What to add to your trolley:
- 4 large free-range eggs
- 2 tbsp milk or cream (optional for richness)
- Salt and freshly ground black pepper
- 1 tbsp Olive Oil or Butter
- Olive Oil and cracked black pepper for finishing
Filling Options:
- Smoked Salmon & Ricotta:
50 g smoked Salmon + 2 tbsp Ricotta + a few chopped Chives or Dill - Mushroom & Mozzarella:
½ cup mixed Mushrooms (brown, button, or oyster), sliced + ¼ cup Mozzarella, shredded - Cottage Cheese & Herbs:
2 tbsp Cottage Cheese + 1 tbsp chopped Herbs (parsley, basil, or chives) + cracked Pepper - Three-Cheese Melt:
¼ cup Feta + ¼ cup Mozzarella + 2 tbsp grated Parmesan or Regato
1. Prepare the Filling:
For mushrooms: Sauté in olive oil until golden and slightly crisp. Set aside.
For cheese and Salmon fillings: Mix lightly with herbs and season to taste.
2. Whisk the Eggs:
Separate yolks and whites. Beat yolks with milk, salt, and pepper. Whisk whites until soft peaks form and fold gently into yolk mix for an airy texture.
3. Cook the Omelet
Heat a non-stick pan with olive oil or butter on low-medium heat. Pour in the fluffy egg mixture and cook slowly until just set on the bottom. Add your chosen filling to one side, fold gently, cover for 1 – 2 minutes to steam through.
4. Serve:
Slide onto a warm plate, garnish with herbs and a drizzle of olive oil. Add toasted sourdough or a small side of greens.
A fluffy, golden omelet filled with either creamy Cheeses, smokey Salmon, or earthy Mushrooms — the perfect start to a wholesome day.
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