- 2 eggs
- 2 Tblsp water
- salt and pepper
- 1 Tblesp butter or olive oil
- 1/4cup fillings- your choice; ham, cheeses, mushrooms, green peppers, chopped onions, bacon, cooked chicken, olives, sun dried tomatoes, tomatoes, spinach (pretty much anything that is in your fridge)
Get your fillings ready first, if they need cooked then do this first. I like to chop mushrooms, onions and a little bacon or ham and cook in a pan, then I turn off the heat and add fresh spinach at the last minute and let the heat of the mushrooms and onions cook it a little.
Beat water and eggs together with a whisk until fluffy.
In a non stick pan, heat you butter or oil and cover the surface. Add the the egg mixture.
With a spatula (non stick friendly of course) pull cooked portions of egg from the outside of the pan into the center so the uncooked egg runs onto the hot surface. Tilt your pan as you go so that the omelette remains round. Do this until the egg will no longer flow but is still wet on the top (this takes about 20 seconds).
Sprinkle your filling on one half of the omelette. Slide your spatula under the omelette to half way, fold the unfilled side over the fillings. Set aside your spatula- now comes the tricky/potentially messy bit.
Holding the pan in one hand and your plate in the other, turn the pan upside down to flip the omelette out onto the plate.
Garnish with fresh shopped parsley and/or chives.