A Guest Blog Post from the Maker of the World's Best Omelette

Sometimes, I need to take a duvet day. Today has been one of those days. Simply, I needed a day of doing nothing, no work, no chores, no baking, no blogging. Fortunately, on these days, Gary steps up to the mark, and takes over for me and today that includes taking over the laptop. I'll hand over to him now...

In a change from the regular programming this blog won't be written by the very talented Miss Lee but by her rapidly waistline-expanding fella. While we used to share a lot of the cooking her skills have vastly surpassed mine and with her own recipes and recipes borrowed from her equally talented fellow bloggers (is that the right word?) I've happily taken the role of dishwasher. And while it might seem like a dream come true to wake up in the morning (or early afternoon as I work nights) to the smell of freshly baked bread, cakes, muffins and various other wonderful smells it does come with a few downsides.

The worst is when the cake is for a friend and it although I can smell it and see it, I'm forbidden from eating it. This is a torture for a guy like me. Also I've had to get used to the fact that I can't eat my dinner without pictures being taken of it from various angles. I do not wish to sound ungrateful however as I've been thoroughly spoilt and I love my role as chief tester and look forward to each need recipe and idea that comes out of our kitchen.

There is one meal that I still feel that I excel in and that is why I am here today. A meal so easy to do (and in a house usually stocked up with eggs always available) Ladies and Gentlemen may I present to you... the Omelette.

Yes I know what most of you are probably thinking that this simple meal is hardly worthy of its own recipe but I feel that if any meal captures the spirit of "A kick at the pantry door" it is the omelette. The only consistent ingredient is the eggs and even that can vary depending on how many are available and how big an omelette you wish to make. Also as a man I find it very hard to follow or read instructions so please don't be looking for exact measurements.

For my omelette you will need:

Some eggs (2 for a very small, 4 for a large)

All other ingredients are optional

• The first thing to do is to switch on the grill. Fear not dear reader I haven't lost my mind but this is a trick I learnt a long time ago. And as our oven is an electric oven it takes a little time to heat up the grill. Also turn on one of the hobs with a frying pan with a tiny amount of oil (I hear the sigh of relief as normality returns). Its important that the pan is hot when you add you omelette mix.
• Next crack your eggs into a bowl, measuring jug or similar container and whisk thoroughly. Another trick is to get as much air into the eggs as possible. This will make a lighter and fluffier omelette. At this point I like to add cheese. Strength and amount of cheese can vary according to taste but I grate the cheese into the eggs adding anything else I find in the fridge. I try to avoid bacon as its a bit fatty and ham seems to work much better.
• Pour the mixture into the hot frying pan and make sure the mixture is evenly spread. Wait until you can lift the mixture with a fish slice. At this point I like to grate more cheese on top before putting the frying pan under the grill (It all makes sense now).
• Finishing the omelette in this way has a number of advantages. Firstly it means you won't smash your creation to bits attempting to flip it over and cook both sides. Secondly it means the omelette rises more giving it a lighter and fluffier texture.
• Once cooked fold it in half and serve with tomato ketchup or if really trying to impress, salad.
• Feel free to add whatever you like to your creation and I'm sure that you will have much better ideas in this than me.

Thanks very much for reading and please keep sharing ideas. I can honestly say that I am very lucky to get to test out so many wonderful recipes.