Sensio Home Omelette Maker Recipes

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Scrambled Eggs

 Serves 2

• 15g butter, divided
• 4 large eggs
• Salt and pepper to taste

1. Pre-heat the omelette maker and divide the butter between both plates.
2. Crack the eggs into a measuring jug and whisk, add in a little salt and pepper.
3. Pour the mixture evenly between the two plates and close the lid.

4. Open the plates and stir the mixture, close the lid and repeat again until the desired texture is achieved. 

Poached Eggs

Serves 2

• A little butter or oil
• 2 large eggs

1. Pre-heat the omelette maker.
2. Wipe the plates with a little butter or oil.
3. Add a small amount of water to both wells, so it covers the base.
4. Crack an egg in each well and close the lid.
5. Cook for approximately 3-4 minutes.
6. Open the lid and remove the eggs with a heat-resistant plastic or wooden spatula.

Fried Eggs

Serves 1-2

• 2 tbsp vegetable oil
• 2 large eggs

1. Pre-heat the omelette maker.
2. Add a tablespoon of oil to each recess and close the lid for a minute.
3. Crack 1 egg into each recess and close the lid. Cook for 2-3 minutes or until cooked.
4. Remove with a heat-resistant plastic or wooden spatula.

Plain Omelette

Serves 1-2 

• 2-3 large eggs
• 10g butter
• Splash of milk
• Salt and pepper

1. Pre-heat the omelette maker.
2. Spray the plates with a little oil.

3.Crack the eggs into a measuring jug and add a splash of milk then season.

4. Whisk until smooth. Add the butter to the mixture.
5. Pour the mixture evenly between the two cooking plates.

5. Close the lid and cook for approximately 6-8 minutes until light and fluffy.

Spinach and Feta Omelette

Serves 1-2

• Oil or butter
• 1 spring onion, chopped
• Handful of spinach, chopped
• 2 large eggs
• 50g feta cheese, crumbled
• Pinch of chilli flakes
• Freshly ground black pepper

 

 

1. Pre-heat the omelette maker.

 

2. Spray the plates with oil and add the spring onions and spinach between the 2 plates and close the lid. Cook until soft and wilted. Then remove and set aside.

 

3. Crack the eggs into a measuring jug and whisk, add the chilli flakes and a little ground black pepper.

 

• Crumble in the feta cheese and add the onions and spinach and give the mixture a stir.

 

5. Add a little butter or spray oil to the plates and pour the omelette mixture evenly between the cooking plates.

 

6. Close the lid and cook for approx. 6-8 minutes until fluffy.

Smoked Salmon Frittata

 

Serves 2

 

• Spray oil
• 150g cooked baby new potatoes, sliced
• 2 large eggs
• 50g frozen peas, defrosted
• 50g smoked salmon
• Small spring of fresh dill, chopped
• Freshly ground black pepper

 

1. Pre-heat the omelette maker.
2. Spray the plates with oil and add the sliced potatoes evenly between the two plates.

 

3. Whisk the eggs in a measuring jug and add the peas, smoked salmon and the dill. Season with black pepper.

 

4. Pour the mixture over the potatoes evenly and close the lid.
5. Cook for 6-8 minutes until cooked.

 

 

 

 

 

Mushroom and Cheese Omelette

Serves 1-2

 

 

• 15g butter, divided
• 80g button mushrooms, sliced
• 2 large eggs
• Splash of milk
• 30g extra mature cheese, grated
• Salt and pepper

 

 

1. Pre-heat the omelette maker.
2. Add the butter to each plate then add the mushrooms. Close the lid and cook for

 

3-4 minutes until the mushrooms have softened. Then remove and set aside. Keep the lid closed to retain the heat.

 

3. Whisk the eggs in a measuring jug add a splash of milk and season with salt

and pepper. Stir in the cheese and the mushrooms. Spray the plates with a little more oil.

 

4. Pour in the mixture evenly between the plates and close the lid.
5. Cook for 6-8 minutes until fluffy.

Chorizo, Chilli and Cheese Omelette

 

Serves 1-2

 

• spray oil
• 1/4 red onion, finely diced
• 30g diced chorizo

 

• 1/4 red chilli, de-seeded and finely chopped

 

• 2 large eggs
• 30g extra mature cheese, grated
• Salt and pepper

 

 

1. Pre-heat the omelette maker.

 

2. Spray the plates with oil and add the onion, diced chorizo and red chilli to both plates. Close the lid and cook for 4 minutes.
3. Remove the cooked ingredients and set aside. Closing the lid to retain the heat.

 

4. Whisk the eggs in a measuring jug, stir in the cheese and add in the onions, chorizo and chilli. Season with a little salt and pepper. Spray the plates with a little more oil if needed.
5. Pour the mixture evenly between the plates and close the lid.
6. Cook for 6-8 minutes until fluffy.

 

 

 

 

 

Cheese and Ham Omelette

 

Serves 1-2

 

• A little butter
• 2 eggs
• 1 slice of thick ham, diced
• 30g extra mature cheese, grated
• Salt and black pepper

 

1. Pre-heat the omelette maker.

 

2. Whisk the eggs in a measuring jug, add the diced ham and grated cheese and season.

 

3. Add a little butter in both plates.

 

4. Pour the mixture evenly between both plates.

 

5. Close the lid and cook for 6-8 minutes until fluffy.

 

 

 

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