|Freshly ground black pepper||To Taste|
|Water||1 Cup (16 tbs)|
|Butter||2 Ounce (25 To 50 Gram)|
Beat the eggs lightly with the seasoning.
If you add some water, it gives a lighter texture.
Add up to 1 tablespoon water per egg.
Do not over beat this type of omelette.
Heat the butter in an omelette pan.
If you use the full amount of butter, pour a little into the eggs just before cooking.
Pour the eggs into the omelette pan.
Cook until just set at the bottom, then tilt the pan so the liquid egg runs to the sides.
At the same time loosen the eggs from the sides of the pan.
Continue like this until set to personal taste, then fold or roll away from the handle and tip on to a heated plate.
FLAVOURINGS FOR SAVOURY OMELETTES Cheese: Add grated cheese to the beaten eggs or to the omelette just before folding.
Fill with vegetables, or fish or chicken, in a cheese sauce, as in the picture.
Fish: Fill with shellfish or flaked white or smoked fish in a sauce, or add chopped prawns to the beaten eggs.
Meat: Add finely diced ham or crisp chopped bacon.