Omelettes have to be the fastest food available. Be careful not to overcook; they should be smooth, golden and creamy inside. Practice makes perfect…
- 2 or 3 free-range eggs
- 15g (½oz) butter
- chives, chopped, to garnish
- an 18cm (7in) iron, omelette pan with sloping sides and a long handle
There are endless filling for omelettes. Grated Gruyère or Parmesan are favourites as well as fried mushrooms, ham and fresh herbs.
Break the eggs into a bowl and add a good pinch of salt and pepper. Beat briefly with a fork until the yolk and whites are thoroughly combined, but not frothy.
Melt the butter in the pan over a high heat. Tilt the pan in all directions to film the sides with butter. When the foam subsides and the butter is on the point of colouring, add the eggs. Stir the eggs quickly to spread them over the base of the pan as they thicken. Once a frill appears around the edge, draw the edge of the omelette into the centre. Swirl the pan so the remaining egg fills any gaps, but make sure that there is still a little liquid egg left before you fold the omelette. Eggs will continue to cook off the heat and you want the omelette to be soft on the inside. Flip one side of the omelette into the centre, then flip over the other side and slide onto a warmed plate. Garnish with chopped chives.