Some freshly grated Parmesan cheese provides excellent flavour and seasoning to the egg mixture. There are no rules as to what can be added to an omelette in terms of extra ingredients. For meat lovers, sliced bacon or spicy sausages, such as chorizo, can add great flavour and texture
This dish contains the following allergens: Milk/Dairy, Eggs
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25ml
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
75g
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
100g
button mushrooms, quartered
100g
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
0.88fl. oz
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
2.63oz
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
3.5oz
button mushrooms, quartered
3.5oz
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
Utensils
Step 1
In a mixing bowl, combine approximately 50g of the 75g cheddar to beaten eggs and mix together.
Step 2
Ensure that the grill plate and crisping basket are removed from the pot. Select GRILL, set temperature to MEDIUM/LOW and set time to 20 minutes. Select START/STOP to begin preheating.
Step 3
Once unit beeps to signify it has preheated, open the lid and add the vegetable oil to the pot to heat through. Add the onions, close the lid and cook for 5 to 7 minutes, stirring regularly until the onions are soft and translucent.
Step 4
Add the peppers, close the lid again and continue to cook for a further 3 minutes until the peppers have softened slightly. Add the potatoes and mushrooms and cook for a further 3 to 4 minutes, stirring regularly.
Step 5
Pour in the egg and cheese mixture and spread gently around the base of the pan. The egg will start to coagulate.
Step 6
Place the sliced tomatoes around the omelette and scatter with the remaining cheese. Close the lid and grill for a further 3 to 4 minutes until the cheese starts to gratinate (brown)
Step 7
Sprinkle with the chopped basil and grill for a further minute. Press STOP/START to stop the grill.
Step 8
Using an oven cloth or gloves, carefully lift the pan from the Air grill. Using a plastic slicer, ensure that the edges of the omelette are free form the sides of the pan and tip the omelette 180° onto a suitably sized board or tray. Using another board or tray, place this carefully over the base of the omelette a turn the omelette again 180° so that the omelette is now ‘gratinated’ side up for service.
In a mixing bowl, combine approximately 50g of the 75g cheddar to beaten eggs and mix together.
25ml
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
75g
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
100g
button mushrooms, quartered
100g
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
0.88fl. oz
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
2.63oz
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
3.5oz
button mushrooms, quartered
3.5oz
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
Step 2 of 9
Ensure that the grill plate and crisping basket are removed from the pot. Select GRILL, set temperature to MEDIUM/LOW and set time to 20 minutes. Select START/STOP to begin preheating.
25ml
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
75g
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
100g
button mushrooms, quartered
100g
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
0.88fl. oz
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
2.63oz
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
3.5oz
button mushrooms, quartered
3.5oz
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
Step 3 of 9
Once unit beeps to signify it has preheated, open the lid and add the vegetable oil to the pot to heat through. Add the onions, close the lid and cook for 5 to 7 minutes, stirring regularly until the onions are soft and translucent.
25ml
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
75g
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
100g
button mushrooms, quartered
100g
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
0.88fl. oz
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
2.63oz
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
3.5oz
button mushrooms, quartered
3.5oz
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
Step 4 of 9
Add the peppers, close the lid again and continue to cook for a further 3 minutes until the peppers have softened slightly. Add the potatoes and mushrooms and cook for a further 3 to 4 minutes, stirring regularly.
25ml
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
75g
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
100g
button mushrooms, quartered
100g
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
0.88fl. oz
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
2.63oz
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
3.5oz
button mushrooms, quartered
3.5oz
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
Step 5 of 9
Pour in the egg and cheese mixture and spread gently around the base of the pan. The egg will start to coagulate.
25ml
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
75g
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
100g
button mushrooms, quartered
100g
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
0.88fl. oz
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
2.63oz
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
3.5oz
button mushrooms, quartered
3.5oz
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
Step 6 of 9
Place the sliced tomatoes around the omelette and scatter with the remaining cheese. Close the lid and grill for a further 3 to 4 minutes until the cheese starts to gratinate (brown)
25ml
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
75g
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
100g
button mushrooms, quartered
100g
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
0.88fl. oz
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
2.63oz
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
3.5oz
button mushrooms, quartered
3.5oz
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
Step 7 of 9
Sprinkle with the chopped basil and grill for a further minute. Press STOP/START to stop the grill.
25ml
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
75g
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
100g
button mushrooms, quartered
100g
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
0.88fl. oz
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
2.63oz
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
3.5oz
button mushrooms, quartered
3.5oz
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
Step 8 of 9
Using an oven cloth or gloves, carefully lift the pan from the Air grill. Using a plastic slicer, ensure that the edges of the omelette are free form the sides of the pan and tip the omelette 180° onto a suitably sized board or tray. Using another board or tray, place this carefully over the base of the omelette a turn the omelette again 180° so that the omelette is now ‘gratinated’ side up for service.
25ml
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
75g
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
100g
button mushrooms, quartered
100g
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
0.88fl. oz
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
2.63oz
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
3.5oz
button mushrooms, quartered
3.5oz
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
Step 9 of 9
Cut the omelette into slices and serve.
25ml
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
75g
cheddar cheese, grated
1/2
red bell pepper, cored and diced
1/2
yellow bell pepper, cored and diced
1
medium onion, chopped
2
medium potatoes, par-boiled and diced
100g
button mushrooms, quartered
100g
baby tomatoes, halved through the centre
Optional
Fresh basil leaves, sliced
0.88fl. oz
vegetable oil
6
eggs, lightly beaten and seasoned with salt and freshly ground white pepper
