Richard prepared an omelette for us tonight – and I watched closely to see how it is done. Reggie was darting about with her camera, thoughtfully documenting the whole process for my blog.
“In case you end up writing a recipe book, Flat Kathy,” she remarked. “Fabulous Cooking with Flat Kathy – don’t you think that has a nice ring to it?”
“Hmmm… it does, actually…”
Fortunately, an omelette looks like a fairly easy, filling and delicious meal that a girl like me should be quite able to prepare. In case I should need to make breakfast or lunch or supper for a guest, for instance. You never know when this might be useful.
- 1 tablespoon butter
- 2 eggs
- 2 tablespoons milk (or water, if you prefer)
- salt and pepper
- spring onions
- Crack two eggs into a bowl, and add the milk (or the water).
- Add some salt and pepper.
- If you have dry parsley, you can add it now; if it’s fresh chopped parsley, you can add it later.
- Whisk briskly for about a minute or longer – the more you whisk, the fluffier and lighter the omelette will be.
- In the meantime, melt a tablespoon of butter in a frying pan (you don’t need much butter if it’s a non-stick pan).
- Reduce heat to medium (if the stove is too hot, the omelette will burn before it is cooked).
- Pour the egg mixture into the pan. No stirring, just leave it to settle.
- As it starts to look more solid and less runny, sprinkle on the parsley, the spring onions, and the tomatoes (finely chopped, or halved, however you like it).
- If you are planning to fold the omelette in half, remember to sprinkle the ingredients only across one half.
- You can also at this time add any other ingredients (e.g. chopped salami, ham, bacon, peppers, etc.).
- If you like cheese, you can add this ontop and allow it to melt for about a minute. (Of course – we didn’t add cheese…)
- Remove from heat, fold in half, and ENJOY!
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