Gruyere Omelette

At some stage in every cooking person’s life, they will experience the realisation that knowing how to cook is different from being able to follow a recipe. However the progression is a natural one. We rarely prepare a dish the same way twice and improvements can always be made. That said, a sweet-spot is sometimes found where things just work. We believe this is the case with our Gruyere and pepper omelette.

The speedy omelette is classic comfort food, so you may wonder why we have chosen ingredients that might have you travelling a little further than the corner-shop to get. Whilst Cheddar may suffice, only Gruyere will bubble into a savoury fondue, and whilst you could just use more seasoning, only nutmeg will tease out the harmony of egg and cheese. A vegetarian dish perfect for soothing an essay crisis, or as a quick inter-lecture lunch, it is always a welcoming face on our corridor.

Ingredients (to serve 1):

  • ½ a red onion
  • ½  a red pepper
  • 50-75g Gruyere cheese
  • 2 free-range eggs
  • Ground nutmeg
  • Oil/butter
  • Salt and pepper

1. Chop onion and pepper finely. Heat a little oil (or alternative) in a big, non-stick frying pan and gently cook them over a low heat, stirring regularly.

2. Meanwhile, beat together both eggs in separate bowl. Season generously with salt and pepper. Grate cheese.

3. Once the onions are soft and golden, turn the heat up to high and arrange the vegetables evenly in the pan.

4. Pour the egg mixture over the vegetables and then tip the pan so that the entire base is covered. Sprinkle a pinch of ground nutmeg over the top.

5. Let the egg set – this should take a minute or so. You’ll know it’s set when you are able to loosen the omelette by sliding a wooden or plastic spatula underneath the edges without it breaking.

6. Arrange the grated cheese on one half of the omelette. Carefully lift the other half and fold in two.

7. Slip onto a serving dish and enjoy!