Omelettes for breakfast are very popular over South-Africa. At all the establishments I have worked at during my Chef Career, omelettes were always one of the top selling items on the breakfast menu. It is a lovely food item to prepare, as you can be so creative with the fillings of the basic omelette. For more omelette ideas, try the breakfast herb omelette - simple, but tasty.
Whisk the eggs, milk, salt, and pepper in a medium bowl until evenly combined.
Heat the olive oil on medium heat, add the sliced mushrooms and thyme and cook for about 6-10 minutes until cooked.
Light your gas burner and turn the gas onto medium heat for a few minutes.This is important to make a lovely omelette, not too dark in colour when you fold it.
Spray the pan with spray and cook very well. From my experience it is best to use spray and cook - especially when folding and when you transform it at a later stage to the plate .
Add the egg mixture into the pan. Leave a bit to set, but not fully set.Loosen the edges with a spatula all around the pan and turn the egg mixture again to the edges. I like to use a spatula over here as it gives the omelette a good texture.
Let the omelette cook until set on a low heat, or for quicker results, pop the omelette pan in the oven to set faster.
Add the matured cheddar (leave a ¼ of the cheese portion to sprinkle on top), followed by the fried mushrooms (you can quickly heat this up again if it has cooled down in the mean time) Wait until the cheddar cheese has melted and fold gently over with a lifter. (Here I am also very specific on a lifter- some lifters are bad quality and others a dream to work with - those with the bend I prefer as they lift it up way better).
Add the portion matured Cheddar you left out for the top and sprinkle it over once folded.
Let it melt and serve with lovely thyme herb sprigs or micro herbs as garnish .
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