Ingredients
Equipment
Method
Instructions:
- Start by gathering your ingredients. Crack the two large eggs into a bowl, add a pinch of sea salt and freshly ground black pepper, and whisk until the yolks and whites are fully combined.
- Place your non-stick skillet over medium heat and add a small pat of butter or a drizzle of extra-virgin olive oil. Allow it to melt and coat the bottom of the pan.
- Once the butter is melted and bubbly, pour in the beaten eggs. Let them sit for a few seconds to set, then gently stir with your spatula, pushing the cooked edges toward the center.
- When the eggs are mostly set but still slightly runny on top, add your desired fillings. Sprinkle them evenly over one half of the omelette.
- Carefully lift the edge of the omelette without fillings and fold it over the filled half. Let it cook for another minute to ensure the fillings are warmed through.
- Slide the omelette onto a plate, and if desired, garnish with fresh herbs or additional seasoning. Serve immediately.
Notes
- Experiment with fillings to find your favorite combinations.
- For a fluffier omelette, whisk the eggs well to incorporate air.
- Store leftovers in an airtight container in the fridge for up to 2 days.