Omelette With Corn Flour Recipe
Ingredients
| Cornflour | 2 Teaspoon (Leveled) | |
| Milk or water | 1 Tablespoon | |
| Eggs | 5 Small | |
| Seasoning | ||
| Oil | 1 Tablespoon | |
| Butter | 1 Tablespoon (Leveled) | |
| Cooked mushrooms | ||
| Tomatoes | ||
| Green peppers | 1 To taste (Garnish) | |
Directions
Mix cornflour and cold liquid in a bowl.
Beat eggs into this.
Season.
Heat oil in omelette pan and pour in eggs and cornflour mixture.
After a few seconds of cooking, reduce heat and loosen omelette around edges of pan with a fork or palette knife so that uncooked mixture has a chance to cook.
Continue shaking pan occasionally, until surface of omelette is just creamy.
When omelette is cooked, dot with butter, fold in three and serve immediately.
Garnish with cooked mushrooms, tomatoes and green peppers.
Beat eggs into this.
Season.
Heat oil in omelette pan and pour in eggs and cornflour mixture.
After a few seconds of cooking, reduce heat and loosen omelette around edges of pan with a fork or palette knife so that uncooked mixture has a chance to cook.
Continue shaking pan occasionally, until surface of omelette is just creamy.
When omelette is cooked, dot with butter, fold in three and serve immediately.
Garnish with cooked mushrooms, tomatoes and green peppers.
Chef
