Best Aussie Omelet Recipes

CABBAGE OMELETTE WITH SAUCE, VERY QUICK

Steps:

• Quantities depend on how many you are feeding.
• In a little butter, fry the following until limp.
• Finely shredded cabbage;finely sliced onions; thin strips of carrot.
• Take out and keep warm.
• Beat two eggs with a crushed chicken cube and a dash of soy sauce.
• In a small pot combine one cup of water, a chicken cube, dash soy sauce, a heaped teaspoon cornflour, salt and pepper, and bring to the boil while stirring.
• Let simmer 2 minutes.
• Pour omelette mixture into greased hot frypan, sprinkle over cabbage mixture, cover and cook over low heat till done.
• Fold over and serve on warm plates, pour over sauce.
• OPTIONAL; Add a little garlic, capsicum, or bacon to the veg.
• Sprinkle a little cheese over the filling and finish under the grill.

PUFFED CHEESE OMELET

Steps:

• Combine the mascarpone, chives and garlic, rosemary and sage (if including) and set aside.
• Place the egg yolks, cream, salt and pepper in a bowl and whisk until they are combined.
• In a separate bowl, whisk the egg whites until they form stiff peaks then gently fold through the egg yolk mixture.
• Heat the butter in a 20cm/8 inch non-stick pan over a medium heat; pour the egg mixture into the pan and cook for 5 minutes; sprinkle with the parmesan and cheddar; spread the mascarpone mixture onto one side of the omelet and carefully fold over to enclose the filling; cook for a further 1-2 minutes; sprinkle with parmesan and serve.

TOMATO AND MUSHROOM OMELETTE

Steps:

• Whisk eggs in a bowl and stir in potato, cheese and chives.
• Pour mixture into a small frypan (preferably with a lid) that has been lightly sprayed with cooking oil.
• Evenly spread tomato and mushroom pieces over the top and season generously with black pepper.
• Cook over low-medium heat for 10-15 minutes until egg has set. You can set under a grill but I find this isn't necessary at a fairly low temperature especially if you cover the frypan during cooking.

SPINACH, TOMATO AND RICOTTA OMELETTE

Steps:

• Heat half of the oil in a medium non-stick frying pan over a medium heat and add the zucchini to the pan and cook, stirring often, for 2 minutes or until the zucchini softens.
• Transfer the zucchini to a medium bowl and add the spinach and tomatoes and to to combine and set aside and cover to keep warm.
• Wipe the pan with paper towel to clean and then heat the remaining oil in the pan on medium.
• Put the eggs in a small bowl and season with pepper and whisk to combine and pour into a jug and add half the egg mixture to the pan, then swirl to coat base of pan and cook for 3 to 4 minutes or until the omelette is almost set.
• Use a flat bladed knife to carefully slide around the edge of the omelette to loosen.
• Spoon half the zucchini mixture over one half of the omelette and sprinkle with half of the ricotta and then flip over the uncovered half of the omelette to cover filling and slide the omelette onto a plate and cover loosely with foil to keep warm.
• Repeat with remaining egg, zucchini mixture and ricotta to make a second omelette.
• Sprinkle the omelettes with pepper to serve and accompany with the sourdough toasted.