How to make an omelette

With omelettes, the size of your pan is really important. A 22cm, non-stick pan is perfect for two eggs.

Ingredients

  • 2 large Happy Eggs
  • Salt and pepper
  • A knob of butter

Method

  1. Whisk your eggs in a bowl, making sure there aren’t any large blobs of white, then season.
  2. Heat your butter in your frying pan until it drizzles and sizzles but be careful not to let it brown.
  3. Add in the eggs and give your pan a swirl so they cover the surface. Once the eggs start to set, pull in the edges using a spatula and give the pan a shake to fill in the gaps.
  4. Add in your favourite fillings.
  5. Once the omelette is set – but still slightly runny in the middle – fold it in half and slide it onto a plate. It will continue to cook on the inside.

 

If you’re cooking for a few, our family ham, cheese and tomato omelette recipe is a real crowd-pleaser. Or give our Spanish style broad bean and feta frittata a try – perfect chilled and enjoyed on a summer’s day picnic.