There are so many rules and ways of making a good omelet. Most of these methods in my opinion, come down to a personal preference. For me, I like soft runny scrambled eggs over well-cooked bhurji style, and a soft omelet that has not browned too much.
For me, this below method is the best way to make an omelet – it is soft, delicate, easy to make. The filling is the star here – pumpkin with fresh sage, some garlic and some delicious manchego cheese. The secret to a good cooked fulling is to shred/grate the raw pumpkin – helping it took cook with ease, wuicker, with less fat required and it picks up the other flavours even better. When I got my hands on some fresh sage – I had to make this asap. Another secret for the best tasting pumpkin – a pinch of cinnamon!
The Recipe
Serves
Ingredients
- 2 eggs
- ½ tbsp cold water
- salt and pepper to taste
- 1 tbsp butter
- 2-3 sage leaves
- a few shavings of your preferred cheese (manchego, parmesan, grana Padano)
- Filling:
- ½ cup shredded pumpkin
- 2 tsp butter
- ½ tsp minced garlic
- ½ tsp salt
- 3-4 sage leaves, chopped
- pinch of cinnamon
Instructions
- Filling:
- In a small sauté pan melt the butter and add the garlic to cook until golden
- Then add the pumpkin, salt, sage and cinnamon and cook for 10 minutes or so until pumpkin is softened and fragrant
- Set aside
- Omelet
- Take a small omelet pan and place 1 tbsp butter in it – with the heat off
- In a small bowl, crack the two eggs and add cold water and whisk well
- Then turn on the heat spread the butter quickly
- Once the butter has coated the pan, immediately pour the eggs into the pan and spread it out
- Allow it set, checking the edges with a spatula – then sprinkle the salt and pepper on top
- Once the eggs are 70% set, place the filling in the center in a line, topping with cheese
- Gently fold over one side of the omelet over it, and then fasten with the other side – use two spatulas if you need the help
- Gently roll the omelet down with the joint side facing down to cook for a few more seconds
- Gently transfer the omelet into serving plate
- In the same pan add some more butter and fry the sage leaves until crispy and put it on top of the omelet
- Serve this omelet with a side salad
