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Plain French Omelette |
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salt and freshly ground black pepper a pinch of fresh grated Parmesan cheese (optional) 1 tablespoon cold water 15g/½oz butter 1. Beat eggs and mix in seasoning, cheese, if using and water. 2. Melt the butter in an omelette pan and swirl so it coats the bottom and sides of pan. Pour in egg mixture. 3. Move the pan back and forth over the heat. At the same time, move the mixture slowly, scraping up large creamy flakes of egg mixture. As you do this some of the liquid egg will run to the sides of the pan. Tilt the pan to help this process. Leave over the heat until the bottom has set and the top is creamy. Remove from heat. 4. With a fork or palette knife fold the nearside of the omelette over to the centre then flick the omelette on to a warmed plate.
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