Restaurants›FIGO Brentwood›Omelette V Recipe

Omelette V Recipe

Inspired by FIGO Brentwood
Time20m
Serves1

cheese, vegetables, served with a slice of bread (Add ham +£2.50)

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Ingredients

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Omelette

To serve

Optional add-on (ham)

Method

Omelette

1

Prep vegetables and cheese

Finely dice the bell pepper and red onion. Slice the mushrooms and roughly chop the spinach and parsley. Grate the cheddar cheese if not pre-grated. If using ham, dice it into small pieces (about 1cm).

2

Beat eggs

Crack the 3 eggs into a bowl. Add 2 tablespoons of whole milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously until the mixture is homogeneous and slightly frothy (about 20–30 seconds).

3

Cook vegetables

Heat a non-stick frying pan over medium heat. Add 1 tablespoon butter and let it foam but not brown. Add the diced onion and bell pepper and sauté for 2 minutes until softened. Add the sliced mushrooms and cook for another 1–2 minutes until they release moisture. Add the chopped spinach and cook for 30 seconds until wilted. If using ham, add the diced ham now and warm through for 30–45 seconds. Season the vegetables lightly with a pinch of salt and pepper. Transfer the vegetables to a plate and reduce heat to medium-low.

4

Cook omelette base

Wipe the pan briefly with a paper towel if needed and return to medium-low heat. Add the remaining butter (if any left in pan skip adding) and swirl to coat. Pour the beaten egg mixture into the pan, tilting to evenly distribute. Let the eggs set at the edges for about 20–30 seconds.

5

Lift and fill

Using a spatula, gently lift the edges of the omelette to allow uncooked egg to flow underneath. Continue until the top is mostly set but still slightly glossy (about 1–2 minutes). Spoon the cooked vegetables (and ham if used) onto one half of the omelette, then sprinkle the grated cheddar cheese and chopped parsley evenly over the filling.

6

Fold and finish

Carefully fold the empty half of the omelette over the filling to form a half-moon. Let cook for another 30–60 seconds to melt the cheese. If you prefer a slightly firmer interior, cover the pan with a lid for 30 seconds. Slide the omelette onto a plate.

To serve

7

Toast or lightly grill the slice of bread. Butter it if desired. Place the toast alongside the omelette. Garnish the omelette with an extra sprinkle of chopped parsley and a grind of black pepper. Serve immediately.