Omelettes are a good basic dish to know how to make. There’s a lot of options in the filling, but I’ll be giving recipes for a basic cheese omelette and for a caramelized onion and tomatoes omelette. There are a couple things that are important for making a successful omelette. The first thing is the right kind of pan. Having a nonstick pan with shallow edges really helps to get the perfect fold to the omelette. I’ve found that sliding the omelette off the pan, instead of lifting it helps keep it’s shape, but even if you don’t get the perfect shape and it crumbles to bits it won’t effect the flavor. The second important factor is not using too much eggs. Having a thinner omelette will help it not overcook and become rubbery. If you want more omelette, I’d recommend just making a few of them, instead of making them thicker.

I use only whisked eggs for the “batter” of the omelette, but you can add a bit of milk if you want to ensure a smoother texture. For the cheese omelette I used cheddar, but you can use any cheese you prefer that melts well. I don’t season the cheese omelette at all, because the cheese I use is very powerful and savory to begin with. The caramelized onion omelette can be rather sweet depending on the tomatoes. Adding a little bit of vinegar helps even out the flavor, but isn’t completely necessary.

Cheese omelette

• 2-3 eggs, whisked
• 1.5-2 dl of good quality cheese

1. Grate the cheese with a fine grater.
2. lightly grease a shallow pan. On medium-low heat, add in the whisked eggs. Allow to cook until the eggs are almost completely set, and then sprinkle the cheese evenly onto the omelette. Using a spatula, flip half of the omelette on top of the other half. Slide off the pan to serve.

Red onion and tomato omelette

• 2-3 eggs
• 2 small tomatoes
• 2 small red onions
• 1 tsp red wine vinegar
• butter

1. Slice the onion and sautee with small amount of butter. Once the onion is translucent and starts to brown, lower the heat, and continue frying for 10-15 minutes.
2. Dice the tomato, then add it into the pan with a teaspoon of red wine vinegar. Turn the heat to medium-high and fry until the tomato softens. Season with salt and pepper, you can also add a little bit of chili if you enjoy spice. Take off the heat
3. lightly grease a shallow pan. On medium-low heat, add in the whisked eggs. Allow to cook until the eggs are almost completely set, and then add tomato sauce onto one half of the omelette. Using a spatula, flip the other half on top of the tomato half. Slide the omelette off the pan to serve.