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Quick
Omelet
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| -2 large eggs or 1 large egg and 2 egg whites Salt and freshly ground black pepper |
1 teaspoon low-fat milk filling of your choice 2 teaspoons extra virgin olive oil or butter |
Beat the eggs in a small bowl, using a whisk or a fork. The whites and yolks should be nicely amalgamated. Add a good pinch of salt, the pepper, milk and the filling of your choice. Heat the olive oil in an 8 inch nonstick skillet over medium-high heat. Hold your hand above the pan; it should feel hot. Drizzle in a bit of egg; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture and tilt and swirl the pan to coat the bottom evenly. Gently lift the edges of the layer that has set and tilt the pan to let more egg run underneath. Shake the pan constantly but gently and continue to lift and tilt it to allow uncooked egg to run underneath the cooked egg. |
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