Method

• Beat the eggs with the salt and pepper in a bowl
•   Heat a non-stick fry or omelette pan and melt the butter
•   When the butter is very hot and a light nut-coloured, pour the eggs into the pan
•   When the eggs are setting and small bubbles are forming, bring the edges of the omelette towards the centre with a fork while shaking the frying pan
•   Fold the edge of the omelette nearest to the handle of the pan towards the outside edge and quickly slide on to a hot dish
• A good omelette should be slightly runny! Variations for omelettes Herb omelette – chop handful fresh herbs such as flat-leaf parsley, chervil, chives and tarragon Cheese omelette – a few seconds before folding the omelette, add 50g grated