Ben Ballance

I just made an omelette and it was very tasty. Red peppers, onions, and cheddar cheese. I followed the recipe from the Serious Eats cookbook.

First you put a little butter in a non-stick skillet (ours is slowly losing its non-stickiness which is a concern). Once that has started to brown, you put in a quarter-cup each of chopped onions and red peppers and let those sizzle for five minutes or so – stirring frequently to stop them from burning. Then, once they’ve started to brown, take them out of the skillet and put them to one side in a bowl. Mix them in there with the grated cheddar.

I’ve forgotten to add the first step which is to crack and whisk the eggs (5) in a separate bowl, with salt and pepper, until they are foamy and them leave them to one side to warm up to room temperature.

Once the veggies are done, wipe out the skillet with a paper towel and turn the heat back on. Add another knob of butter and let that brown slightly. Then add the egg mixture into the skillet. As it cooks, with a silicon spatula, go around the edges while tilting the skillet so the egg mixture goes all around the sides. After a couple of minutes, the eggs should be close to being set. When they are, put the vegetable and cheese mix on one half of the egg surface and take the skillet off the heat. Then, cover, and let it sit for a minute or two until it reaches the consistency you want in your omlette. Once it’s ready, uncover the mixture side so you’re left with something resembling an omelette. I found this part tricky, so recommend grabbing an additional spatula to help.

We ate the omlette with a couple of rounds of buttered toast, but I suppose you could serve with a salad if you were so inclined.