Tomato and Cheese Omelette
|Milk||3⁄4 Cup (12 tbs)|
|Mushrooms||1 Cup (16 tbs)|
|Cheese||1 Cup (16 tbs)|
|Cooking oil/Butter||50 Milliliter|
First, pick some of your favourite eggs from the fridge
Crack them into a bowl. Add 1 tablespoon of milk for every egg, and NO MORE. Any more milk and your omelette will burn.
Start hacking away at your tomato, onion and mushrooms. Grate some cheese too.
Turn on your elements and lube up your frying pans. Add a tablespoon of butter to your saucepan for your mushroom sauce mix. Your large frying pan only needs to be warm so that your omelette won't burn.
Stick your onions and mushrooms into the small frying pan, and add your tablespoon of flour and 1/2 cup of milk to the saucepan. Mix well, and MAKE SURE THE FLOUR DISSOLVES. Nothing is worse than biting into a chunk of flour later. You can add salt and pepper at this point, but don't add anymore than a teaspoon of salt or you'll ruin the taste of your omelette.
Beat your eggs and milk and pour the mixture into a large frying pan. Then get a lid on top of it.
Keep stirring your other two pans. Your butter, milk and flour should now be forming a cream.
Once your mushrooms and onions have cooked, chuck them into your sauce.
Hopefully your omelette is nicely cooked now. Chuck your tomato and cheese on one side and fold the other side over them so it can all heat up.
Once your cheese has melted, get that omelette onto a plate somehow. The best way is probably to cut it in half and use a fish flip. Two fish flips and was able to do it all in one go. After that, you can unfold your omelette. Nice and colorful now, isn't it?!
Add your sauce.
Fold it back up! Better fill up that gap on the plate with a simple salad. All done!