Mango and Orange Omelette

Recipe by: Peter Russel-Clarke

Servings: 1 | Prep Time: 10 mins | Skill Level: 1 (Easy)


  • a splash of extra virgin olive oil
  • butter – proper butter, not pretend butter!
  • 2 eggs per omelette
(in my humble opinion, 3 is just too many – your omelette becomes a full meal whereas it’s my intention to serve a light entrée – so, 2 eggs)
  • the cheek of a mango with its skin off
  • slices of orange
  • slice of smoked salmon
  • garlic salt
  • 1 tsp finely grated ginger
  • a reasonable amount of chopped spring onion


  1. In a small pan (20 cm diameter) add olive oil and a generous dessertspoon of butter. Melt the butter and break the eggs into the pan.
  2. Stir the eggs, not too vigorously, then let them set on the bottom. (I often turn off the gas so that this process is done gently.) Now lay the mango cheek on the side of the omelette that’s away from the pan’s handle, and place the orange slice, salmon, and then sprinkle with garlic salt and ginger.
  3. The top of the omelette will have firmed by now, as you will have turned on the heat again. Tilt the pan so that any ‘wet’ egg runs down the side of the omelette and firms. (You’ll notice that the melted butter and oil will make the top of the omelette wet. That’s good.)
  4. Take the pan to the table and, folding the handle-end of the omelette over the other half of the omelette, slide it folded onto the plate. Serve with chopped spring onion.


If mangoes and oranges aren’t in season, I’ve used strawberries, figs, even a dollop of marmalade jam to which I’ve added chilli and garlic. In fact, whatever flavours or textures you like most and are in season or available can only enhance your end product – the omelette.