If you’re a fan of commercial ‘non-stick’ tefflon pans, by all means
go ahead, but I think it’s really worth the effort of investing the time
in seasoning a traditionally cast iron pan yourself (see instructions on
stonesoup). You’ll be guaranteed an omelette that comes free quite
readily every time, without having to worry about where the tefflon has
gone when it wears off the base of your pan.
Basil and ricotta is by far our favorite topping at the moment but feel free
to mix things up. A soft goat’s cheese can be lovely but if you’re up for
something more hearty, chorizo and cooked potato chunks could be just
the thing.
- 5 eggs
- 1 tablespoon butter
- handful, finely grated parmesan, optional
- 2 tablespoons ricotta
- 6 basil leaves, picked
Lightly whisk eggs and season. Heat your omelette pan over a
medium high heat until hot but not smoking. Add butter and allow to
melt and sizzle without browning then pour in your eggs. Stir quickly
to move the cooked part of the egg away from the heat for a couple
of minutes.
When the egg is mostly cooked, stop stirring and flatten the top with
a spoon and keep cooking for another minute or so until there is only
a little runny egg remaining on top. Remove from the heat. Scatter
over parmesan, if using, ricotta chunks and basil.
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