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Omelette

Stuffed Thai omelette

Stuffed Thai omelette

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.

Noodle-stuffed Thai omelettes

Noodle-stuffed Thai omelettes

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour (cornstarch) to give them a slightly firmer texture, suitable for folding around a tasty filling of stir–fried rice noodles and colourful pan–fried fresh vegetables.

Apple-berry souffl omelette

Apple-berry soufflé omelette

This light, sweet omelette should be cooked just before serving, but can be prepared up to the end of step 2 an hour ahead. It's a simple yet delectable pudding to make in late summer and early autumn that makes the most of seasonal fruit.

Mushroom and herb omelette

Mushroom and herb omelette

An omelette is the ultimate impromptu meal, prepared quickly and easily from a few simple ingredients. Here the classic French fines herbes version, with fresh chervil, chives and tarragon, is made even better by filling it with garlicky mushrooms.

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Spinach and potato frittata

Spinach and potato frittata

This flat omelette makes a delicious vegetarian main course, and can be eaten hot or at room temperature. It is a versatile recipe, as almost anything can be added to it – a handy way of using up leftovers. Serve with toasted ciabatta bread and sliced tomatoes and/or a mixed green salad.

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