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How to make a basic omelette

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Omelettes make for a superbly versatile breakfast (or lunch or dinner for that matter). A great way of using up leftover bits, it seems that almost everything tastes great sandwiched between fluffy yellow layers of egg. The perfect omelette can be as humble as the classic fine herb, or as decadent as the kingly black truffle so get experimental and try whatever tickles your fancy. This method for making the basic two egg omelette will get you started.
What you'll need: 
A good omelette pan, or regular non stick skillet
1 tsp of butter
two large eggs
1 tbsp of full fat milk or single cream
pinch of salt and pepper
1: 
Heat your pan over a medium heat. If your pan is too hot the bottom of your omelette will get too dark before the centre has set, so be careful with the temperature.
2: 
Crack your eggs into a bowl and add milk, salt and pepper. Whisk vigorously until pale yellow and foamy on top.
3: 
Melt butter in the pan and swirl to coat. Add the egg mixture and stir quickly with a spatula for a couple of seconds while swirling the pan with your other hand. The idea here is to move some of the raw egg under and around the curds of cooked egg, but don't over mix or you'll just end up with scrambled eggs!
4: 
This is the point where you can fill the omelette with whatever filling you like; simply scatter the filling over half of the surface of the omelette while it is cooking. Remember that the omelette only takes a couple of minutes to make, so whatever you are adding has to be fully cooked beforehand.
5: 
When the top of the omelette is almost set, but still glossy, work a spatula around the edges of the pan to loosen the omelette. Give it a little shake to make sure it is loose enough, and then comes the slightly tricky part: using a quick, confident motion, slide the omelette onto a plate and using your wrist flip the pan to fold the omelette as you are doing so. This bit can take some practice, and you may end up with a couple of messy ones to start but they'll still taste great.
6: 
Serve with buttered toast and some peppery greens dressed in olive oil and lemon juice, or however you like.
Tips: 
Here are some of my personal favourite omelette fillings:
chevre and asparagus
spicy sausage, bell pepper and cheddar
brie, bacon and avocado (serve with a triple bypass!)
sauteed wild mushrooms with parmesan and truffle oil

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