Stuffing a omelette is an easy way to transform a handful of eggs into a delicious dish in a matter of minutes. This can add flavour like fresh variety of mushrooms in a cream sauce, or a generous scattering of freshly picked herbs. The filling can also build substance like potato in a cheesey sauce, it can also offer the chance to use up left overs too. There are no rules to stuffing an omelette so you can experiment with your own variety of favourite flavours.

For perfect results where the egg is light, layered & slightly runny always make individual omelettes using a 15 to 18 cm omelette pan.    The Le Creuset non-stick omelette pan made from tough, durable enamelled cast iron which has excellent heat retaining properties. Each piece is unique, cast from molten iron in a sand mould which is used only once. Suitable for all cooker types and it is dishwasher safe

For 2 people break 4 to 6 eggs into a large measuring jug, seasoning lightly with salt and pepper and beat together. Put 15g of butter into your omelette pan over a high heat and when it is sizzling pour half of your egg mixture into your omelette pan and stir quickly with a fork. Draw the set mixture to the centre and tilt the pan to allow the uncooked egg to run underneath. Cook until the omelette is golden brown underneath but still moist on top. Remove the pan from the heat and spoon half of your choosen filling down the middle (slightly off centre) then fold the rest of the omelette over to enclose the filling as you roll it from the pan onto a plate and serve immediately.  (I cover with foil to keep it warm in the oven while I make the other omelettes so we can eat together).

One of our favourite fillings for omelettes is Haddock Cream: Simply skin, bone and flake 100g of cooked smoked haddock. Warm through the fish in 3 tablespoons of double cream stirring in 1 tablespoon of chopped fresh parsley and plenty of black pepper. You could also used smoked salmon or even trout for this too which work well.

Tell me about your favourite omelette filling?