Photo by Annabel Langbein Media
Omelettes are so easy - you can get a yummy meal on the plate in just a couple of minutes. Once you've mastered this simple herb omelette, try other fillings, such as grated cheese, chopped ham, cooked bacon, baby spinach or tomato slices over half the omelette base before folding in half. For an Asian twist, see my prawn omelette here.
- Break eggs into a bowl and use a fork to lightly whisk with water, salt and pepper until evenly combined.
- Heat a small frying pan over a high heat, then add oil or butter, swirling to coat the base. Just as the oil starts to shimmer or butter starts to brown, add egg mixture to pan, tilting the pan to coat the base evenly. Use a fork or spatula to loosen the egg from the base of the pan as it sets, drawing it from the outside toward the centre until it is almost set.
- Sprinkle with herbs, reserving a few for garnish, and fold in half. Transfer to a plate and garnish with extra herbs.
More egg-based recipes from Annabel
From Essential Annabel Langbein (Annabel Langbein Media, $65), a compendium of Annabel’s best-ever savoury recipes and cooking tips. For more, visit annabel-langbein.com