THE CLASSIC BRITISH OMELETTE

The classic British omelette image

Provided by @MakeItYours

Number Of Ingredients 7

15g ( 1/2 oz) unsalted butter
3-4 large eggs
Salt and black pepper
200g (7oz) wild mushrooms, such as chanterelles, sliced and stir-fried in 15g ( 1/2 oz) butter, mixed with chopped parsley.
1 beef tomato, thinly sliced, with 1 tablespoon grated mature Cheddar cheese.
55g (2oz) smoked salmon and 1-2 tablespoons chopped chives (omit the salt).
55g (2oz) thinly sliced Wiltshire ham, with 1 tablespoon mature grated Cheddar cheese.

Steps:

Heat a 25cm (10in) omelette pan until just hot and add half the butter. Crack the eggs into a jug and beat very lightly with a fork. Prepare your chosen filling.
When the butter is on the point of changing colour, add salt and pepper to the eggs and pour half into the pan. Gently fork through the egg until it begins to set.
Leave for 5-10 seconds or until nearly set. Add half of your chosen filling. Using a spatula, fold one side into the centre, then tilt the pan and fold over other side. Slide onto a warmed plate and serve at once. Repeat with the remaining ingredients to make the second omelette.