Have a crack at some of these omelette recipes to celebrate British Egg Week 4th-10th October!
Tropical Omelette
Serves 4
Ingredients
· 8 eggs
· ½ pint of double cream
· 50g brown sugar
· 1 pineapple ring
· 100g mango
· 1 kiwi
· 8 cherries
· Trickle of Cointreau
· 3 tbs of Extra Virgin Olive Oil
Method
· Beat the eggs with the brown sugar, Cointreau and double cream
· Heat the Extra Virgin Olive Oil in a non-stick frying pan
· Add the eggs, covering the bottom of the pan
· Allow to cook, loosening the edges as it cooks, once one side is cooked, turn over to cook the other side
· Whilst cooking, roughly chop all the fruit into cubes and mix together
· Turn out omelette onto a plate and fill with the fruit
· Fold in half, and half again to create the shape of a handkerchief
· Serve with custard or cream
Rolled Omelette with Prawns, Asparagus and Mushrooms
Serves 4
Ingredients
· 8 eggs
· ¼ pint of double cream
· 200g cooked prawns
· 200g mushrooms
· 200g asparagus
· 1 fresh red chilli (chopped)
· Bunch of coriander (chopped)
· Salt and pepper
· 5 tbsp Extra Virgin Olive Oil
Method
· Mix together mushrooms, asparagus, cooked prawns and chilli with two tablespoons of Extra Virgin Olive Oil and a pinch of salt and cook gently until heated through
· Beat the eggs, mix in the double cream and the chopped coriander and season with salt and pepper
· Heat the remaining Extra Virgin Olive Oil in a separate, non-stick frying pan
· Add the beaten eggs, covering the bottom of the frying pan. Move the eggs gently until almost cooked, add the mushrooms, asparagus, prawns mixture
· Roll the omelette in the pan and cook for a few more minutes
· Place the rolled omelette on a plate and open slowly
Rainbow Omelette
Serves 4
Ingredients
· 8 eggs
· 50g red pepper
· 50g green pepper
· 75g courgette
· 8 yellow cherry tomatoes
· Bunch of curly parsley
· Salt and pepper
· 5 tbs Extra Virgin Olive Oil
Method
· Dice the peppers and courgette (1cm square) and mix with salt and 2 tbs of Extra Virgin Olive Oil and sauté over a low heat
· Chop the cherry tomatoes into quarters
· Chop the parsley
· Beat eggs and season with salt and pepper
· Pour 3 tbs of Extra Virgin Olive Oil into a non-stock frying pan and heat
· When hot, add the eggs
· Ensure the omelette is almost cooked and add peppers and courgette, spread evenly over the surface of the omelette
· When the omelette is cooked, add a drop of Extra Virgin Olive Oil
· Serve whole, sprinkle with parsley and chopped cherry tomatoes and serve with toast