Breakfast Omelette

When I stay at the Drayton Court Hotel in London, most times, it not all times I have the full English breakfast for my breakfast. It is excellent and delicious. One of the features of staying at this hotel is that, not only is breakfast included in the stay, but the hot food is cooked to order and brought to your table. This is a little thing that I like compared to dealing with the hot buffet at other hotels I stay at. They have an extensive and interesting hot food menu for breakfast, though as I said, I usually go with the cooked breakfast plate.

Deciding to have a change I ordered the spinach and mushroom omelette.

This was a homemade cooked omelette generously filled with spinach and mushroom. There was a ham and cheese option as well.

It was hot and tasty but needed a little more seasoning.

I wasn’t too sure about the large lettuce garnish; I don’t usually have salad for breakfast. 

Mushroom and Tomato Omelette

For my breakfast this morning I made a mushroom and tomato omelette with cheese and basil.

I took three eggs which were then beaten together. I seasoned the eggs with salt and pepper.

Using my omelette pan (which I also use for pancakes) I put some butter and cooked some mushrooms. When they were nearly cooked I poured in the egg mixture to which I added some chopped fresh tomato and torn basil leaves.

When the egg had nearly set I grated some parmesan cheese on top. When the egg was virtually cooked I folded the omelette over and slid it onto a plate.

In order to make an omelette you need to break some eggs

If you read this blog you will know that I am a fan of Hugh Fearnley-Whittingstall’s recipes (and his books as well).

However I did not think much of his recent breakfast column in the Guardian today.

Fruity, nutty bread, herby baked eggs and savoury drop scones invite you to linger, put on another pot of coffee, read all of the paper, throw more logs on the fire. Perhaps you’ll enjoy it so much you’ll make a date with yourself to do it more often.

Sorry didn’t appeal to me.

I do agree with Hugh over rushing breakfast, it is important not to eat a hastily spooned bowl of cereal or a slice of toast nibbled as you walk to the car.

As I got a decent pancake pan for Christmas, I have been using it to make omelettes for breakfast.

In order to make an omelette you need to break some eggs, whisk together. Some people add water, others add milk, I add nothing. I also use organic free-range eggs as they taste much better than cheap eggs.

Heat the pan, add a little oil or butter. Add the whisked egg (three eggs if you must ask). As the eggs set add a filling if you so choose. I normally grate a little cheese on, sometimes some lightly cooked mushrooms.

Once the eggs are nearly set (they will continue to cook on the plate) slide and flip onto a plate.

Serve with some granary toast and fresh coffee.

Now that’s what I call a breakfast!