Omelette Whirls

This is basically a thin omelette rolled up tightly. They are best made one day in advance and chilled before slicing. If you have fresh herbs handy use them up, but don’t use dried as the flavours are too strong.

By Caroline Marson

Cookery advisor All recipes by Caroline Marson

Ingredients

Prep time: 10 min
Cook time: 10min

Makes 24

a little olive oil
8 eggs
Eggs

Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
Fresh Herbs

Herbs

Ideal for seasoning pastas.

To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.

such as parsley, tarragon, coriander or basil (optional)
Salt

Salt

Consider tablesalt, sea salt or crystals.

Sea salt’s pronounced and salty flavour means less is required to season food.
Ground black pepper
Black peppercorns

Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.
- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar

Instructions

Make the omelettes one at a time. Mix one egg in a bowl, beat with a fork, add seasoning and herbs (if using).
Heat the oil in pan about 15cm in diameter. Add the egg and tilt the pan so the egg covers the whole base of the pan, cook for about 45 seconds, then remove the omelette while the top’s still soft.
Arrange the chosen fillings (see below) over 2/3 of the omelette and roll up tight, starting from the filling end and ending at the empty omelette end to create a long barrel. Wrap tightly in cling film and chill in the fridge overnight. This will ensure the filling stays tightly within the omelette.
To serve: unwrap the parcels and using a sharp knife, cut the rolled omelette into 3 cm barrels. Arrange on a serving plate.

Suggested Fillings