Pesto Omelette

French pesto omelette

For something that contains just a few ingredients and takes less than five minutes to make, you'd think that making a pesto omelette would be a cinch. Well, it's easy to make an acceptable one, but tricky to make a top-notch one.

It's the reason chefs have traditionally made potential new recruits make an omelette as part of their interview. If a wannabe chef can make a great omelette, that shows they can cook!

Adding pesto to an omelette is certainly not traditional, but we like to include just a smidge in ours along with a little grated cheddar. As for our preferred style of omelette, well, there's so many to choose from because virtually every cuisine in the world has its own version.

What most Brits inadvertently tend to make is an American-style omelette, which is fully cooked through with a golden-brown crust and packed full of fillings. We think they are revolting, which is why we favour a classic French omelette. Their version is silky smooth, served in a cylindrical 'cigar' shape with the middle so loose and tender that your American guests will think you're trying to poison them with uncooked egg.

Recommended equipment
Digital scales
Non-stick omelette pan
Non-scratch whisk

Pro tip
The jury's out on whether salting eggs before cooking them is beneficial or detrimental. Gordon f***ing Ramsey reckons salt turns eggs watery, while Kenji López-Alt, Serious Eats' nerd-in-residence, says it makes them more tender. We agree with Kenji.

Ingredients for one pesto omelette

Eggs x3
Cheddar 15g
Pesto 10g
Unsalted butter 10g
Salt to taste
White pepper to taste
Chives for garnish

Start by grating the cheese and finely chopping the chives.

Break the eggs into a bowl, season with a little salt and pepper, and whisk until you have a homogenous mixture.

Heat the butter in a non-stick pan on medium heat until foaming, and add the whisked egg. Agitate the mixture by stirring vigorously and shaking the pan backward and forward.

Just as the eggs start to show signs of setting, remove the pan from the heat and tilt it by lifting the handle so you have most of the egg on the other side of the pan.

Starting from the handle side, carefully flip the egg mixture over itself so you start to create a cylindrical shape. Continue flipping it over and over until you reach the part with the most egg.

Add your cheese and pesto fillings and give it one final flip over.

Transfer to a plate and garnish with chives.

Serving suggestions
Rocket salad with cherry tomatoes
Baked hash browns
Sun-dried tomatoes, mozzarella, and olive oil
A selection of hams
Sautéed wild mushrooms