omelette – My Whisk and I

Potato Omelette

January 18, 2024by Karen ClaassenLeave a Comment

45ml olive oil
200g ham, cubed
200g potato, cooked and cubed
50g mushrooms
15ml thyme leaves
5 eggs
100ml milk
1,2ml salt
2 handfuls of croutons
250ml grated cheddar cheese

Preheat your oven to 200℃.
Add the oil to an oven friendly frying pan set over medium-high heat.
Add the cubed ham, potato, mushrooms and thyme and stir-fry until the ingredients become golden on the edges.
Add the eggs, milk, salt and a few grindings of black pepper to a bowl and whisk together.
Turn the heat down to medium and pour the egg mixture into the pan.
Cook the omelette until it sets.
Sprinkle the croutons and cheese over and bake in the oven until cooked.
Serve with a fresh salad on sliced tomato.

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Soufflé Omelette

September 12, 2022September 11, 2022by Karen ClaassenLeave a Comment

3 eggs, separated
salt and pepper
15g + 15g parmesan, grated
a handful of chives, chopped
15g butter

Separate the eggs into two large mixing bowls.
Add a generous pinch of salt and a few grindings of pepper to the yolks. Whisk together and set aside.
Whisk the egg whites until firm, glossy peaks form.
Add half of the egg whites to the yolks and stir well until the whites are thoroughly combined and you have a looser consistency.
Mix in 15g of the parmesan as well as the chives.
Now add the remaining egg whites and gently fold the mixture together until well combined.
Place a frying pan over medium heat and add the butter. Allow to melt and bubble.
Pour the egg mixture into the pan and spread the mixture with a spatula. Smooth the surface as well.
Cover the pan with a lid and cook until the top is just set – about 2-3 minutes.
Remove the lid and scatter the remaining 15g of parmesan on top and cook for another minute.
Slice the omelette out of the pan onto a serving plate and fold the omelette over on itself.
Serve immediately.

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Baked Greek Omelette

July 19, 2022June 18, 2022by Karen ClaassenLeave a Comment

30ml + 15ml olive oil
250g leeks, cleaned and sliced
250g spinach, chopped
8 eggs, lightly beaten
45ml chopped mint leaves
45ml dill, chopped
180g feta cheese, crumbled
25g Kefalotiri/parmesan cheese

Preheat your oven to 160℃ and spray a 26cm x 11cm loaf tin with cooking spray.
Add the 30ml olive oil to a frying pan set over medium heat.
Add the leeks and cook for about 10 minutes.
Add the 15ml oil and the chopped spinach and cook for another 3 minutes or so, until wilted.
Spoon the spinach into a bowl and add the eggs, mint, dill, feta, Kefalotir/parmesan, 2,5ml salt and a few grindings of black pepper.
Spoon the mixture into the prepared loaf tin and bake for 45 minutes.
Slice the omelette and serve with fresh tomato.

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Green Shakshuka Omelette

February 16, 2022February 16, 2022by Karen ClaassenLeave a Comment

This is the perfect one-portion shakshuka, all wrapped up into one omelette!

4 eggs
125ml baby spinach
salt and pepper
a 10cm piece of chorizo sausage (per portion), cut into small cubes
250ml cherry tomato, halved
80ml feta cheese, cut into small cubes
15ml butter
vegetable oil

Add the eggs and baby spinach to a jug and blitz together with a stick blender.
Season with salt and pepper.
Melt 15ml butter and a splash of vegetable oil in a non-stick frying pan, set over medium-low heat.
Pour the egg mixture into the frying pan and cook until the edges of the omelette begin to set.
Push down onto the edges with a silicone spatula and gently push the edges towards the centre of the pan.
Tilt the pan so that the uncooked eggs move to the edges.
Repeat around the pan until the eggs are set but still soft.
Scatter the chorizo, tomato and feta in a line down the centre of the omelette and cook for one minute longer.
Slide the spatula underneath one side of the omelette and gently fold it over the filling. Repeat on the other side.
Now tilt the pan and gently nudge the omelette onto a plate.
The omelette is for one famished individual or two people, to share.