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The best omelette

Howard Hemler
 
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The best omelette

Serving size: Serves 1
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Kid friendly, Low Carb, Vegetarian
Course: Breakfast
Favourite flavours: Easy recipes

INGREDIENTS

2 eggs, separated
2 tablespoons water
salt and pepper
20g butter

Variation
1 cup grated cheese
1 cup diced capsicum
1 cup chopped tomato
1 cup sliced black olives
1 cup cook diced bacon
1 cup shredded spinach leaves
METHOD

Whisk eggs and water together and season with salt and pepper.

Heat a small 30cm frying pan over medium high heat; add butter and swirl in the pan.

When the butter sizzles and before it turns brown, pour in the eggs and allow it to bubble.

Using a fish slice, move the cooked egg from the outside of the pan to the centre. Tilt the pan so that the raw egg finds the surface to cook on.

The top of the omelette should still be moist.
Fold over the omelette and serve directly onto the serving plate.

Variation
Whisk eggs and water together and season with salt and pepper.

Heat a small 30cm frying pan over medium high heat; add butter and swirl in the pan.

When the butter sizzles and before it turns brown, pour in the eggs and allow it to bubble.

Using a fish slice, move the cooked egg from the outside of the pan to the centre. Tilt the pan so that the raw egg finds the surface to cook on. The top of the omelette should still be moist.

Scatter a selection of the above ingredients over the omelette and transfer to a plate. Roll up to form a cylinder; cut omelette in half and serve immediately.

 
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User comments
The photo shows a tortilla around the omelette and yet the recipe doesn't mention it????
You are all standing in the forest, looking for a zebra, when it's a horse you are seeking. The recipe is practical and interesting. Enjoy your Sunday and your tasty omelette - separated or non separated.
About a tablespoon of anything is the right amount of filling for a two-egg omelet. This recipe has 6 cups, which is simply ridiculous. The description of the technique is unclear. And, as others have noted, separate eggs and then beat them all together with water. . . . For anyone who really wants to make a good omelet, see Berthold, Beck and Child's Mastering the Art of French Cooking.
I agree with the comments above, separating the eggs then whisking is pointless. Also, it is better to add the capsicum and tomatoes to the pan first to heat them up and slightly soften. This works better than adding them cold and raw straight to the top of the omlette.
Your omelette is not cook in the middle when you fold it plus you add cold ingredients in it ( temperature below 60* by Health Department regulation ) , good opportunity to have food poisoning, will never eat this omelette, as say why separte the eggs
I see how separating eggs is a good idea, I have before encountered bad eggs. It does ruin everything!! I think I might make this up soon... Getting pretty hungry.
One should never never mix eggs as in omelet with water because it will shrink the volume and non fluffy. Please use plain oil instead of water. You can whisk the yolk with oil, then fold in the whipped whites. See the difference.......
I remember when I did food technology in high school my teacher told us crack the eggs in separate bowls as you don't know if an egg will turn out bad or not. So you would not want 2 spoiled eggs instead of one.
Well written recipes can be found in taste.com. Fantastic site, everything I have cooked from there has turned out SENSATIONAL.
What a dumb recipe - why separate the eggs is you're only going to throw the lot into a dish and whisk with water anyway? You need better subeditors.

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