Ingredients:
- 3 eggs ,
as fresh as possible, preferably organic and free-range, room temperature.
- 2 knobs unsalted butter.
- 1 tsp finely, freshly grated Parmesan (or
vegetarian alternative).
Method:
1. Get everything ready. Warm a
20cm (measured across the top) non-stick frying pan on a medium heat. Crack the
eggs into a bowl and beat them with a fork so they break up and mix, but not as
completely as you would for scrambled egg. With the heat on medium-hot, drop
one knob of butter into the pan. It should bubble and sizzle, but not brown.
Season the eggs with the Parmesan and a little salt and pepper, and pour into
the pan.
2. Let the eggs bubble slightly
for a couple of seconds, then take a wooden fork or spatula and gently draw the
mixture in from the sides of the pan a few times, so it gathers in folds in the
centre. Leave for a few seconds, then stir again to lightly combine uncooked
egg with cooked. Leave briefly again, and when partly cooked, stir a bit
faster, stopping while there's some barely cooked egg left. With the pan flat
on the heat, shake it back and forth a few times to settle the mixture. It
should slide easily in the pan and look soft and moist on top. A quick burst of
heat will brown the underside.
3. Grip the handle underneath.
Tilt the pan down away from you and let the omelette fall to the edge. Fold the
side nearest to you over by a third with your fork, and keep it rolling over,
so the omelette tips onto a plate - or fold it in half, if that's easier. For a
neat finish, cover the omelette with a piece of kitchen paper and plump it up a
bit with your fingers. Rub the other knob of butter over to glaze. Serve
immediately.
Nutrition per serving:
396
k calories, protein 24g, carbohydrate 0g, fat 33 g, saturated fat 14g, fibre
0g, salt 0.95 g.
0 التعليقات:
Post a Comment