Once you get past the aesthetics, it’s genius.
Omelettes. Deliciously egg-y, but for those of us who haven’t quite mastered how to make them, often result in a sad version of scrambled eggs.
Now, there’s a brilliant omelette hack that saves time/effort/energy/your kitchen, and it simply involves a snap-lock bag and a pot of boiling water.
Sure, it’s not the most conventionally “beautiful” result, but an omelette is an omelette right?
You’re welcome.
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Oh no, that's not an omelet! (their spelling) More like scrambled eggs.
My way is:
Beat 2-3 organic free-range eggs ideally from a farmer's market! with a fork in a bowl
Note: don't over-beat it, or use a whisk like my sister - she kills the egg flat.
Pour into an oiled pan, let it set a little, then add - not too many- thinly-sliced, not chunky, toppings.
Think of authentic Italian pizza and do not overload - remember: quality over quantity - fresh herbs are lovely. Do not add cheese just yet.
Put pan under the pre-heated grill for a minute or so, remove when ALMOST cooked, then remove and add cheese.
Grill for about another 45 to 90 seconds. Voila, amazing fluffy omelette. Serve folded in half. Om nom!
Okay maybe slightly off topic but why is American Cheese orange?