Recipe: The Perfect Classic Omelette using Le Creuset
| DIFFICULTY Easy | PREP TIME 5 minutes | COOK TIME 5 minutes | SERVES 1 |
Cook up the perfect breakfast eggs with this classic but delicious omelette recipe using a Le Creuset Frying Pan!
INGREDIENTS
- 3 free-range eggs
- Sea salt and pepper, to season
- Olive oil
TOPPINGS (OPTIONAL)
- 3 baby Bocconcini balls (small mozzarella cheese balls)
- Sundried tomatoes
- Fresh basil
METHOD
- In a bowl, beat the eggs and add salt and pepper to taste.
- Heat a Le Creuset 24cm Toughened Non-Stick Shallow Frying Pan over medium heat with a drizzle of olive oil, before wiping out the excess oil with kitchen paper. Once the pan is warm, add the egg mixture.
- The egg should immediately start to set in the base of the pan. Using a spatula, drag the edges of the raw omelette towards the centre of the pan and repeat in random spots to create folds in the omelette base.
- At this point, turn off the heat and allow the residual heat to finish the cooking. Fold the omelette in half, and using a spatula, serve immediately, topped with torn Bocconcini, sundried tomatoes, and fresh basil.