Recipe

omelette

25 min • 2 to 4 servings •

Lionel King Lassman

Tomato and mushroom omelette on a white plate, with fresh ingredients including a tomato, mushrooms, and onions in the background.

My son, David, is an innovative cook. Maybe he got it all from me through his late grandmother.

Ready

This is a recipe for an easily prepared and quick omelette.

Set

Four eggs

one small onion

four – six mushrooms

three – four tomatoes

a smattering of milk or water

Salt

Pepper

Go!

Crack the eggs in a bowl and add milk or water, pepper and salt. Mix well.

Peel the mushrooms and pare.

Dice the onion.

Slice the tomatoes.

Place the onion in an oil heated pan and cook till soft. Add the mushrooms and then the tomatoes. Keep turning. Add salt and pepper to taste.

Place eggs and milk, well whisked in a separate oiled pan. Olive or vegetable oil according to preference – even, perhaps, butter.

As omelette begins to set add prepared vegetables. Turn omelette over vegetables as it begins to brown. When dry, or wet, according to your preference, turn out on to a warm plate and enjoy.

Recommendations

This recipe can be varied by separating the egg whites from the yolks and whisking them to a solid bulk into which the yolks can be added. I call this an air omelette.

eggs

Behind the Scenes

Catch Up on What’s Happening in Our Kitchen

Discover Stories