Omelette with crispy edges

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00:10

Omelette with mushrooms, bacon, and spring onions.

This omelette has lots of flavour, partly due to the filling, but also because it is cooked at a high temperature. Which gives edges that turns a bit crispy and tasty, without making the omelette dry

Ingredients

The Filling

2 pcs. Mushroom

1 pcs. Sliced bacon

1 pcs. Spring onions

1 tbsp. Oil, for frying for frying

as needed Salt

The Omelette

2 pcs. Eggs

0.25 tsp. Salt

20 gram Butter for frying

Steps

1
Prepare the filling

Clean the mushrooms. Cut them into slices and then into sticks. Cut the bacon into strips. Cut spring onions into thin slices.

Heat the pan to 200 °C and add the oil. Then add the mushrooms, bacon and spring onions to the pan and fry until golden. Season with a little salt if necessary.

When the filling is ready, pour it onto a plate and set it aside.

2
Cook the omelette

While the filling is cooking, make the egg mixture.

Crack the eggs into a bowl, add salt and beat until smooth.

Heat the pan to 200 ºC and add the butter.

Pour the egg mixture into the pan. Cook the omelette needs to cook for 1½ minutes before folding. But after the 1-minute mark, sprinkle the filling over the omelette. The filling needs to be added before the eggs are completely set.

After 1½ minutes, fold the omelette in half. Then fry the omelette for ½ minute on each side. If necessary, add a little extra butter to the pan at the very end to ensure crispy edges.

Notes

If you are using a 24 cm pan, you will need 2 eggs and 2 mushrooms for the omelette. If you use a 28 cm pan, use 3 eggs and 3 mushrooms.

If you are making more than 1 omelette, it is best to either fry in oil or wash the pan between each omelette. Otherwise, subsequent omelettes will have a slightly burnt taste and appearance. This is due to the butter, from the prior omelettes, burning a little.

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