Speedy Suppers #1: Omelettes

  

Monday 20th April  

Tom is away. For some reason this is a licence to live on toast and nursery food. 

It’s warm as we straggle home from school. I decide to do the first mow of the season when we get back. Ollie is distraught that all the forget-me-nots which have taken up residence in the lawn will be culled, so he laboriously picks each one out on hands and knees and presents them to me. 

  
Daisy is skulking around as a ‘spy’ with a rectangle of black paper stuck under her nose as a moustache; her hair tucked up into a trilby. She’s been reading too much Famous Five

They amuse themselves while I mow up and down. It’s quite therapeutic and feels almost like summer. The kids are talking in code and scuttling around. Daisy gets angry if Ollie doesn’t refer to her as ‘double 0 7 and a bit.’

I’m tempted to get out the shears and do a bit of hacking back, but there are cries of hunger as I’m finishing up with the lawn. Fortunately we’re having omelettes for tea which is possibly the quickest cooked dinner there is. 

I time it that evening and the meal takes twelve minutes to prepare from lighting the hob to serving up; less if you are organised and actually have the ingredients out at the start. 

Omelettes are a staple in our house, I’m amazed they’ve only just made it onto the blog. This page lists the many different omelette options out there: http://en.m.wikipedia.org/wiki/Omelette Unfortunately it falls to mention the classic Arnold Bennett omelette, a combination of eggs and smoked haddock. 

  
According to Wikipedia, the omelettes I cook are classic English ones because they are flipped and usually include cheese (I never knew!). Tonight the kids opt for cheese and ham; I have ham and feta. 

I don’t own an omelette pan (this is a massive oversight considering how often I eat them), so I use a standard frying pan and three eggs per omelette. The kids share and I have one to myself (well I have done a lot of gardening!).

  
Ingredients per omelette

  • eggs, three
  • olive oil, 1tbsp (or large knob of butter)

Filling – any of the following:

  • ham, slice of
  • grated Cheddar, small handful
  • Feta cheese, cubed
  • sundried tomatoes, 3 finely sliced 
  • Chorizo, small cubes

Method

Heat the oil in the pan over a medium heat. Crack the eggs into a basin and whisk with a fork. Add a little salt and pepper. 

Pour the eggs into the pan and tip the pan around to spread the mixture. As it starts to set, loosen it around the edges with a spatula. 

  

When it is just set, flip it over with a fish slice. Place whatever filling you want on one half of the omelette. When the bottom has had time to go golden, fold the omelette in half, and slide out of the pan and onto a plate.

  

Watch this space for more speedy suppers in the future…..

  
http://www.theguardian.com/lifeandstyle/2012/jan/01/nigel-slater-classic-omelette-arnold-bennett

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