Back to basics: Omelette

By TASTE, 23 November 2016

For better breakfasts – we show you how to take this perfect ingredient from basic to brilliant with these simple techniques.


  • Whisk 4–6 free-range eggs with a pinch of sea salt and freshly ground black pepper. Heat 2 T olive oil in a nonstick pan over a medium heat.
  • Pour in the beaten eggs, then swirl around the pan a few times.
  • Once the omelette has almost set in the middle and the edges are cooked, spoon over a dollop of crème fraîche, 1 T snipped chives and 100 g blanched asparagus onto one half of the omelette.
  • Loosen the edges of the uncovered half from the sides of the pan using a spatula, then flip onto the side covered by the toppings. Cook for a further 20 seconds, then slide out of the pan onto a plate. Serve immediately.


  • Preheat the grill. Separate 6 free-range eggs. Beat the whites until stiff peaks form and beat the yolks separately with 2 T cream. Just before you are ready to cook the soufflé omelette, fold the yolks into the whites and season to taste.
  • Melt 1 T butter and 1 T olive oil in a cast-iron or ovenproof pan over a low heat. Add the egg mixture and cook for 3 minutes until the edges are golden. Remove from the heat and place under the grill.
  • Grill for 1–2 minutes or until golden brown and set.

Serve with: A dollop of crème fraîche, 1 T snipped chives, 100 g blanched asparagus and a squeeze of lemon juice.

Discover more breakfast recipes here.


Article by TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.
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