Make fun if you will, but it took me a while to master the art of omelette making (and I have a feeling I’m not alone). Omelettes are a great choice for any meal: they are high in wonderful eggy protein, and you can also stuff them with much needed vegetables. Not only that, but they are naturally low carb, thus perfect for all of you who are trying to get into swimsuit shape right now! Here’s how you do it:
eggs (I used two)
about 1 tbsp butter
salt and pepper to taste
filler items – I basically just use whatever is in my fridge, usually some random veggies – however I encourage you to experiment! One of my favourite omelettes is leftover salmon and asparagus…mm…Anyway, the key is dicing them up into really small pieces so that your omelette doesn’t break apart later on!
Now, let’s make an omelette!
Step one is to add 2tbsp of water to the eggs and beat them really quickly with a fork until you see bubbles on the surface.
Next it’s time to pan fry your veggies. Use butter to cook them at a low heat. If you are using greens like spinach and want to add them at this phase you can, however because it cooks so quickly I usually leave it until the very end.
Pour your bubbly eggs into the pan (ensuring that they are spread evenly) and let them sit at a low heat setting for a few minutes (you will notice that the edges will begin to solidify and change colour).
Almost ready! Now is a good time to add your spinach…
…and some cheese if you’re feeling daring!
Now it’s time to fold in half. If you have cooked it well this shouldn’t be too problematic, however even seasoned experts have their bad days…
…that’s better! It’s all in the wrist. Don’t worry, even if things don’t look too pretty it’ll still taste just as good. There you go! Now you can call yourself an omelette master as well (though maybe not in public…)