I have to start by pointing out that I am an omelette-fanatic. I consider them the best way to start my day. They are extremely easy and cheap to make, versatile and absolutely delicious. They can also be a part of a healthy life style. I have been ''on-and-off'' a low-carb Keto diet for a long time, so omelettes have been the perfect way for me to start my day in a healthy, nutritious and tasty way. It can provide you with just the right amount of protein, healthy fats and with the right additional ingredients, some carbs too. I have tried most types of omelettes out there and I continue to experiment frequently. Since I write quite often about the benefits of Keto-diets, I have decided to also include in my blog a few recipes. In this series, I will be presenting you various different types of omelettes that I like, instructions on how to make them and finally my review for each one individually. If you would like to give me your omelette recipe, please do so in the comments and I will gladly give it a try!

THE FRENCH OMELETTE

You will need:

• 2 fresh eggs
• 20g (0.7oz) Butter
• 20g (0.7oz) Grated Parmesan cheese
• Salt & Pepper to taste
• Tiny Whisk
• Non-stick pan
• Spatula

When it comes to equipment, the non-stick pan and the spatula are extremely important. A good quality silicon spatula is a MUST have for everybody's kitchen.

1. Whisk the egg well

In order to ensure a smooth, yellow, shiny omelette at the end, you need to whisk the eggs extremely well. Make sure to do so until the mixture is runny and the egg white has mixed well with the yolk.

2. Melt your butter

Using medium heat melt your butter entirely. It is important to keep the heat steady so that your butter will not burn. As soon as the butter has melted completely, move your pan around to cover the whole surface and move to the next step.

3. Add the egg and stir well with the spatula

This is where the 'tricky' part begins. The goal is to stir the egg mixture continuously until it starts to thicken up and set. This initial process is similar to the one used when making scrabbled eggs. Keep on stirring and using the spatula, move the egg mixture from the outside towards the inside to ensure uniform cooking. If you feel like you are losing control, either take the pan off the heat for a bit, or just use a lower temperature.

As your mixture starts to thicken up it will become more and more difficult for it to cover the whole surface of the pan. Once you see that happening and most of the 'liquid' egg is gone, spread your mixture evenly and turn the heat to low.

At this stage your egg mixture is not liquid anymore but instead a nice creamy mix that can just coat the pan.

4. Season with salt & pepper and add the parmezan

Season and spread the cheese evenly. After 2-3 minutes, try to slightly lift the edge of the omelette with the spatula. If you can lift it together, then you are ready to move to the folding stage.

5. Folding the omelette

Using your spatula slowly start folding the omelette as shown in the pics. For a 7 inch pan, it should take around 3 folds.

6. Serve and enjoy

VERDICT

This omelette is one of my favourites. Initially it may be hard to make, but once you master the technique, it can be easily done within 5-10 minutes, making it a perfect choice for a quick breakfast before work. The texture is absolutely AMAZING. The creamy, buttery interior can make your taste buds go crazy without being too overwhelming. Because of the folding process, the amount and type of ingredients you can add in it can be quite limited. But sometimes keeping things simple is the way to go.

Give it a try and let me know what you think!!!