Easy Puffy Omelette
1. Separate egg white and yolk.
2. Beat yolk slightly. Add liquid and seasoning.
3. Beat until thick and lemon coloured.
4. Fold in stiffly beaten egg white.
5. Heat omelet pan. Wipe with a clean cloth.
6. Add fat. When fat melts add egg mixture.
7. Spread evenly and cook slowly 2 to 5 minutes until delicately brown underneath and top is dry and firm.
8. Loosen with a spatula. Fold and serve immediately on a hot plate.