Ingredients
- 2 or 3 free-range eggs
- 15g (½oz) butter
- chives, chopped, to garnish
you will need
- an 18cm (7in) iron, omelette pan with sloping sides and a long handle
Method
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.
Top Tip for making Omelette
There are endless filling for omelettes. Grated Gruyère or Parmesan are favourites as well as fried mushrooms, ham and fresh herbs.
-
This viral microwave hack on TikTok is pure genius
TikTok swooping in to save the day, yet again
By Danielle Valente •
-
British model Ellie Goldstein spills her guide to beauty and staying true to yourself
The British model gave us an inside look into her beauty routine and this is what we learned
By Rylee Johnston •
-
Starbucks is going sustainable by testing out a reusable cup program
It's all in an effort for a greener planet
By Danielle Valente •