Best Omelette
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 5 egg (s)
- 5 tablespoon flour
- Shot whipped cream
- 1 point bacon
- 1 small onion (s)
- 75 g cheese, rated, e.. Gouda, Chedder or other
- 1 tomato (s), diced
- 1 tablespoon parsley, for decorating
- Butter, for frying
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Dice the bacon strips and onions and fry them, set aside.
- Mix the eggs, flour and cream with the hand blender to a relatively liquid dough, season with a little salt.
- Heat the butter in 2 pans. Pour half of the egg mixture into the pans and let set over medium heat. Use a wooden spatula to keep lifting the sides of the omelette a little so that the liquid egg mixture runs from top to bottom. Otherwise it will only stagnate at the bottom and it will be too fluid at the top. Do not turn! If necessary, always add a little butter under the omelette so that it doesn`t burn.
- Now spread the cheese on top of the still viscous egg mixture so that it melts in the batter, then place the bacon, onion and tomato on one half of the omelette. Season with fresh pepper, close. Turn carefully with the help of e.g. wooden spatulas. Do the same with the second omelette.
- Arrange on plates and garnish with parsley.
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