Quick to make, nutritious and cheap, omelettes are a godsend on a busy day... and if you follow Delia's instructions, they're actually very easy to make. Her recipes include vegetarian omelettes, a French classic and a smoked haddock one made famous by a celebrated writer.
A bit like a British version of tortilla, this filling omelette is made with potatoes and bacon as well as eggs, offering a nutritious option for a cheap lunch or supper.
This recipe for one is a great way to jazz up a plain omelette, with Stilton adding plenty of flavour. And, if there are two people to feed, it can easily be doubled up.
Souffled omelettes are a great way of making a plain omelette really special and the addition of Cashel Blue - or, indeed any tangy, blue cheese - will give you a supper dish for one that's out of this world. Serve with a tomato salad.
Just as the Spanish have tortilla, the Italians enjoy frittata, cooked slowly to keep the eggs moist. Here, Delia has used melting cheese and a mixture of mushrooms for a wonderful vegetarian dish.
Don't let the word souffle put you off: this omelette is very reliable and, even though it may look difficult, it always works out well in the end.
The original version of this recipe involves the longwinded process of making sauces, but Delia has come up with a clever ruse to cut out much of the work and still produce a fabulous omelette!
Master the simple art of making a really good omelette and, says Delia, you'll never be short of a quick and easy supper or lunch dish, either served plain or with fillings.
Supper in five minutes? This speedy vegetarian soufflé omelette is so easy and is particularly appealing to those who are wary of making a standard soufflé in the oven.
A quick and easy lunch or supper dish that uses ready-grated cheese and frozen potato rosti for speed.
One omelette will serve one person and, because it is so quick to make, it's not worth cooking a large one for two.
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