On the days you just don’t feel like cooking, or you want a quick and easy filling meal for one, two or more… an omelette always comes to the rescue!
There are so many ways to enjoy an omelette. Keep it simple or try any filling or combination you like… you can also use any leftovers or go back to basics with a classic cheese and tomato or try a spinach and fetta version.
Ingredients
- 2 x large eggs
- 1 cup of filling of your choice
- 1 Tbsp butter or margarine
- 2 Tbsp of water
- Salt and pepper
Method
Beat eggs and water together until blended, adding salt and pepper to taste.
In a 26cm non stick pan, heat butter or margarine until it sizzles – but not burnt. Pour in egg mixture.
With a spatula, pull the cooked portions of egg away from the sides of the pan towards the centre so any uncooked egg can run into the cleared hot pan surface. Tilt the pan a little so the mixture can run into it and fill the hole with the runny egg mixture. Do this until the egg is set and will not flow but is still just wet on top (should take about 20 seconds). TIP: Don’t cook it until it’s dry! The moist egg will finish cooking when the omelette is folded over.
Sprinkle filling on the left or right side of the omelette Slide the spatula all the way under the unfilled side of the omelette up to the centre and then fold the unfilled side over the filled side.
Holding the pan in your right hand and a plate in your left, invert the pan so omelette falls upside down onto the plate. Garnish to serve.
NICI’S TIP
If you’re not confident in making omelettes watch Nici Wickes’s short video to see just how easy they really are to make, plus more omelette ideas at eggs.org.nz/omelette
