BASIC OMELETTE

Omelettes are very versatile – you can eat them for breakfast, lunch or dinner and you can add virtually any ingredient you have on hand to bulk it up and add flavour.

Here is a recipe for a basic omelette. Depending on what else you would like to add, for example, ham, mushrooms, vegetables, you will either need to give them a quick fry before adding the eggs, or if you are adding ingredients such as cheese or spinach, add these after putting the eggs in the pan.

Must have ingredients

  • 3 eggs
  • 20g unsalted butter or olive oil
  • 2 tbs water or milk

Suggestions for additional ingredients

  • 1 tbs chopped chives
  • 1/3 cup cheese (of your choice)
  • 1/3 cup chopped ham
  • 1/3 cup chopped mushrooms
  • Handful of spinach leaves
  • salt and pepper

METHOD

Step 1

Lightly beat eggs with a small whisk or fork to just combine. Season. Stir in chives, or any other herbs.

Step 2

Heat butter or oil in a 20cm non-stick frypan over medium-high heat. When it starts to foam, add any ingredient that requires sautéing prior to adding eggs and fry until soft. Add egg and shake pan to distribute, gently stirring with the underside of a fork. As egg begins to cook at the edges, use the fork to draw cooked egg in towards the centre (without breaking up), allowing the uncooked egg to run out towards the edge.

Step 3


After 30 seconds, the egg should be just set but still soft. (You want a soft, creamy centre without too much liquid – it will keep cooking once it’s removed from the heat.) Add fillings such as cheese or tomatoes down the centre of the pan, then use the fork or a spatula to fold one side of the omelette over the filling. Hold a warmed plate next to pan, then tilt pan at an angle and slide omelette onto the plate fold-side down. Serve immediately with crusty bread or a green salad.

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