Omelettes are pretty straightforward, however when you are making a large one, for three or more people, it can be a handful to flip over without making a mess! Here’s one we made for four people:
Prepare all the ingredients for the filling – We fried some pancetta, plenty of onions, green peppers and some mushrooms. I like to start with the fattiest foods (in this case, definitely the pancetta), dry fry them, then cook the remaining ingredients in the juices left in the pan.
Next, prepare the eggs. We use 2 eggs and 1 tablespoon of water per person. Beat until foamy, and season with pepper and Tabasco. In the meantime, preheat the oven to about 180 degrees C, and leave your oven dish inside to heat up as well.
When the oven has warmed up, bring the dish out, and put it on one of the burners on your hob. Drizzle a small amount of oil into the dish and add half the egg. Once the egg starts to cook, spread the mushrooms, onions and pancetta evenly. Don’t do this too soon otherwise they will sink to the bottom . Now add the remaining egg, and place the dish in the oven.
The egg will cook fairly quickly. You can check it by piercing it with a knife and see if it still runny. If need be, put on the grill for a minute to brown the top.