature Cheddar Cheese (50 grams)
- Butter (15 grams)
- Salt and Pepper to Taste
Other Things You Will Need
- Frying pan
- Spatula
- Jug or large cup
- Cutting board
- Sharpe knife
- Hand whisk or fork
- Cheese greater
- Bowl
- Food scales
Before You Start Cooking
- Wash hands for 20 seconds using soap and water
- Place all ingredients and other things you will need on the kitchen worktop
- Weigh or measure ingredients as required
- Wash the mushrooms then roughly cut them (no chef skills required)
- Grate the cheese
Method
- Place a frying pan on the hob using maximum heat
- Put the butter in the pan until melted, ensure the bottom of the pan is coated
- Break the eggs and place into a jug removing any shell, whisk well using a hand whisk or fork
- Lower the hob to medium heat and add the mushrooms to the frying pan
- Fry the mushrooms for a couple of minutes until brown
- Add the egg mixture, spread evenly and fry for around 1 minute
- When the top of the eggs starts to solidify add the cheese
- Put the grill on maximum heat and move the frying pan from the hob to under the grill
- Keep under the grill until cheese is golden brown
- Remove from the grill and loosen the egg from the pan using a spatula
- Gently move the omelette from the pan to a plate using the spatula
- Cut into 4 for two people
- Add salt and pepper to taste
- Serve
Notes
- This is a great alternative to pizza with far lower calories and carbs
- Any type of egg can be used including barn, free-range and enriched omega 3 eggs, but make sure that they are fresh
