- For the filling
- 25g/1oz butter
- 100g/4oz mushrooms, thinly sliced
- 1 courgette, cut into julienne
- 1 tomato, deseeded and coarsely
- chopped 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 2 tablespoons chopped fresh basil leaves
- 50g/2oz Parmesan cheese, grated
- For the omelette
- 12 eggs
- 1 tablespoon soda water
- 50g/2oz butter
- salt and freshly ground black pepper
- To make the filling, heat the butter in a frying pan over a medium heat
until melted. Add the mushrooms and sauté for 2 minutes. Add the
courgette, and continue to sauté for 2 minutes.
- Add the tomato and cook over a high heat for 2 minutes to evaporate
any excess liquid from the tomato. Add the salt, pepper and basil, and
mix well. Taste for seasoning. Cover to keep warm.
- To prepare each omelette, whisk 2 eggs with a pinch of salt, a pinch of
pepper and 1⁄2 teaspoon club soda until smooth.
- Melt 15g/1⁄2oz of the butter in a frying pan over a medium heat until it
begins to sizzle.
- Pour in the egg mixture, and stir it in the centre of the pan with the flat
side of a fork. Using the prongs of the fork, lift the edges of the omelette
so that any uncooked mixture runs to the edge of the pan. Vigorously
slide the pan back and forth over the heat until the omelette begins to
slip around freely.
- When the omelette is lightly cooked but still creamy in the centre, spoon
about 2 tablespoons of the filling over the half of the omelette closer to
the pan’s handle. Sprinkle 1 tablespoon of the Parmesan over the filling.
- Fold the omelette in half, and slide the folded omelette onto a serving
dish. Serve immediately. Repeat with the remaining eggs.