Ingredients
- 2 eggs
- 2 tablespoons Dutch Lady full cream milk
- 1 tablespoon butter
- Salt, to taste
- Filling of your choice e.g.: cheese, chopped tomatoes, cooked mushrooms (optional)
- Herbs to garnish (optional)
Instruction
Step 1 Crack the eggs into a mixing bowl and beat them until they turn pale yellow.
Step 2 Heat a heavy-bottomed 6 to 10-inch non-stick sauté/frying pan over medium-low heat. Add the butter and let it melt.
Step 3 When the butter in the pan is hot enough, pour in the eggs and let the eggs cook for up to a minute or until the bottom starts to set.
Step 4 With a heat-resistant rubber spatula, gently push one edge of the egg to the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
Step 5 If you’re adding fillings, now is the time to do it. Spoon the filling on one half of the omelette.
Step 6 With your spatula, lift one side of the egg and fold the omelette in half. Cook for another minute or so, making sure it doesn’t overcook.
Step 7 Gently transfer the finished omelette to a plate. Garnish with fresh herbs.
Step 8 Serve and enjoy!
