Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Egg, egg, egg: three adorable omelette variations for Mother's Day
From the classic French omelette to variations with cheese and herbs, ricotta and crispy bacon or even a cherry tomato vinaigrette. This popular breakfast dish makes an excellent addition to any brunch.
Cooking time: 6 minutes
Basic recipe: Classic French omelette
| Ingredients (1 servings) | ||
|---|---|---|
| 3 | Large eggs | |
| 30 | g | Butter, Room temperature (+ a little more for serving) |
| Sea salt flakes | ||
| Black pepper, freshly ground | ||
- Whisk the eggs in a bowl until well combined. Season with salt and pepper.
- Melt half of the butter in a medium, non-stick frying pan over a medium heat. As soon as the butter starts to foam, pour the eggs into the pan and stir quickly with a rubber spatula, swirling the pan gently. Then cook, stirring carefully, until the eggs begin to set slightly but are still runny on top, about 2 minutes.
- Lift one edge of the omelette to check that it is holding together - the underside of the omelette should not have taken on any color yet. Fold one third of the omelette upwards.
- Add 1 tablespoon of butter, continue to roll up the omelette and turn out seam-side down onto a plate.
Variant 1: Cheese- Omelette with Herbs
| Ingredients (1 servings) | ||
|---|---|---|
| 1 | Omelette recipe | |
| 2 | tablespoon(s) | Chives, fresh, chopped |
| 2 | tablespoon(s) | Parsley, fresh, chopped |
| 1 | teaspoon(s) | Thyme leaves, picked |
| 50 | g | Cheddar, Fontina, Gruyère or goat's cheese, grated |
| Salad to serve | ||
- For the omelette recipe, add half of the herbs to the beaten eggs. When the underside of the eggs is golden but the top is still moist, sprinkle over the remaining herbs and cheese, fold the omelette in half, arrange with the salad leaves and serve immediately.
Variant 2: Omelette with Ricotta and Crispy Bacon
| Ingredients (1 servings) | ||
|---|---|---|
| 1 | Omelette recipe | |
| 3 | slices | Bacon |
| 50 | g | Ricotta |
| 2 | teaspoon(s) | Chives, chopped |
| 2 | tablespoon(s) | Parmesan, grated |
- Fry the bacon in a dry, non-stick frying pan over a medium heat until crispy. Set aside.
- Mix the ricotta and chives. Sprinkle the Parmesan over the still moist omelette, add the ricotta and chives and cook for a further 2 minutes until the base of the omelette is golden and just firm. Fold the omelette over with a rubber spatula. Serve immediately with a portion of bacon.
Variant 3: Omelette with Cherry Tomato-Vinaigrette
| Ingredients (1 servings) | ||
|---|---|---|
| 1 | Omelette recipe | |
| 250 | g | Cherry tomatoes |
| 2 | tablespoon(s) | Olive oil |
| 1 | Small shallot, finely diced | |
| 1 | teaspoon(s) | Red wine vinegar |
| Salz und frisch gemahlener Pfeffer | ||
| Chives, finely chopped, to garnish | ||
- Halve the cherry tomatoes and heat a tablespoon of oil in a medium pan over a medium heat. Add the shallot and cook for about 4 minutes, stirring frequently, until soft.
- Add the tomatoes and cook, stirring occasionally, until they start to release juice, about 4 minutes. Add the vinegar and the remaining oil, season with salt and pepper and set aside.
- Drizzle the freshly prepared omelette with the vinaigrette and sprinkle with chives.
