{"id":1417,"date":"2021-10-05T08:15:40","date_gmt":"2021-10-05T08:15:40","guid":{"rendered":"https:\/\/europfoods.es\/?p=1417"},"modified":"2021-10-22T07:11:20","modified_gmt":"2021-10-22T07:11:20","slug":"reinventing-the-classic-omelette","status":"publish","type":"post","link":"https:\/\/europfoods.es\/es\/reinventing-the-classic-omelette\/","title":{"rendered":"REINVENTING THE CLASSIC OMELETTE"},"content":{"rendered":"\n[et_pb_section fb_built=”1″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.11.1″ _module_preset=”default” text_text_color=”#000000″ global_colors_info=”{}”]

An omelette has been a menu classic for years. So simple, quick, and in most cases cheap to make. In fact, there\u2019s something quite magical about a good omelette – a few eggs, a pinch of salt and within minutes you have a light, fluffy and satisfying meal.<\/strong><\/p>\n

With so many new and exciting foods coming onto the scene, omelettes may have taken a slight backseat in your restaurant but the latest data from the US shows that omelettes are still in high demand – they grew by over +400% in the first half of 2021. This could have something to do with the \u2018<\/span>Tornado Tik Tok’<\/span><\/a>\u00a0food trend that came to the UK (from the US), during the first lockdown in 2020, which saw the sale of eggs jump by more than 20% in some supermarkets – if you haven\u2019t tried it yet, you better grab some chopsticks!<\/span><\/p>\n

The best thing about omelettes is how incredibly versatile they are, meaning you can feature them on your menu all day, just switch up the fillings. While a classic ham and cheese omelette is delicious, there are so many more ingredients we can use to jazz up our eggs. A great way to add flavour is with fresh herbs like parsley and chives, which can actually be mixed into the raw egg mixture before cooking. Another is cheese: think gruy\u00e8re, feta, goats cheese, taleggio, mozzarella, and blue cheese. You could even go Asian with kimchi, sesame seeds and a spicy sriracha mayo.<\/span><\/p>\n

Eggs are also a great way to use up leftover vegetables and potatoes. You\u2019ll be familiar with\u00a0<\/span>frittatas<\/span><\/a>\u00a0or tortillas, and while they\u2019re a slightly different method to making an omelette, at the end of the day it\u2019s just eggs and veg cooked slightly differently.<\/span><\/p>[\/et_pb_text][et_pb_text _builder_version=”4.11.1″ _module_preset=”default” text_text_color=”#000000″ header_2_text_color=”#000000″ global_colors_info=”{}”]

READY TO GET CRACKING?<\/span><\/span><\/h2>\n

Here\u2019s some all-day omelette ideas and top tips to get you started. And remember, you don\u2019t always have to fold your omelette, it can be flat too\u2026<\/span><\/p>[\/et_pb_text][et_pb_image src=”https:\/\/europfoods.es\/wp-content\/uploads\/2021\/10\/Feta-Inline-Banner.jpg” title_text=”Feta Inline Banner” _builder_version=”4.11.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.11.1″ _module_preset=”default” text_text_color=”#000000″ header_2_text_color=”#000000″ global_colors_info=”{}”]

3 egg omelette with finely sliced spring onions, filled with sliced avocado and feta.<\/span><\/p>[\/et_pb_text][et_pb_image src=”https:\/\/europfoods.es\/wp-content\/uploads\/2021\/10\/Pizza-Inline-Banner.jpg” title_text=”Pizza Inline Banner” _builder_version=”4.11.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.11.1″ _module_preset=”default” text_text_color=”#000000″ header_2_text_color=”#000000″ global_colors_info=”{}”]

Pizza omelette: 3 egg omelette base, topped with anything you like: chorizo, ham, pepperoni, peppers, tomato, mushrooms, and mozzarella \u2013 finish under the grill for a crispy top.<\/span><\/p>[\/et_pb_text][et_pb_image src=”https:\/\/europfoods.es\/wp-content\/uploads\/2021\/10\/Mushroom-Inline-Banner.jpg” title_text=”Mushroom Inline Banner” _builder_version=”4.11.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.11.1″ _module_preset=”default” text_text_color=”#000000″ header_2_text_color=”#000000″ global_colors_info=”{}”]

3 egg omelette filled with Mediterranean roasted vegetables: peppers, courgettes, red onion, mushrooms, olives.<\/span><\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/europfoods.es\/wp-content\/uploads\/2021\/10\/Asparagus-Tomato-Parsley-Inline-Banner.jpg” title_text=”Asparagus Tomato Parsley Inline Banner” _builder_version=”4.11.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.11.1″ _module_preset=”default” text_text_color=”#000000″ header_2_text_color=”#000000″ global_colors_info=”{}”]

3 egg omelette with asparagus and plum tomatoes \u2013 add smoked salmon on top just before serving (if you don\u2019t want to keep it veggie).<\/p>[\/et_pb_text][et_pb_image src=”https:\/\/europfoods.es\/wp-content\/uploads\/2021\/10\/Roasted-Veg-Inline-Banner-1.jpg” title_text=”Roasted Veg Inline Banner” _builder_version=”4.11.1″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” alt=”Roasted Vegetarian Omelette” sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.11.1″ _module_preset=”default” text_text_color=”#000000″ header_2_text_color=”#000000″ global_colors_info=”{}”]

3 egg omelette with mushrooms, saut\u00e9ed in fresh thyme and butter, with plum tomatoes and a soft cheese like feta, goats cheese or even taleggio and topped with finely chopped chives.<\/span><\/p>[\/et_pb_text][et_pb_image src=”https:\/\/europfoods.es\/wp-content\/uploads\/2021\/10\/Canalini-Inline-Banner.jpg” title_text=”Canalini Inline Banner” _builder_version=”4.11.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.11.1″ _module_preset=”default” text_text_color=”#000000″ header_2_text_color=”#000000″ global_colors_info=”{}”]

3 egg omelette filled with cannellini beans, tomato, basil, smoked paprika, salt and pepper \u2013 you can make this filling ahead of time.<\/span><\/p>[\/et_pb_text][et_pb_image src=”https:\/\/europfoods.es\/wp-content\/uploads\/2021\/10\/Meat-Frittata-Inline.jpg” title_text=”Meat Frittata Inline” _builder_version=”4.11.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.11.1″ _module_preset=”default” text_text_color=”#000000″ header_2_text_color=”#000000″ global_colors_info=”{}”]

8 egg frittata with sweet potato, a salty meat like chorizo, lardons or prosciutto, onion, fresh parsley, cheddar and feta.<\/p>\n

<\/div>\n

Top tips:<\/strong><\/p>\n

    \n
  • Make sure your omelette pan is the right size \u2013 8\/9inch.<\/li>\n
  • Make sure the pan is sizzling hot \u2013 the eggs should start cooking immediately.<\/li>\n
  • Make sure the pan is non-stock \u2013 you should only need a touch of butter or oil, or even none at all.<\/li>\n
  • If you\u2019re adding meat, remember it\u2019s quite salty so you\u2019ll need to adjust the seasoning in your eggs.<\/li>\n
  • Pinterest also has some great inspiring ideas<\/li>\n<\/ul>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

    An omelette has been a menu classic for years. So simple, quick, and in most cases cheap to make. In fact, there\u2019s something quite magical about a good omelette – a few eggs, a pinch of salt and within minutes you have a light, fluffy and satisfying meal. With so many new and exciting foods […]<\/p>\n","protected":false},"author":1,"featured_media":1429,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1080","footnotes":""},"categories":[1],"tags":[],"dipi_cpt_category":[],"class_list":["post-1417","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/europfoods.es\/es\/wp-json\/wp\/v2\/posts\/1417","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/europfoods.es\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/europfoods.es\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/europfoods.es\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/europfoods.es\/es\/wp-json\/wp\/v2\/comments?post=1417"}],"version-history":[{"count":6,"href":"https:\/\/europfoods.es\/es\/wp-json\/wp\/v2\/posts\/1417\/revisions"}],"predecessor-version":[{"id":1444,"href":"https:\/\/europfoods.es\/es\/wp-json\/wp\/v2\/posts\/1417\/revisions\/1444"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/europfoods.es\/es\/wp-json\/wp\/v2\/media\/1429"}],"wp:attachment":[{"href":"https:\/\/europfoods.es\/es\/wp-json\/wp\/v2\/media?parent=1417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/europfoods.es\/es\/wp-json\/wp\/v2\/categories?post=1417"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/europfoods.es\/es\/wp-json\/wp\/v2\/tags?post=1417"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/europfoods.es\/es\/wp-json\/wp\/v2\/dipi_cpt_category?post=1417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}