© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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½ teaspoon oil
Crack the eggs into a small bowl and add a teaspoon of water. Break them up with a fork but do not overbeat them - the yolk and white should be just combined. Season well.
Melt the butter and oil in a non-stick or well-seasoned frying pan (15 cm diameter is about the right size for 3 eggs). When the butter has melted, swirl it around the pan, turn up the heat and pour in the egg. Tilt the pan to cover the base with egg and leave it for a few seconds. Using a spatula or egg flip draw the sides of the omelette into the centre and let any extra liquid egg run to the outside. As soon as the egg is almost set, tip the pan on a 45-degree angle and flip one half of the omelette into the middle and then over again so you have a flatfish roll. Slide the omelette onto a plate and eat immediately. The egg will continue cooking inside the omelette.
If you are making omelettes for more than one person make each one separately. For the best results, use very fresh eggs.
Add 50g shredded smoked salmon or 30 g grated strong-tasting cheese. Alternatively, add 4 quartered cherry tomatoes when you melt the butter and oil, and cook until warmed through and slightly softened. Add 1 teaspoon chopped fresh chives to the beaten egg, then cook as above.