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Easy Omelet
As butter tends to burn and discolor easily, to make this tasty omelet, you may prefer to use olive oil instead of butter or a combination of both. If liked, you could also add a tablespoon of milk or a teaspoonful of heavy cream to the eggs.
2 eggs
About 1½ tablespoons (¾ oz or just under a ¼ stick) of Butter
Salt and pepper to season
You will also need
An omelet pan, skillet or fry pan with a 6 inch diameter base
First break 2 eggs into a bowl and with a fork beat together and season with salt and pepper.
Next put the empty pan on the heat – so that when the butter is added it starts to melt. When the pan is hot add the butter and tilt the pan so that it coats the sides and base.
When the butter starts to foam, pour in the beaten eggs, stir with a fork and shake the pan frequently until the omelet begins to set, then stop stirring and leave to cook until almost set.
Now, with a rubber spatula or palette knife, loosen the edges of the omelet from the pan, before carefully folding the omelet in two and turning it onto a warmed plate. Eat.
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