Omelet (Basic)

Method: Use 2-3 eggs per portion. break the eggs into a basin, season with salt and pepper. Beat well with a fork or whisk until the yolks and whites are thoroughly combined. Heat the omelet pan. Add 10 grms butter. Add the eggs and cook quickly, moving the mixture continuously with a fork until lightly set. Remove from the heat.

Half fold the mixture over at right-angles to the handle. Tap the bottom of the pan to bring up the edge of the omelet. Tilt the pan completely over a flat dish so as to allow the omelet to fall carefully into the center of the dish. Neaten the shape if necessary, and serve immediately.