If you’re sick and tired of cereal and toast and want a tasty hot breakfast then an omelette is a great way to go.
We love filling an omelette with lots of fillings and lashings of cheese.
But, they often end in disaster.
Your gorgeous omelette is ready to flip and… well, they turn into scrambled egg.
Luckily, celeb chef Jamie Oliver has shared his tricks to making the perfect omelette on his Facebook page.
Jamie said: “The folded omelette is the classic omelette where you fold it over or bring the two sides into the middle."
What's your favourite cooking hack? Tell us about it in the comments section below…
In Jamie’s clip he chooses to fill his omelette with sliced mixed mushrooms, but you can choose whatever you prefer.
The chef fries off his mushrooms in oil to “release the moisture” before removing them from the pan and wiping it out with kitchen roll.
Then he takes it off the heat – that's important so that the pan isn't too hot!
Here’s where the magic happens.
He adds a pinch of salt and beats three eggs with a fork.
Jamie adds some olive oil to the pan, puts it back on the hob at a medium/low heat and pours in the eggs.
He explained: “Use a spoon to lightly move this [the egg mix] around.
“I don’t want to overcook this, just move it around delicately."
The chef tips the pan around a little to let the uncooked egg fill in the gaps.
Jamie continued: “There’s a point where you start moving it and the egg not-so-much fills it.
“At that point, is where we go in with some gorgeous cheese.”
Grate your cheese of choice over the egg mix – he recommends cheddar or red Leicester.
Jamie adds a pinch of pepper and adds the cooked mushrooms to one half of the omelette.
Then he takes the pan off the heat.
The chef explained: “The thing is guys, eggs cook at such a low temperature that if it’s [fully] cooked in the pan it’s going to be overcooked on the plate.
“So, you need to scale back your aim when cooking, you just slightly undercook it and then by the time you get it on the plate it’ll be perfect.”
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Jamie takes the pan and pours the omelette – as yet unfolded – onto the plate.
He added: “As it gets onto the lip [of the pan] we just fold it in half.”
So you don’t fold it in the pan!
You don’t need to do any complicated flipping, just pour it out and nudge the other half over the top.
If you’re struggling, get it on the plate and use a fork to flip one side over the other.
Jamie gave one final top tip.
He said: “The key for me is not overcooking the egg, you don’t want colour!”
So make sure your egg is just under where you want it to be when you take it off the heat.
It should be yellow, not brown!
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