Recipe Ingredient
- 3 eggs
- 1½ tbsp water
- A pinch of salt and a dash of pepper
- 1½ tbsp oil
- Filling
- 2 tbsp chopped onion
- half a tomato (seeded and chopped)
- 1 tbsp chopped spring onion
Instructions
- Break the eggs into a mixing bowl and add water, salt and pepper. Lightly beat the eggs until the ingredients are thoroughly mixed.
- Heat oil in a non-stick pan over a fairly high heat. Pour filling pan and cook for 30-40 seconds then add in the egg mixture. (At this juncture, the egg should set around the edge of the pan immediately.)
- Use a spatula to bring the edge of the omelette away from the sides of the pan. (This is to allow any uncooked egg mixture to come into contact with the hot pan to cook.)
- The omelette is cooked when the mixture is no longer runny. Dish out and serve immediately.