makes 8 omelettes – entrée for greedy four but civilized eight

go straight to the recipe

This dish started life when I was working for Chianti Adelaide. Part of my role was to research and write menus for regional dinners that travelled the length and breadth of Italy. There was nearly always a single stand out dish that was in many ways unexpected and it sneaked its way into my personal repertoire mainly with a few Frenchie embellishments. To be truthful it was probably to part of my job that I most enjoyed.

When I moved to induction many years ago gave away my Japanese omelette pan  and instead use a medium non-stick pan. Whilst initially I thought a round shape might spoil the dish the rolled ends crisp up very nicely.


for the

for the omelettes
9 very fresh 61g eggs
135g full cream milk
3g Maldon sea salt
1g white pepper, finely and freshly ground
10g Beerenberg Hahndorf hot mustard 5g fennel top or dill finely chopped

100g approximately finely shaved zucchini [if you don’t have a mandolin use a vegetable peeler]
5 large shizo leaves finely shredded

50g unsalted butter [approximately]

we love

to fill the omelettes

80g finely grated pecorino
160g shredded mozzarella
60g pouring cream

for the crunch

50g unsalted butter
50g panko crumbs
2 pinches Maldon sea salt
black pepper
50g finely grated pecorino
fennel topped chopped

for the lemon beurre blanc

100g white wine reduction
1 medium lemon, finely grated rind
100g strained lemon juice
pinch of Maldon sea salt
finely and freshly ground white pepper
250g very cold unsalted butter, cut into 1cm cubes

Images above show making the omelettes using a Japanese Omelette pan for an excellent rectangular shape.

for the omelettes
The egg mix is best made the day before and refrigerated.

Butter your oven proof dish. Weigh everything into a jug, blend with a stick mixer, cover and refrigerate.  Put your omelette pan on medium heat, very lightly butter it and place 65ml omelette mix into the pan. Allow the egg to just set on the bottom and then lay slices of zucchini on the omelette and then add a little of the shizo. Allow the omelette to set completely. It should also be nicely coloured on the bottom then slide it of onto a plate. Start the next omelette. Sprinkled the finished omelette with pecorino and then a generous amount of mozzarella, roll the omelette and put it in the buttered dish. Always allow the cooked omelette to cool a little before you roll it as it will be less likely to crack.

Continue to cook until you have finished the entire mix. To this point can be done in advance, even the night before, covered and refrigerate. If making them the same day I don’t refrigerate them just cover and leave in a cool place.

for the crunch
Melt the butter on low heat, stir in the crumbs, salt and pepper and turn the heat up slightly. Cook stirring constantly until the crumbs are lightly coloured. Stir through the pecorino and fennel and immediately tip the crumbs into a bowl.

for the garnish
1-2 zucchini flowers for garnish [depending on size], torn

for the lemon beurre blanc

We love in advance and would always make the beurre blanc a couple of hours before anyone arrives and store it in a thermos that has been warmed with boiling water

Put everything except the butter into a small saucepan and place it on high heat. Reduce by about one third and then start whisking in the butter a little at a time until you have a perfectly emulsified sauce.

Empty the water out of the thermos and tip the beurre blanc into the thermos. Close and leave in a warm place.

to serve [total cooking time 20 minutes]

If you have cooked the omelettes the previous evening take them out of the fridge at least two hours before you want to put them in the oven.

pre heat oven to 220°C
Being particularly generous to the ends of the omelettes, brush them with the cream and put them in the oven. Set a timer for 15 minutes. When the timer goes scatter the crumbs over the top, return to the oven for 5 minutes….serve immediately.

Scatter the torn flowers over the top and serve with the beurre blanc.

Omelettes are also great at room temperature, and cut into 4 make an excellent canapé.

RECIPE COPYRIGHT © Ann Oliver 2021