This is the quick, softer, paler cousin of the thicker British-style omelette -- rolled rather than folded flat, and deliberately not browned.
Ingredients
- 2–3 eggs
- A knob of butter
- Salt and pepper
- Optional filling: grated cheese, chopped herbs, or a little ham
Method
- Whisk the eggs thoroughly with a pinch of salt until no streaks remain.
- Heat a small non-stick pan over medium-high heat, add the butter, and swirl until it's foaming but not browned.
- Pour in the eggs. As the edges set, use a fork or spatula to gently pull them into the centre, tilting the pan so the uncooked egg runs to the edge.
- After about a minute, while the top is still slightly soft and glossy, scatter any filling over one half.
- Fold or roll the omelette out onto a plate. It should still be pale, not browned.
Not the same as a British omelette: this version is deliberately softer and paler, cooked fast over higher heat and rolled. A British-style omelette is usually cooked longer until fully set, and often served flat.
Related reading
Cooking for longer and for more people? See our frittata instead. Or go back to basics with scrambled eggs. See all egg recipes.