Making an omelette is such a basic skill that many chefs test new line cooks by asking them to make one. Although most people think of omelettes as the cheese-filled breakfast standard, there are many types, including folded (or rolled), flat, savoury and sweet.
Asparagus, tomato and cheese omelette (pictured)
The filling for folded omelettes can be almost anything but the ingredients should be cut small enough to cook quickly in the heat of the mixture (or if using hard ingredients such as potatoes, cook them until tender before adding to the egg). If possible, use a well-seasoned French cast-iron pan. The size of the pan should be right for the number of eggs; if it is too large, the omelette will be too thin, and if it's too small, it won't cook evenly.
15 grams unsalted butter (or clarified butter to prevent browning)
3 large eggs, at room temperature
30ml cream
2-3 thin stalks of asparagus, cut into 1cm pieces
3-4 cherry tomatoes, diced
About 25 grams grated cheese such as cheddar, gruyere or Monterey Jack
Fine sea salt and freshly ground black pepper, to taste
Whisk the eggs and cream in a bowl. Place a 20cm-wide skillet over a medium-high flame, add the butter and let it melt then sizzle and foam. Tilt the pan to coat it evenly with the fat then add the egg. The mixture should start to set immediately. Use a rubber spatula to stir and lift the mixture, tilting the pan so the uncooked runny part flows under the cooked egg and comes into contact with the heat of the pan. When the egg is about 60 per cent cooked, sprinkle it evenly with salt and pepper then place the asparagus, tomato and cheese down the centre of the omelette. Cook without stirring until the surface is almost set (it should be shiny and a little runny in spots). Fold one third of the omelette towards the filling then shake the pan and tip out onto a plate so the omelette folds over itself. Use paper towels to shape into a long oval (this also blots up any excess fat). Serve immediately.
Omelette souffle with herbs
15 grams unsalted butter
3 large eggs, at room temperature
20ml cream
1 tsp each minced fresh parsley, chervil and chives (don't use Chinese chives)
4-6 leaves fresh tarragon, minced
About 15 grams finely grated parmesan, plus extra for sprinkling
Fine sea salt and freshly ground black pepper, to taste
Preheat the oven to 200 degrees Celsius. Separate the eggs, placing the yolks and whites in clean, dry bowls. Whisk the yolks with the cream, salt, pepper, herbs and 15 grams of parmesan. Whip the egg whites with a pinch of salt until they form medium peaks. Gently fold the whites into the yolks, trying to maintain volume.
Heat a 20cm skillet over a high heat. Add the butter and let it sizzle and foam then tilt the pan to coat it evenly. Add the egg and cook without stirring until the omelette sets underneath - when you shake the pan, it will slide around instead of sticking. Sprinkle more parmesan on the omelette then place in the oven and cook until it's puffed and light brown. Slide onto a plate and serve.
Variation: for a sweet souffle omelette, omit the herbs, cheese and pepper. Halve or quarter four to six strawberries depending on their size (or use whole fresh raspberries or blueberries). Whisk the yolks and whip the whites as before, adding 40 grams of granulated sugar to the whites, along with a pinch of salt. Fold the yolks and whites together carefully. Prepare the skillet with butter as before, add the egg and scatter the berries over the top (they'll sink to the bottom). Smooth the surface of the omelette and cook until it sets underneath. Sprinkle lightly with granulated sugar, place in an oven at 200 degrees and cook until the omelette is puffed and light brown. Slide onto a plate and serve.
Garlic shrimp frittata
50ml cooking oil
1 small red capsicum
2-3 garlic cloves, thinly sliced
300 grams cleaned fresh shrimp (peeled, topped and tailed)
Dried chilli flakes, to taste
20 grams unsalted butter
6 large eggs
250ml cream
Fine sea salt and freshly ground black pepper, to taste
A pinch of freshly grated nutmeg
Cut the shrimp into 1.5cm pieces. Remove the core and stem from the capsicum and cut into strips. Heat a skillet over a medium flame, add 15ml of cooking oil and saute the capsicum until tender then transfer to a plate. Pour 30ml of cooking oil into the skillet, place over a low-medium heat and cook the sliced garlic until golden brown. Use a slotted spoon to remove the garlic and drain on paper towels. Leave the oil in the skillet and place over a medium-high flame. When the oil is very hot, add the shrimp and chilli flakes. Stir until the shrimp turn pink then drain on paper towels. Whisk the eggs with cream and season with salt, pepper and nutmeg. Preheat the oven to 180 degrees.
Heat a 23cm skillet (about 2.5cm deep) over a medium-high flame and add the butter. Allow to foam then tilt the pan to coat it evenly. Pour the egg into the skillet then add the capsicum, sliced garlic and shrimp; stir to combine. Cook without stirring for one minute then place the skillet in the oven. Cook until brown, slightly puffy and set - it should still be a little soft in the centre. Can be served hot, warm or cool.
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