Omelette Recipe
Ingredients
| Eggs | 2 | |
| Ground black pepper | 1 To taste | |
| Butter/Margarine | 1 Tablespoon | |
| Salt | To Taste |
Directions
Beat the eggs together in a mixing bowl until they froth.
Season to taste.
Melt the butter in a 6 inch frying pan and keep it over a medium to high heat.
Pour the eggs into the hot pan and leave it undisturbed while it cooks.
When the upper surface begins to bubble, lift the cooked edges and allow the uncooked egg to run underneath.
When lightly browned underneath, flip it over like a pancake and lightly brown it on the other side.
Remove the omelette from the pan with the help of a spatula, and turn it on to a hot dish.
Fold it in half if it is to be eaten plain; otherwise place the filling (cheese, onion, spinach, fried chopped mushrooms, etc) on one half and fold the other half of the omelette over it.
Season to taste.
Melt the butter in a 6 inch frying pan and keep it over a medium to high heat.
Pour the eggs into the hot pan and leave it undisturbed while it cooks.
When the upper surface begins to bubble, lift the cooked edges and allow the uncooked egg to run underneath.
When lightly browned underneath, flip it over like a pancake and lightly brown it on the other side.
Remove the omelette from the pan with the help of a spatula, and turn it on to a hot dish.
Fold it in half if it is to be eaten plain; otherwise place the filling (cheese, onion, spinach, fried chopped mushrooms, etc) on one half and fold the other half of the omelette over it.
Chef
