Shell Leonard, mad yolk that she is, shares her student-proof omelette recipes with us. Break an egg, lads!

Omelette 

This is one of the cheapest, yummiest recipes I have. Omelettes are versatile, nutritious and filling, the kind of thing that works well with literally anything left hanging around in the fridge.

Ingredients 

– 2-3 eggs.

– Half an egg shell full of water.

– *Optional: Good cooking oil (eg. Rapeseed).

This is your basic omelette formula. The water provides a “puffing” effect, making the omelette more filling.

Fillings 

– The Classic: This involves variations of Ham, tomato, onion and cheese.

– The Spanish: Any ingredients, plus some cold potatoes

– The Fancy Pants: Bacon/Rashers (pre-cooked and chopped) with Brie.

– The King: Smoked Salmon and cream cheese.

– The Vegetarian: Tomato and basil/pesto.

Process 

Whisk the egg and water together with a fork or whisk until combined. Add the fillings chopped to your liking (I dice mine so I can get a bite of everything in one go).

Preheat your pan (the cheaper the pan, the more oil you need, but never more than the size of a pair of two euro coins! Meanwhile, preheat the grill to the highest temperature.

Fry the omelette until the top is almost cooked, and then place under the grill until golden brown. This is what fluffs the omelette up.

Serving Suggestions 

Omelettes go exceptionally well with potato (chips, waffles etc.), bread, or a light salad.

Bon Appètit!