Fluffy Omelette

Comfort Food (Murdoch Books)
Preparation time:5 mins
Total cooking time:5 mins
Serves one

3 eggs
10g butter
1/2 teaspoon oil

Crack the eggs into a small bowl and add a teaspoon of water. Break
them up with a fork but do not overbeat them - the yolk and white should
be just combined. Season well.
Melt the butter and oil in a non-stick or well-seasoned frying pan (15
cm diameter is about the right size for 3 eggs). When the butter has
melted, swirl it around the pan, turn up the heat and pour in the egg.
Tilt the pan to cover the base with egg and leave it for a few
seconds. Using a spatula or egg flip draw the sides of the omelette into
the centre and let any extra liquid egg run to the outside. As soon as
the egg is almost set, tip the pan on a 45-degree angle and flip one
half of the omelette into the middle and then over again so you have a
flatfish roll. Slide the omelette onto a plate and eat immediately. The
egg will continue cooking inside the omelette.

Nutrition per serve: Protein 18g; Fat 28g; Carbohydrate 0.5g; Dietary
Fibre 0g; Cholesterol 565mg; 1345 kJ (320 cal)

Note: If you are making omelettes for more than one person make each one
separately. For the best results, use very fresh eggs.

Variation: Add 50g shredded smoked salmon or 30 g grated strong-tasting
cheese. Alternatively, add 4 quartered cherry tomatoes when you melt the
butter and oil, and cook until warmed through and slightly softened. Add
1 teaspoon chopped fresh chives to the beaten egg, then cook as above.



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