DISH RESEARCH · Main dish
Omelette
Jamie Oliver’s basic omelette beats eggs with sea salt and black pepper, spreads them in bubbling unsalted butter, and folds the omelette as its underside turns golden. Grated Cheddar is optional.
About Omelette
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Jamie Oliver’s basic omelette uses eggs and unsalted butter, with optional grated Cheddar. Sea salt and black pepper are added while beating the eggs, and the finished omelette is folded in half.
The eggs are beaten with a fork. Butter melts and bubbles in a small frying pan over low heat before the eggs are added and spread evenly by moving the pan.
As the eggs firm, the optional Cheddar is sprinkled over the top. Cheese is an addition to the basic egg-and-butter version rather than a required filling.
A spatula loosens the edges before the omelette is folded. When the underside starts to turn golden brown, it is removed from the heat and slid onto a plate.
Oliver also gives separate tomato-and-basil and mushroom variations. Those vegetables are fried in butter and oil before the eggs are added, then finished using the basic folding method.
Ingredients in Omelette
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Buttercooking medium
- Saltseasoning
- Black Pepperseasoning
- Eggbase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.