The phenomelette. Not an omelette. A phenomelette. The difference? It’s phenomenal.
As much as I wish this was a creation of my own, it’s not. It’s my housemate’s. I’m pleased to say how much more Harry cooks these days and what he’s willing to try. Gone are the days of a fortress of Domino’s boxes spilling out of his bedroom, these days he’s buying kale and basil plants. *takes a bow*
Anyway, the phenomelette was one of his firsts. It’s far better than a standard omelette and takes a certain skill to create. These days I’ll only make omelettes this way. You may have seen on Insta my obsession for beans & cheese omelettes has rapidly grown – seriously though, how are they not a thing – so I thought it was only right to show you how to make one of these beauties.
You’ll need your standard omelette ingredient which is basically eggs and your filling, plus a little salt and pepper to finish. No milk, no whisking, no faffing.
So without further ado, I give you the phenomlette. Prepare to be changed.
What you’ll need:
Splash of olive oil (I use Fry Light Spray)
3 free range eggs
Half a can of beans
Handful of cheddar
Salt & pepper
- Start by heating a small splash of olive oil in a small-medium frying pan. The larger you get, the thinner you’ll omelette will be, and these guys are better thick. I tend to use FryLight olive oil spray to stop my food from swimming in oil.
- Next crack your three eggs straight into the hot pan. Shake the pan so they spread across the entire circumference.
- Next take a plastic flat spatula (not mental otherwise you’ll scratch the pan), and mush the egg yolks until they break. Shake the pan with the handle so the yolks are spread across the whole pan. Prod with the spatula if it needs a little help, but do not scrape.
- Leave to fry for a good 10 minutes or until the egg is fully cooked and the otherwise starts to brown. Use the spatula to gently ease the edges of the omelette away from the sides of the pan.
- In the meantime, heat the beans on the hob or in the microwave until hot.
- Sprinkle grated cheddar across the omelette, and add the hot beans to one side.
- Finally add more cheese, then flip and finish with a little salt and pepper. Phenomelette perfection.
UGHHHH. Cheese. That is all.