In my second year of uni, I watched my friend Becky’s flatmate, Meryl, make an omelette for her tea.  I watched her, and thought – why the fuck haven’t I ever thought of making an omelette?  I cooked my dinner most nights –  Ragu jar sauce with tuna/’pie’ (campbells cream of mushroom soup + tuna + sweetcorn+ mash) or Bird’s Eye potato waffles, egg & beans.  But I started to branch out into Marcella Hazan tomato sauce, a verrrry basic stir fry.  But hey hey, a journey of a thousand miles starts with a simple step and all that.
So, omelettes.  A definite part of my Catholic meat-free-Friday tradition, my mum getting us to stand by the cooker, plate in hand, as she’d turn out 6 in a row.  Cheese omelette (slightly undercooked) oven chips and peas.  (Seriously.  Mum said the oven only needed to be at 220 degrees not 230.  So the chips were always soggy.)  Why this cheap, simple, vegetarian meal didn’t pop into my mind, I dunno, but I thank Meryl for being more couragous in the kitchen.
So, these egg whites.  Unless you’re a protein-junky, egg whites are the boring part of the egg.  Tasteless.  But so good at holding-air-in-things! So, whisk up your leftover egg-whites until they are nice and frothy and fold into  some beaten egg and you have a lovely, light omelette, all eggy and mild.  You can, if you are as greedy as me, break off chunks of omelette and lay them on a wedge of heavily buttered baguette.  Ahem.
Note: no more than 1 large egg-white per omelette otherwise things get a little crazy.

 

Souffle Omelette

Makes 1

Ingredients

1 large egg white
2 large eggs
Unsalted butter, for cooking
Salt & pepper
Fillings; snipped herbs, some cooked mushrooms, 30 odd grams of finely sliced ham…

Tools
Electric whisk/balloon whisk
Mixing bowl
Frying pan
Flipper

Time
5m prep
5+ mins cooking

Level
Medium

Method
Beat egg whites until frothy
Turn the heat on under the frying pan; quite hot
Add the butter – keep an eye on it, it should be hot and bubbling but do not allow it to burn; if you do, chuck it, wipe the pan clean and start again
In a seperate bowl, beat the 2 eggs until combined
Season
Take your large spoon and fold the egg whites in
Pour the mixture into the pan; they should sizzle
Push the sides of the egg mixture into the middle of the pan
You might want to flip the omelette, as it takes a little longer to cook than a regular, French omelette
Add the filling so it can heat through
Keep pushing the sides into the middle so that you are cooking the egg through as quickly as possible
Serve immediately

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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