Learn how to make a really good omelete
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Grated Zucchini & Goat Cheese Omelette
I need an omlette pan for this I feel.
Ok pan purchased and first attempt made. I think I didn't stir/agitate it quickly enough after the initial pause because I was forced to leave it on too long to ensure the top started thickening and by then the outside was done a tad too much.
Tried it again this evening. This time much less heat and I made sure I didn't delay too much before forking the just-cooked edges into the middle. It tasted much, much better than my first attempt. It also looked much nearer Raymond's omelette. I still think there is room for improvement, maybe leaving it in just a tiny bit longer to make it slighty less goey - but the goeyness must be kept to soem extent. I think this can be refined with time. I've ticked this goal as achieved because I would have been happy to serve the omelette to a guest.