Some mornings (or evenings, let’s be honest), you just need something quick, hot, and homemade.
Delia Smith’s Omelette is exactly that: real eggs, a bit of cheese, juicy tomatoes, and whatever herbs are hanging about.
No faff. No fuss. Just good, fast food that actually feels like a win.
Why You’ll Love It
- Ready in 7 minutes flat — less if you’re hungry enough.
- Simple ingredients you already have knocking about.
- Light, fluffy, and a bit posh if you dress it up.
- Totally customisable: different cheeses, herbs, fillings — your call.
- Feels proper without wrecking your kitchen.
Ingredients You’ll Need
- 2 large eggs
- Pinch of salt
- 1 tablespoon unsalted butter
- 2 tablespoons grated cheese (any kind you like)
- 3–4 cherry tomatoes, halved and lightly salted
- 2 tablespoons chopped basil, parsley, or whatever fresh herbs you’ve got
How to Make Delia Smith’s Omelette
1. Whisk the eggs:
Crack the eggs into a bowl. Pinch of salt. Whisk it good — light and frothy.
2. Get the pan ready:
8-inch nonstick pan. Medium-low heat. Melt the butter till it’s foaming but not browned.
3. Cook the eggs:
Pour the eggs in. Let them sit a few seconds. Then gently tilt the pan and use a spatula to pull set edges into the middle, letting raw egg flow to the sides.
4. Add the good stuff:
Once it’s mostly set but still a little soft, scatter cheese, herbs, and tomatoes down the middle.
5. Fold and finish:
Slide the spatula around the edges. Fold the omelette gently over the filling. Give it another 30 seconds to finish cooking. Should still be a little soft inside.
6. Serve:
Slide onto a plate. Eat straight away while the cheese is still melty and gorgeous.
Common Mistakes to Dodge
- High heat: Kills the eggs. Keep it gentle.
- Overcooking: You want soft, not rubbery.
- Messy fillings: Don’t overload it. Light hands.
- Not seasoning properly: Tiny pinch of salt matters.
What to Eat It With
- Toast or baguette
- Green salad
- Fried mushrooms
- Avocado slices
- Hash browns if you’re going for it
Storage and Reheating
- Fridge: Wrap it up, airtight, 1–2 days max.
- Freezer: Can freeze, but fresh is way better.
- Reheat:
Oven: 150°C (300°F), 10 minutes.
Microwave: Medium, about 1–2 minutes.
Stovetop: Low heat, quick flip halfway.
FAQs
Q: Can I use different herbs?
A: Anything fresh works — basil, parsley, chives, even a little dill.
Q: What cheese is best?
A: Cheddar’s classic. Feta, goat’s cheese, mozzarella all work.
Q: My omelette stuck — what happened?
A: Pan not nonstick enough or butter too cold. Make sure it’s hot and ready.
Q: Can I skip the tomatoes?
A: Of course. Stick whatever you like in — or keep it plain.
Nutrition Facts (Per Serving)
- Calories: 221 kcal
- Total Fat: 17g
- Saturated Fat: 4g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 3.3g
- Monounsaturated Fat: 8.8g
- Cholesterol: 427mg
- Sodium: 365mg
- Total Carbohydrates: 1g
- Dietary Fiber: 0.1g
- Sugars: 0.4g
- Protein: 14g
More Delia Smith Recipe:
- Delia Smith Lasagne Ragu Recipe
- Delia Smith Braised Meatballs With Peppers And Tomatoes
- Delia Smith Red Cabbage
Delia Smith Omelette
Description
Fluffy, buttery eggs folded around melting cheese, juicy tomatoes, and fresh herbs — simple food at its absolute best.
Ingredients
Instructions
- Crack and whisk eggs with a pinch of salt.
- Melt butter in a nonstick pan over medium-low heat.
- Pour eggs in. Tilt and pull edges to the middle.
- Scatter cheese, herbs, and tomatoes down the centre.
- Fold omelette gently over fillings.
- Cook 30 seconds more. Slide onto a plate. Serve hot.
Notes
- Low and slow wins. Always.
- Fold gently — treat it like silk.
- Cheese melts fast. Don’t faff once it’s in.
- Herbs brighten everything. Even just parsley.