Wash and chop the veggies into small pieces. 1 cup vegetables of choice
Heat half the oil in a pan (non-stick if possible) and fry the veggies until soft. Set aside. Clean the pan with a tissue. 2 tsp olive oil
Crack the eggs into a bowl and beat well with a fork, adding the salt and pepper 3 eggs, Salt and pepper to taste
Heat the rest of the oil in a pan on low to medium heat.
Pour the egg mix into the pan.
Using a spatula, ruffle the omelette so it doesn’t stick. As you create gaps tilt the pan so the liquid fills the spaces.
Let it cook for about 2 minutes and…
Here’s the important part: when the egg mixture looks nearly cooked (but there’s still just a tiny bit of runny egg left) drop the veggies, herbs onto half of the omelette. ¼ cup fresh herbs of choice
Fold the empty half of the omelette on top of the other.
Slide it onto a plate – the heat from closing the omelette will finish cooking the inside. 1 squirt of your favourite sauce!
Heat half the oil in a pan (non-stick if possible) and fry the veggies until soft. Set aside. Clean the pan with a tissue.
Crack the eggs into a bowl and beat well with a fork, adding the salt and pepper
Heat the rest of the oil in a pan on low to medium heat.
Pour the egg mix into the pan.
Using a spatula, ruffle the omelette so it doesn’t stick. As you create gaps tilt the pan so the liquid fills the spaces.
Let it cook for about 2 minutes and…
Here’s the important part: when the egg mixture looks nearly cooked (but there’s still just a tiny bit of runny egg left) drop the veggies, herbs onto half of the omelette.
Fold the empty half of the omelette on top of the other.
Slide it onto a plate - the heat from closing the omelette will finish cooking the inside.
