Omelette (basic recipe) Omelette with apricots in syrup and cream

omelette is a preparation of French origin, easy And rapid to be made, which involves the use of lightly beaten eggs and then cooked in a pan.

It differs from our classic omelette for its cooking method. omelette in fact it must be done brown on one side only and then folded back on itself when the surface is still very soft. In this way, the interior remains softer and folds up more easily.

This is the basic recipe to make an omelette and only includes eggs, a pinch of salt and grated cheese, absolutely optional. Simple in purity they are ideal for Breakfast in the morning or for the brunch Sunday.

Alternatively you can enjoy omelette stuffed with salty fillings such as cheese, vegetables and cured meats. Among the various possibilities we propose the Omelette with aromatic herbs or the one with mushrooms.

OTHER TASTY RECIPES: Omelette with radicchio, Omelette with banana, Omelette soufflé with Kirsch

Preparation time
5 min
Cooking time

10 min

How to prepare: Omelette (basic recipe)

Omelette preparation (basic recipe) - Phase 1

Omelette preparation (basic recipe) - Phase 1

To make omelettes, peel the eggs in a bowl. Add a pinch of salt, freshly ground pepper and Grana Padano if you like. Beat everything with a fork until combined.

Omelette preparation (basic recipe) - Phase 2

Omelette preparation (basic recipe) - Phase 2

In a pan, melt the butter. If you prefer to use clarified butter, here you will find the recipe to prepare it at home. When the butter has melted and the pan is hot, pour in the egg mixture. Let it cook until the bottom has sufficiently congealed, forming a slight crust, while the surface will still be soft. At this point, move the omelette to one side of the pan and with the help of a spatula fold it back on itself.

Omelette preparation (basic recipe) - Phase 3

Gently transfer omelette to plate. Serve immediately.