Gordon Ramsay’s herb omelette recipe

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  • Healthy
  • Vegetarian

serves:

1

Skill:

easy

Cost:

cheap

5-a-day:

1

Quick, healthy and easy! Top chef Gordon Ramsay shows you how to serve up the perfect veggie omelette.

Serves: 1
Takes: About 10 mins

Ingredients:
8-10 cherry tomatoes 1tbsp olive oil Sea salt and black pepper 3 large eggs Handful of mixed herbs, such as flat leaf parsley, chives and chervil, chopped

Step 1: Fry the tomatoes

Halve the cherry tomatoes or cut into quarters and place in a bowl. Heat the olive oil in a non-stick omelette pan and tip in the tomatoes. Season with salt and pepper and fry over a medium heat for 1-2 minutes until the tomatoes are just soft but still retaining their shape.

Step 2: Chop the herbs

Fresh herbs give this easy omelette real flavour – and colour. Chop the fresh mixed herbs and scatter them over the frying cherry tomatoes.

Step 3: Beat the eggs

Because you can’t make an omelette without beating eggs! While the tomatoes are gently frying, lightly beat the eggs in a bowl.

Step 4: Add the eggs

Pour the beaten eggs into the frying pan, over the tomatoes and herbs.

Step 5: Stir the mixture

Quickly stir and shake the pan to distribute the eggs and ensure they cook evenly. When they are almost set, take the pan off the heat.

Step 6: Remove from the pan

Fold the omelette, using a heatproof spatula to lift one edge and tipping the pan slightly to make it easier to fold over.

Step 7: Serve

Gordon Ramsay’s herb omelette, done!

Step 7:
Slide the omelette onto a warm plate and serve immediately.

Gordon Ramsay’s Healthy Appetite, from is available from Amazon.co.uk, priced £9.00.

More recipes:
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Gordon Ramsay recipes

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Ingredients

  • 8 - 10 cherry tomatoes
  • 1tbsp olive oil
  • Sea salt and black pepper
  • 3 large eggs
  • Handful of mixed herbs, such as flatleaf parsley, chives and chervil, chopped

Method

  • Halve the cherry tomatoes or cut into quarters and place in a bowl. Heat the olive oil in a non-stick omelette pan and tip in the tomatoes. Season with salt and pepper and fry over a medium heat for 1-2 mins until the tomatoes are just soft but still retaining their shape.

  • Lightly beat the eggs in a bowl in the meantime. Scatter the chopped herbs over the tomatoes, then pour in the beaten eggs. Quickly stir and shake the pan to distribute the eggs and ensure they cook evenly. When they are almost set, take the pan off the heat.

  • Fold the omelette, using a heatproof spatula to lift one edge and tipping the pan slightly to make it easier to fold over. Slide onto a warm plate and serve immediately.

Click to rate
(167 ratings)
Sending your rating