Omelette

As long as you can make an omelette you’ll never starve, and when you can make a really superb one – crisp on the outside, creamy inside – you’ll dine in style, however limited your budget of time or money.

YOU WILL NEED

The basic omelette

  • 2 eggs per person
  • ½ an eggshell of water per egg
  • 1 t (5 ml) butter per omelette
  • Ina Paarman's Green Onion Seasoning
Method

Use an 18 cm omelette pan.

Beat the eggs with a fork in a small bowl and add the water and Green Onion Seasoning. Foam the butter over high heat in the omelette pan. Swivel the browned butter to coat the base of the pan.

Add all the egg mixture at once. Allow the egg to start setting. Tilt the pan, pull the mixture away from the sides and allow liquid to run in towards the sides of the pan. Keep on tilting and pulling all round until the omelette has firmed but is still soft and slightly runny on top. Add the filling of your choice.

Shake the omelette out on a plate and use the lip of the pan to flip it over.

A perfect omelette is golden brown and crisp on the outside and soft on the inside.

Suggesting fillings:

Grated cheese; sliced tomatoes; creamed mushrooms; flaked salmon; diced ham; diced chicken, cottage cheese etc.

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