Using a few winning ingredients, this omelette is easy and quick to make and it works great as a basis for any omelette. Simply replace the toppings with any favourites of your own. The one we’ve made combines a range of fresh ingredients that makes it ideal for breakfast, Sunday brunch, or even as an evening snack.
Start by gathering all your ingredients, this makes the process much easier. Fry mushrooms and chorizo or bacon (whichever you prefer) and cut the cherry tomatoes, salad, and spring onions. This way you’ll have all your toppings ready to be thrown in there the very second your main star, the omelette, is done. To make the omelette, crack the eggs in a bowl and add water, salt and pepper. Whisk the eggs until they turn a pale yellow colour. About 25-35 whisks should do the trick. Heat your frying pan on medium heat and melt the butter. When the butter is sort of bubbly, add about a quarter of your batter. This will make the first of four omelettes. When most of the batter starts settling, move the hardened parts towards the middle, enabling the rest of the batter to get direct heat as well. Keep in mind it is important that you don’t overdo it, as you’re not going for scrambled eggs. When most of the batter starts to look good, you add the Jarlsberg® cheese and ham on the omelette and flip over. The omelette should be slightly golden on the fried side, and a little runny and soft in the middle. Finally, put the omelette on a plate and add your garnish. Lettuce and cold sides can already be on the plate. Add herbs and spring onions. Serve, eat and enjoy!