Allow 1 ½ eggs per person.
A little butter
Filling; may include cooked bacon pieces, chopped and cooked onion, sliced/diced cooked mushroom, grated cheese, chopped parsley.
The filling will not cook in the omelette but will be heated so any raw ingredients such as bacon should be cooked first.
Beat eggs lightly until broken up and the yolk is dispersed.
Melt a small knob of butter in an omelette pan with medium heat.
Watch and listen!
The butter will melt and sizzle and then the sizzle will stop.
At this point you need to quickly pour in the egg mixture. Stir with a wooden spoon as if making scrambled egg.
Stop once the omelette is cooked underneath but still has some uncooked egg on the top surface.
Add any filling you wish at this stage to one half of the omelette.
Flip the side with no filling over the top of the filling and continue to cook over a gentle heat.
To check if the centre is cooked make a cut in the centre folded edge and check if the eggs are runny.
Note: Any filling you use should be cooked e.g. bacon, or require no cooking e.g. cheese or parsley. Parsley is a perfect flavour partner for eggs. Chop parsley, don’t tear you will lose valuable Vitamin C.
This may also be chilled for lunches.