Easy To Cook Two-Egg Omelette
You don't have to be a master chef to whip up an omelette that will delight your tastebuds with Pace Farm’s simple two-egg omelette recipe.
Omelettes are one of the most versatile egg dishes and you don’t need to be a master chef to whip up a gourmet creation. Our simple two-egg omelette recipe is an excellent base for a tasty breakfast that the whole family will enjoy. Just a couple of eggs, a tablespoon of butter, and a pinch of salt and pepper is all you need to make a basic omelette that is light, fluffy and delicious.
Pace Farm’s selection of free range, barn, cage and organic eggs are perfect for cooking any type of omelette you could desire. Try experimenting with new ingredients to make a uniquely flavoursome breakfast. You could add cheese, tomato, shallots, olives, smoked salmon, chicken and countless other fillings. Once you’ve mastered our basic two-egg omelette recipe, the only limit is your imagination.
Two-Egg Omelette Recipe
Before you start cracking the eggs, make sure you have the right size frying pan. The goal when cooking omelettes is a thin, delicate skin with a soft, slightly runny interior. If you are cooking with a large pan then the egg mixture will spread out and become too thin which makes it tricky to flip. A small pan will make a thick omelette that may leave you with a runny, uncooked egg on the inside with a tough exterior. A medium pan (roughly 20cm) is perfect for cooking our two-egg recipe.
5mins
5mins
1
2 Pace Farm eggs
1 tablespoon (20g) butter
Salt and pepper
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Crack the eggs into a mixing bowl, season with salt and pepper, and beat the mixture with a fork or whisk until the white and yolk are combined.
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Heat the butter in a medium-sized pan over a medium heat. Swirl the melted butter around so it covers the entire base.
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Add the egg mixture and tilt and rotate the pan so it spreads evenly. Once the egg starts to firm up, use a spatula to push the cooked edges to the centre of the pan. Tilt the pan so the uncooked mixture can flow to the edge.
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Once the surface of the omelette looks almost set but still moist, slide the spatula under one side and fold it in half. If you are adding any fillings then do it before folding. Sprinkle them on one half and flip the unfilled side over it.
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Cook the egg for around another minute to let the bottom brown slightly. Cook it for less if you like the centre to be a little runny and longer if you want to make sure it is cooked through.
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Use the spatula to slide the omelette on to a plate and serve it immediately.
If you want to add fillings, make sure you have them chopped up and ready to go first. Omelettes cook very quickly so you won’t have time to prepare the fillings once the eggs have hit the pan. If you decide to use any meat fillings like chicken or ham then they must be cooked before going into the egg mixture. Finely chop the pieces so the omelette doesn’t tear when it is folded in half.
Stuck for ideas about which fillings to add to make an omelette that will delight your tastebuds? Try our recipes for mushroom omelettes, Spanish potato omelettes, and wok-tossed crab and mushroom omelettes.