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  • Jun 5th 2015
  • 0 comment

Are you ready to ditch dining out in favour of a better breakfast at home? Now you can cancel those weekend brunch reservations and impress your guests with a few simple tips and tricks for making the perfect omelette in your kitchen.

A quality non-stick pan will ensure extra-fluffy eggs without any sticking. But before you fire up the stovetop, it's important to line up your favourite fillings, which can be freshly sliced, diced and shredded in your Food Processor.

Shredded cheese

Cheese is a favourite when it comes to omelette fillings. But it’s time to skip the store-bought shredded cheese and ditch the box grater by making the most of the shredding blade on your Food Processor. Simply snap on the blade and then let the machine work its magic to shred whole blocks of cheese in seconds. Purchasing block cheese rather than the pre-shredded variety will also save cost.

Omelette ingredients

Once you’ve gathered your fillings, it’s time to whisk together the eggs. A standard omelette contains three large eggs, which you’ll want to whisk together with 1 to 2 tablespoons of water or milk, plus a dash of salt and pepper. It’s important to thoroughly whisk the eggs, as aerating them ensures a lighter, fluffier omelette.

With all of your ingredients at the ready, it’s time to start cooking by placing your pan over medium heat. Although the non-stick surface safeguards against the eggs sticking to the pan, it is best to still add about 2 teaspoons of unsalted butter to guarantee a slick surface and to add a touch of buttery flavour to the eggs.

Once the butter has melted, add your whisked eggs, and using a rubber spatula, lift and scoop the uncooked egg underneath the center of the omelette as it begins to cook. Smooth out the top with a spatula so that the eggs set in an even, flat layer as they cook.

Omelette fillings

Once the eggs are almost fully cooked, it’s time to add your assorted fillings. Place the fillings, such as chopped veggies, diced meats and shredded cheese, in the center of the omelette, leaving ample room on each side.

Omelette fold

A classic, three-fold French-style omelette does not have any golden brown colour on the exterior. So if traditional French is your goal, you’ll want to aim to flip one side of the omelette over the fillings while the exterior is still pale yellow but cooked through.

Once you’ve flipped one side over, flip the omelette over one more time (as if you were folding a letter into three parts) and slide it out of the pan and onto a plate.

Omelette served

You can then garnish with any extra fillings and a few cracks of fresh black pepper. Grab the toast and a few ripe strawberries from the fridge and you’ll be brunching like the best of them!

View our step by step recipe for a beautiful Fluffy Omelette made with your Stand Mixer.