This recipe is kind of a combination of an omelette, a pancake and a quesadilla. It’s a really nice tasty snack and you can fill the omelettes with whatever cheese, meat, veg you have leftover in your fridge. It would also work really well with something like a smoked salmon, crème fraiche and spinach filling. This is a great brunch or tea-time treat.
Here’s how:
Omelettes
– 5 eggs
– 60 mls of milk
– 20g of chopped herbs – ( I used basil, parsley and chives)
– splash of vegetable oil
– salt and pepper
Filling
Filling is entirely up to you. I used cooked baby spinach, cheese and ham in this particular one, however you could use bacon and sausage and make a brekkie omelette or caviar and crème fraiche for a slightly posher brunch.
-To make the omelette, whisk together the egg, milk, herbs, salt and pepper. Heat the oil in a 22cm non-stick frying pan. Spread a small amount of the egg mixture onto the hot pan and spread evenly as if you are making pancakes. Cook on one side until set on the underside, then flip and cook for a few minutes more. Transfer to kitchen paper on a warm plate. You should be able to make about 4 omelettes from this mix.
To complete this dish, fill the pancakes with whatever mix you like. Fold in half and then in quarter. If you want to make these omelettes extra crispy, place under the grill for five minutes.
What worked:
Nice alternative to an omelette.
What didn’t work:
It does take a bit more time than an omelette.