- 2 eggs
- 2 tablespoons milk
- 20g butter
- Break the eggs into a small bowl. Add the milk and a little bit of salt and pepper, then mix really well, using a whisk, until everything’s combined.
- Place a small non-stick frying pan over medium heat. Add the butter and gently swirl the pan, watching it melt, until it coats the base.
- Add the egg mixture and repeat the gentle swirly motion until it’s spread over the base of the pan, too. Stir the eggs just once, by running a spatula through them in a figure-of-eight pattern. Cook for 1–2 minutes or until the egg is set (the edges of the omelette should be a little golden and the top still a bit glossy, not dry).
- Using a big spatula, carefully scoop under one half of the omelette and fold it over the other half
- The easiest way to get your omelette from the pan to a plate is to slide it (use your spatula if it needs a little push!). Serve with some hot buttered sourdough or wholegrain toast and a sprinkling of salt and pepper, if you like. Serves 1-2
Photography: Chris Court
There are no comments for this entry yet.