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CORSICAN OMELETTE

Bear with me - as telephonists like to say - while I gush for a bit. This has to be the world's best omelette. I call it Corsican not because it stems from any in-depth research into, or indeed intimate knowledge of, the food of Corsica but because it is the adaptation, from memory, of the best thing I ate there on a holiday many years ago.

Think of this more as a lunch or supper dish, although I wouldn't turn it down at any time of day.

Recipe posted by Nigella

Ingredients

  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian
  • 3 eggs
  • Salt and pepper
  • 15g butter
  • Leaves from 3-4 good-sized sprigs fresh mint, shredded
  • Approx. 100g thick slice of a chevre log

Method

Serves: 1
  1. Beat the eggs and season with salt and pepper. Melt the butter in a frying pan approximately 25cm in diameter.
  2. When the butter has melted and is bubbling, throw in most of the shredded mint, saving some for sprinkling on top at the end. When it has sizzled in the butter and become vibrantly green, pour in the beaten eggs and tip the egg around the pan. Crumble the cheese over the omelette and cook, lifting the sides and swilling the pan around to let any runny egg cook in the heat underneath.
  3. When the top of the omelette looks nearly set but still gooey, fold into three lengthways - in other words, fold in two sides, leaving a strip of white-blobbed omelette facing up in a strip in the middle - and slide on to a plate. Sprinkle with the reserved mint and eat.
  4. Additional information - for vegetarians make sure the chevre is a brand that doesn't contain animal rennet.
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