Our Favourite Fluffy Omelettes

This tried and tested recipe is one of our absolute faves, made extra special with the golden yolks of our organic eggs. We serve ours with a side of homemade chips, yum.

Ingredients

4 organic eggs, separated

4 oz small mushrooms sliced thinly

2 rashers Devon streaky bacon, chopped small

2 cherry tomatoes sliced very thinly

1 handful mixed herbs

1 tbsp corn oil

2 oz farmhouse butter

3 oz local cheese, grated

 

Top tips for the perfect omelette…

You need a good high grill.

Use corn oil and not olive oil, it’s lighter.

Separate the egg yolks and whites early, and keep them at room temperature. Season the whites with salt, pepper and herbs.

Slice the tomatoes very thinly and don’t use too many as it will make the mixture heavy, preventing it from rising.

How to make

Heat the oil and butter in a frying pan. Then add the mushrooms and bacon to sauté until they’re soft and slightly brown. Set aside on a warm plate.

Keep the frying pan warm while you whisk the egg whites until stiff, and fold in the yolks. Add them to the pan and brown the bottom of the omelette.

Add the tomatoes, mushrooms and bacon to the top of the omelette, and slowly combine it into the mixture.

Spread the grated cheese on top and place under the grill until the omelette has risen and browned.

Serve immediately on warm plates.

 

Order your fresh ingredients from our Spring Family Support Box.

Don’t forget to add some Devon streaky bacon, local cheese and Maryland farmhouse butter to your order.