Omelettes are loved for their versatility – they can be eaten at any time of the day and pair perfectly with a wide range of ingredients.
From shredded chicken to fish and almost any vegetable, silky egg omelettes work as a protein-packed dish suited for any day of the week.
While the classic rolled French omelette is a good one to master, chef James Martin has a delicious alternative he learned from esteemed Masterchef judge Monica Galletti.
Sharing the recipe on his website, the description read: “This dish pleases the whole family and is topped with béchamel sauce, salmon and cheddar cheese! A delicious cut above your standard omelette.”
Left open to maximise the filling, there’s no need to perfect the art of rolling delicate eggs as they bubble away in the pan.
Method
Start with the Béchamel by heating the milk in a saucepan over low heat, taking care not to burn it. In a second saucepan, melt the butter and whisk in the flour.
Transfer the hot milk to the flour mixture, whisking it in as you pour. Keep whisking as the sauce comes to a boil, then heat for a further two minutes to cook out the flour.
Remove the saucepan from the heat, spoon in the mustard and stir gently to combine. Now preheat the oven on the grill function and prepare the omelette mixture.
Crack the eggs into a bowl and use a fork to gently beat them together. Next, heat a large nonstick frying pan over a medium heat.
Now add the butter and eggs, gently cooking the eggs in the pan while bringing the sides into the middle using a spatula.
When the omelette is still fairly runny, add the flaked salmon and cover with the creamy béchamel.
Finish off with the cheddar cheese then transfer the pan to the grill and cook until the top has a nice golden colour. Serve straight away with some toasted bread.
