I love the sort of thin omelettes the Italians sometimes turn into sandwiches: cold and pressed between two mayonnaised bun or slices of schiacciata. And that’s what I’d warmly advise here in the unlikely event that you end up with leftovers. But they are so good hot and straight off the press, eaten either with knife and fork or rolled up within a warmed tortilla, that I urge you to morph into a kind of short-order omelette cook next time you have a batch of people to feed convivially in the morning or not long after.
The way to make this easy is, first get a good pan (I like a Scanpan Crepe Pan), then get out loads of eggs ad leave them out near a mixing bowl by the stove, and then mix up a few ideas for fillings and set them out in their bowls nearby. Then, all you do is crack two eggs, add your filling, fry, toss out, and get on with the next.
I’ve jotted down what I put in the omelettes. Obviously, I don’t expect you to be restricted, but I thought it might be helpful.
For each Omelette:
½ tsp butter and a drop of oil for frying
For the Cheese Omelette:
1/4 cup grated Emmental (but any cheese should do)
For the Chile Omelette:
1 long red chile, deseeded and sliced
1/4 tsp ground coriander
1/4 tsp ground ginger
For the Green Omelette:
1/2 cup watercress or baby spinach (or, indeed, arugula, finely chopped) for frying
For the Ham Omelette:
1/2 cup chopped ham
1. Beat the eggs with the filling of your choice.
2. Heat a crepe pan or heavy-bottomed skillet with the butter and oil.
3. Once the pan is hot, pour in the egg mixture, swirling quickly to get an even and thin coating in the pan.
4. Let the omelette cook for a couple of minutes over medium-high heat.
5. Lift the edge of the omelette with a spatula to check that it is set and golden underneath; the top of the omelette should be just about set but still a little gooey.
6. Slip the omelette out of the pan onto a plate and flip one half of the omelette over the other, or fold in 3 like a business letter. Carry on!